Easy Carrot Cake Recipe

This easy carrot cake recipe makes a double layer 9-inch cake that is moist and delicious and is filled and frosted with cream cheese frosting.


1 1/2 cups all purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups finely shredded carrot (about 6 medium)
4 eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup grape seed oil

Cream Cheese Frosting
8 ounces cream cheese at room temperature
1/2 cup butter at room temperature
2 cups confectionersí sugar
1 teaspoon pure vanilla extract

Garnish, 1/2 cup of coarsely shredded carrot (optional)


Preheat oven to 350 degrees F.

Line two 9 inch round cake pans with parchment paper and grease the paper with butter. Sprinkle lightly with flour and set aside.

In a large mixing bowl, stir together the flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt and set aside.

In another large mixing bowl, use a wooden spoon to stir together the shredded carrot, beaten eggs, granulated and brown sugars and oil.

Stir the dry ingredients into the web ones until well combined, then divide into the two prepared pans.

Place into the preheated oven and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and place the pans on cooling racks for 10 minutes, then invert the cakes onto the wire racks, peel off the parchment paper and let coo completely before frosting.

Carrot Cake

Preheat oven to 350 degrees F.

Cut parchment paper to fit and grease and lightly flour two 8 inch cake pans or springform pans.

In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and sugar.

In another mixing bowl cream together the sugar and eggs, then mix in the grated carrots and crushed pineapple.

Add the wet ingredients to the dry using an electric mixer and mix together until well combined.

Divide the batter between the two prepared pans and bake for 35 to 45 minutes or until done. Test by inserting a cake tester and if it comes out clean the cakes are baked.

Put onto the cooling racks in the pans. After 15 minutes, remove the cakes from the pans and leave them on the cooling racks until they have cooled completely.

You can leave the cake as a 2 layer cake and proceed with icing as it is or if you want to make the 4 layer cake, using a very sharp knife cut each of the layers in half and set each aside on the cooling rack.

Cream Cheese Frosting

In a mixing bowl, using an electric mixer beat the cream cheese and butter on medium to high until light and fluffy.

Add the vanilla and beat in. Gradually add the confectionersí sugar in increments beat until the frosting is a nice spreading consistency.


Place one cooled cake layer on a serving platter, and spread a layer of frosting.

Place the second cake layer atop the frosting; spread the tops and sides with the remaining frosting.

If desired, garnish with coarsely shredded carrot. Makes 14 to 16 servings.