Simple carrot cake with cream cheese frosting cook’s illustrated

This is the best carrot layer cake recipe. It’s easy to make and covered in a cream cheese frosting. The cake layers are oil-based, which means it creates a moist carrot cake and there’s no need for your mixer! Perfect cake for Easter!

I don’t know what it is about bringing a cake to someone’s house. And when it’s Easter, I can’t resist bringing a cake – like maybe my Hummingbird Cake, a Homemade Pineapple Upside Down Cake, a light and airy Angel Food Cake or my triple layer Coconut Cake. But nothing reigns more supreme during Easter, then bringing a homemade carrot cake. Everyone is always incredibly impressed. I always feel a tad guilty accepting all of the wonderful praise. Because a carrot cake I think is one of the easiest cakes to make.

And when you cover it in cream cheese frosting it’s always a hit.

I dare say carrot cake might be my favorite dessert out there. There I said it. My dad would agree with me. He can’t resist a carrot cake. Neither can I. Genetics is scary isn’t it?

What Does Carrot Cake Taste Like?

This carrot cake adapted from Cook’s Illustrated is moist and flavorful. It contains carrots of course but doesn’t taste “carrot-y”

It has some warm spices added to it- cinnamon and nutmeg added to it as well! And the brown sugar in the cake gives it a caramel note as well. You have to frost it of course with cream cheese frosting. It’s a must if you ask me.

Ingredients Needed:

• Flour – I used regular all-purpose flour. It’s the perfect flour for giving structure to this cake without making it dense.
• Baking Powder and Baking soda – Used to help the cake rise.
• Cinnamon and Nutmeg – I used both these spices, to give it more flavor and depth.
• Salt – You always want to add a bit salt to anything sweet to help balance out the sweetness.
• Oil – I recommend using a neutral flavored oil such as vegetable or canola.
• Carrots – I shred my carrots by hand, instead of using my food processor so it doesn’t make them too mushy.
• Granulated Sugar and Brown Sugar – I love using both these sugars, to help create the perfect sweetness, and flavor.
• Eggs – You need 4 room temperature large eggs for this cake.

How To Make This Carrot Cake Recipe

To make this carrot cake you want to start by preparing your cake pans. I like to line mine with parchment paper so they easily release. You can get a step by step tutorial on how to line your cake pans here.

In a mixing bowl, you want to measure your dry ingredients – flour, baking powder, baking soda, cinnamon, and nutmeg. Then just give it a whisk and set aside.

Then you want to grate your carrots by hand. This will take about 6-7 carrots. I do recommend grating by hand because food processor tends to break down the carrots too finely and you end up with mush (in my opinion!)

In a second mixing bowl you want to whisk your sugars and vegetable oil. Add in your eggs and whisk to combine.

You can now stir in your dry ingredients. Be sure to stop mixing as soon as the flour is incorporated.

Stir in your shredded carrots and now you’re ready to bake!

Bake the cakes. Then go ahead and divide the batter between your two prepared cake pans. Bake at 350oF (177oC) for 35-40 minutes, until a toothpick inserted comes out clean.

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Top 18 simple carrot cake with cream cheese frosting cook's illustrated