Prepare to be amazed by this **easy one-bowl carrot cake recipe** that promises a tender, incredibly moist, and wonderfully flavorful experience every single time! Paired with my absolute favorite cream cheese buttercream frosting, this cake transforms into an epic dessert that requires nothing more than a single bowl and a whisk. That’s right, **no mixer required** for this delightful masterpiece!

It’s time for the ultimate easy carrot cake to make its grand entrance into your kitchen! This recipe is so straightforward, you can literally whip it up in one bowl with just a whisk. As a chef, I confess a genuine soft spot for carrot cake—it holds a special place in my heart, especially since it’s my husband’s absolute favorite type of cake (and he’s my favorite human!). This particular rendition delivers a moist, tender, cinnamon-spiced cake generously packed with freshly grated carrots, sweet raisins, and crunchy walnuts, creating a symphony of flavors and textures in every bite.

If you consider yourself a carrot cake purist, you have the option to omit the raisins, just as I often do in my best carrot cake recipe – a recipe so exceptional, it even beat Bobby Flay! Save those plump raisins for another occasion, perhaps for your beloved chewy oatmeal raisin cookies. For those seeking a breakfast-friendly twist, these delightful carrot cake scones are an absolute must-try. Once you’ve experienced the incredible ease and sublime texture of this one-bowl wonder, you’ll undoubtedly fall in love, and then you’ll want to try this equally moist applesauce cake next!

Table of Contents

• Why You Will Love This Recipe
• Professional Baking Tips
• Essential Ingredients
• Carrot Cake Variations
• How to Serve
• How to Make Easy Carrot Cake
• Chef Lindsey’s Recipe Tip
• Frequently Asked Questions
• Easy Carrot Cake Recipe Card
• Before You Go

Professional Baking Tips for the Best Carrot Cake

• Always Grate Your Own Carrots for Superior Flavor and Texture: While pre-shredded carrots might seem like a time-saver, grating your own fresh carrots is a game-changer for carrot cake. Pre-packaged varieties often vary significantly in moisture content and can sometimes be drier, leading to a less moist cake, or too thick, impacting texture. When you shred them yourself (using a box grater or food processor), you control the size and freshness. For an even juicier and more flavorful result, look for larger “horse carrots” at your grocery store – they tend to be sweeter and moister. Don’t forget to give your freshly grated carrots a gentle squeeze to remove any excess moisture before adding them to the batter; this prevents a soggy cake and ensures the perfect consistency. This tip is essential for achieving the sublime results in my best carrot cake recipe as well.
• Pre-Whisk Your Dry Ingredients for Even Distribution: Although this recipe is largely a “one-bowl” wonder for the wet ingredients, taking a moment to pre-whisk your dry ingredients in a separate (momentary) bowl offers a significant advantage. This crucial step ensures that leavening agents like baking powder and all your wonderful spices, especially cinnamon, are thoroughly and evenly distributed throughout the flour. This uniform distribution prevents pockets of unmixed ingredients, guarantees a consistent rise, and allows for much faster, lump-free incorporation when you fold them into the wet ingredients. It’s a small step that makes a big difference in the final texture of your cake.
• Patience is Key: Let Your Cake Cool for 10 Minutes in the Pan: After baking, the waiting game can be tough, but allowing your cake layers to cool in their pans for precisely 10 minutes is the perfect sweet spot before attempting to turn them out onto a cooling rack. This brief cooling period allows the cake’s structure to set further, making it stronger and less prone to breaking or sticking. Even with meticulously prepared pans, turning a hot cake out too soon can result in crumbled layers or pieces left behind. Once those 10 minutes are up, gently invert them onto a rack and let them cool completely upside down. This technique helps flatten any domed tops, making for easier, more beautiful layering when you frost your cake.

