Easy Carrot Cake Recipe - Olives + Thyme (2024)

Some of my most popular recipes on the blog are inspired by the classic carrot cake. My Carrot Bundt Cake, Carrot Cake Cookies, Chai Carrot Loaf Cake, and Carrot Cake Muffins are all quick, easy and delicious carrot cake based recipes I love. I am so excited to add this easy carrot cake recipe to the blog.

• One bowl: This easy carrot cake recipe comes together in one bowl. Two bowls if you count the cream cheese frosting. All you need to do is whisk, pour, bake and layer for the best carrot cake ever.
• Layers of flavors and textures: Whether you make this classic carrot cake as a single layer sheet cake or as a beautiful from scratch layer cake, there are layers of delicious flavors and textures in every bite.

Before I show you how to make carrot cake, make sure you have these ingredients ready to go!

Carrot Cake

Dry Ingredients: Gather purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, cardamom, cloves and nutmeg.

Wet Ingredients: Gather oil, granulated sugar, light brown sugar, eggs, vanilla extract, sour cream and shredded carrots.

Cream Cheese Frosting

Gather butter, cream cheese, powdered sugar, vanilla extract, milk, salt and pecans for topping.

Here are my recommended substitutions to make this from scratch cake as easy as possible.

• Unsalted Butter: Use salted butter if needed. Just make sure to omit the added salt listed in the recipe. Vegan or dairy free butter can also be used if needed.
• All purpose flour: To make this carrot cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
• Baking Powder and Baking Soda: Both of these are leaveners for the cake. Use both if possible.
• Ground Spices: This moist carrot cake is full of the perfect blend of aromatics to make this classic carrot cake really shine. Feel free to use 3-4 teaspoons of pumpkin spice, chai spice or apple pie spice in this recipe if you would rather use a premade mix.
• Light Brown and Granulated Sugars: A blend of both sugars is what is recommended for this classic cake recipe. This carrot cake hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option. Maple sugar bakes very similarly to light brown sugar.
• Eggs: This recipe has not been tested without eggs.
• Vanilla Extract: This gives a lovely background flavor to this homemade carrot cake.
• Sour Cream: This ingredient creates a lovely moist crumb. Use an equivalent amount of buttermilk or greek yogurt as a substitute.
• Grated Carrots: I highly recommend grating carrots instead of buying ones that are already grated. I like to use the smaller holes on a cheese grater to grate the carrots for this moist carrot cake.

Carrot Cake Sheet Cake: Make this cake as a 9x13. Follow the recipe as written through the ingredient steps. Pour the batter into a lightly greased and lined 9x13 baking pan. Bake the cake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool the cake in the pan for 10-15 minutes. Remove the cake to cool to room temperature on a cooling rack.

2 Layer 8-inch Carrot Cake: Prepare the recipe as written. Pour the batter into the prepared 8 inch pans. The baking time will be a bit longer. Bake the 2 layers for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Carrot Cake Cupcakes: Make this easy carrot cake recipe into 24 perfect carrot cake cupcakes. Prepare the recipe as written, bake the cupcakes for about 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Brown Butter Cream Cheese Frosting: Make this carrot cake extra delicious by using brown butter cream cheese frosting.

Learn how to make carrot cake in a few easy steps!

1. Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 9 inch cake pans with parchment paper. Whisk the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, cardamom, cloves and nutmeg until well combined.
2. Whisk the oil, granulated sugar, light brown sugar, eggs and vanilla extract until well combined.
3. Mix in the dry ingredients into the wet alternating with the sour cream. Alternating dry ingredients and sour cream, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined. Fold in the finely grated carrots.

4. Evenly pour the carrot cake batter into the prepared pans. Bake the carrot cake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cakes in the pan for 10 minutes. Remove the cakes from the pan to cool completely on a cooling rack. The cakes must be completely cooled before applying the frosting.
5. While the cakes cool, make the cream cheese frosting. Beat the butter and cream cheese on medium speed until smooth and creamy. Beat in the vanilla extract, powdered sugar, salt and 1 tablespoon (15 ml) milk until smooth and well combined. If needed, add up to 3 tablespoons additional milk.
6. Assemble the cake: Place the first carrot cake layer on top. Apply half the frosting to the first layer of the carrot cake. Smooth evenly across and slightly passed the top onto the side. Top the cream cheese frosting frosting with the second layer of carrot cake. Apply the rest of the cream cheese frosting to the top, smoothing it out to the edge of the cake. Top the cake with chopped pecans if you like. Place the cake in the fridge to set for about 20 - 30 minutes if the frosting is soft.

Make ahead: Parts of this cake can be made ahead and stored in the fridge or freezer until it’s time to assemble the homemade carrot cake.

Freeze and Thaw: Tightly wrap the frosted, unfrosted cake or cream cheese frosting in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight.

Store leftover carrot cake in the fridge: This carrot cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 4 - 5 days. This cake tastes best at room temperature, so bring the cake to room temperature before enjoying.

Can I grate carrots ahead of time?

This step is best done the same day you plan on baking the carrot cake. However, carrots can be grated and stored in an airtight container for up to 3 days before baking the cake.

Should a toothpick be clean for carrot cake?

Yes, for carrot cake, a toothpick inserted into the center should come out clean when the cake is done baking. Other signs the cake is done baking are the edges of the cake pulling away from the sides of the pan. The center of the cake should bounce back after lightly pressing it.

Do you keep carrot cake in the fridge or counter?

Carrot cake is incredibly moist and uses large amounts of fresh carrots. This can cause the cake to develop mold faster than other types of cakes. It is recommended to keep frosted or unfrosted carrot cake in the fridge.

Other Layer Cake Recipes To Try

Easy Carrot Cake Recipe

Megan

This easy carrot cake recipe is an incredibly moist and spice filled classic carrot cake. What makes this carrot cake even more stunning is layering it with a creamy and decadent cream cheese frosting. With it’s beautiful bakery worthy appearance and easy preparation, this simple carrot cake is the perfect cake for all your holiday or special gatherings.

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