Easy Carrot Cake Recipe
Serves 9
15 mins prep
40 mins cook
60 mins Passive Time
115 mins total
Skip the layers and bake this in a square pan for dessert tonight!
For the cake
Optional add-ins (up to a cup total!)
For the cream cheese frosting
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Preheat the oven to 350 and spray an 8-inch square baking dish with cooking spray.
In a large mixing bowl, whisk together the oil, brown sugar, sugar, eggs, salt, cinnamon, ginger, cloves, and baking soda until fully combined. Add the flour, carrots, nuts, and any other mix-ins you are using. Stir until just combined.
Pour the batter into your prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean (a few crumbs are fine). Allow to cool for at least an hour before frosting.
In the bowl of stand mixer or using a hand mixer, combine the softened cream cheese, butter, and vanilla. Beat until combined and fluffy. Add the confectioner's sugar and salt and beat until fully incorporated. If the consistency is too loose, add a bit more sugar. if it's too thick, add a little bit of water or milk.
Once the cake is cooled, ice it. Pour the icing directly onto the cake in the pan and spread it evenly with a spatula or the back of a spoon. Top with chopped nuts or shredded coconut, if desired.