Essential Ingredients for Your Moist Carrot Cake

Crafting the perfect carrot cake begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

• All-Purpose Flour: My go-to for cakes, all-purpose flour provides just the right balance of gluten. It contributes to a tender, soft crumb that holds up beautifully, ensuring your cake is light yet sturdy enough for frosting and slicing.
• Baking Powder: This recipe relies on double-acting baking powder, which provides a more consistent and even rise throughout the baking process, resulting in a perfectly airy and fluffy texture, unlike baking soda alone.
• Cinnamon: The cornerstone spice of any great carrot cake, cinnamon infuses our cake with its signature warm, aromatic, and slightly sweet flavor. It complements the sweetness of the carrots and sugars beautifully.
• Kosher Salt: A pinch of Kosher salt is essential. It doesn’t just add saltiness; it amplifies all the other flavors, making the sweetness richer and the spices more vibrant. This secret ingredient truly makes the cake stand out.
• Eggs: Whole eggs play multiple vital roles. They act as an emulsifier, expertly binding the oil into the batter to create an exceptionally moist texture without any greasiness. They also contribute to the cake’s structure, richness, and golden color.
• Vegetable Oil: The secret weapon for ultimate moisture, vegetable oil makes this cake incredibly tender and keeps it moist for days. I specifically emulsify it with the sugar and eggs, ensuring the fat is perfectly integrated into the batter, which is key to its non-greasy, rich consistency. It’s crucial to choose a neutral-flavored oil like canola or sunflower, as stronger oils like olive oil (while fantastic in recipes like my pumpkin olive oil cake!) would be noticeable here.
• White Sugar: Granulated sugar is used for more than just sweetness. It also aids in leavening, contributes to the cake’s desirable moist crumb, perfect texture, and structural stability, helping to create a tender, delicious cake.
• Light Brown Sugar: Adding light brown sugar introduces a subtle caramel note and extra moisture due to its molasses content, deepening the overall flavor profile of the cake.
• Grated Carrots: The star of the show! I insist on using freshly peeled, grated, and gently squeezed carrots for the best carrot cake. If you can find them, “horse carrots” are a fantastic choice – they are typically larger, juicier, and impart a more profound carrot flavor than the thinner, pre-bagged varieties. For consistent texture, use a box grater or food processor.
• Walnuts: While optional, walnuts add a wonderful crunch and earthy flavor that beautifully contrasts with the soft cake. For the best flavor, I lightly toast them before chopping and folding them into the batter. This simple step truly enhances their nutty essence.
• Raisins: These sweet, chewy morsels are a classic addition, providing bursts of sweetness and a delightful texture. If you’re a purist, you can easily omit them, but they certainly add to the cake’s character.
• Cream Cheese (for Frosting): For the ultimate cream cheese buttercream, I always recommend using original Philadelphia Cream Cheese. It has the ideal richness and tang. Ensure it’s at room temperature for a perfectly smooth, lump-free frosting. Avoid reduced-fat or whipped cream cheese, as they can make your buttercream too soft and unstable.
• Butter (for Frosting): Unsalted butter is my preference for both baking and frostings, as it allows precise control over the salt content. In buttercream, butter provides crucial stability, helping the frosting set up beautifully when chilled, giving it that classic firm-yet-creamy texture.
• Powdered Sugar (for Frosting): Also known as confectioners’ sugar, this finely milled sugar is essential for creating a smooth, silky cream cheese buttercream without needing heat. It dissolves effortlessly, ensuring a luscious texture.
• Lemon Juice (for Frosting): A touch of fresh lemon juice brightens the cream cheese frosting, cutting through its richness with a delightful, subtle tang that perfectly complements the spiced cake.
• Vanilla Extract (for Frosting): A high-quality vanilla extract adds depth and warmth to the frosting, enhancing its overall flavor and aroma.

See the recipe card below for full information on exact ingredient quantities.

Delicious Carrot Cake Variations to Explore

One of the best things about this easy carrot cake recipe is how adaptable it is! Feel free to get creative and tailor it to your personal preferences:

• Experiment with Diverse Mix-ins! The beauty of carrot cake lies in its versatility. You can easily omit the raisins and walnuts if they’re not to your taste, or substitute them with other dried fruits like dried cranberries, chopped apricots, or even shredded coconut. For an extra tropical twist, consider adding a little crushed pineapple, similar to how I use it in my vibrant hummingbird cake! Other nuts like pecans or even a mix of nuts can also be fantastic.
• Opt for a Cupcake Rendition. This glorious cake batter translates beautifully into individual portions. If you’re planning a party or simply prefer single servings, turn this recipe into cupcakes! They’re perfect for sharing and just as delicious. For specific guidance on adjusted bake times and cupcake-specific tips, be sure to check out my dedicated carrot cake cupcakes recipe.
• Swap Out the Buttercream. While I’m undeniably a huge fan of my signature cream cheese buttercream, this carrot cake also shines with other frosting choices. Imagine pairing it with a bright and zesty lemon buttercream frosting for a citrusy kick, or a rich and sophisticated caramel Swiss meringue buttercream for an elevated indulgence. Don’t be afraid to experiment with your favorite frosting!
• Infuse Different Spices. While cinnamon is king in carrot cake, you can deepen its warmth and complexity by adding other complementary spices. Consider including ⅛-¼ teaspoon of freshly grated nutmeg, a pinch of ground ginger, or a hint of allspice. For a seasonal touch, you could even incorporate a teaspoon of my homemade pumpkin pie spice mix or homemade apple pie spice mix for an autumnal flair. A little vanilla extract in the cake batter itself also never hurts!

How to Serve Your Perfect Carrot Cake

Serving your carrot cake correctly can elevate the entire experience. For the cleanest, most precise slices, I recommend chilling your cake for at least an hour before cutting. However, for the absolute best flavor and tender texture, always let your sliced cake come to room temperature before serving. The subtle spices and rich cream cheese frosting truly shine when not overly cold.

This cake is an exquisite partner for a freshly brewed cup of coffee or a comforting mug of tea, making it an ideal afternoon treat or a delightful dessert after any meal. To further enhance its already complex flavors, try serving it with a luxurious scoop of bourbon cherry caramel ice cream, or a generous drizzle of salted maple caramel sauce. For added texture and visual appeal, a sprinkle of toasted walnuts or pecans on top of each slice is wonderful. If you’re looking for an extra zing, a thin layer of easy lemon curd between the cake layers adds a bright, tangy contrast that is simply divine. This versatile carrot cake is perfect for any occasion – whether it’s a grand celebration cake for birthdays and holidays, or simply a delicious excuse to treat yourself!

How to Make Easy Carrot Cake: Step-by-Step Instructions

This section provides detailed instructions to guide you through making this unbelievably easy and delicious carrot cake. Further details and precise measurements can be found in the recipe card below!

Prepare the Cake:

1. Step 1: Preheat and Prepare Pans. Preheat your oven to a conventional 350℉ (175°C). Thoroughly prepare your cake pans by lining the bottoms with parchment paper circles and generously coating them with nonstick cooking spray. This ensures your beautiful cake layers release easily.

   Chef’s Tip: To create perfect parchment circles, simply trace the bottom of your cake pan onto a piece of parchment paper, then cut out the circle with scissors. It’s a quick and easy way to prevent sticking!

2. Step 2: Whisk Dry Ingredients. In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, ground cinnamon, and kosher salt. Ensure there are no lumps and the spices are evenly distributed. Set this dry mixture aside.
3. Step 3: Emulsify Eggs and Oil. In a large mixing bowl (this will be your “one bowl” for the wet ingredients), whisk the eggs until they are smooth and slightly frothy. While continuously whisking, slowly pour in the vegetable oil in a steady stream. Continue whisking vigorously until the mixture is completely emulsified – you shouldn’t see any separation of oil. The mixture will lighten in color and volume, resembling a pale yellow cloud. This emulsion is key to the cake’s incredible moisture.
4. Step 4: Incorporate Sugars and Dry Ingredients. Whisk the white sugar and light brown sugar into the emulsified egg and oil mixture until fully combined. Next, gently fold in the reserved dry ingredient mixture using a spatula or spoon until just combined. Be careful not to overmix at this stage!
5. Step 5: Fold in Carrot Mix-ins. Gently fold in the freshly grated and squeezed carrots, toasted and chopped walnuts, and plump raisins (if using). Continue to fold until they are just evenly distributed throughout the batter.

   Crucial Reminder: Please do not overmix the batter once the flour is added, especially after incorporating the carrots and other mix-ins. Overmixing can develop the gluten too much, leading to a tough, dense cake. If you think it’s done, it likely is!

6. Step 6: Bake the Cake Layers. Divide the batter evenly between the prepared cake pans. For perfectly even layers, use a kitchen scale to ensure each pan receives the exact same amount of batter. Bake in the preheated oven for 15-20 minutes. The cake is done when a cake tester or toothpick inserted into the center comes out with only a few moist crumbs clinging to it, not wet batter.
7. Step 7: Cool Completely. Allow the baked cake layers to cool in their pans for precisely 10 minutes. This allows their delicate structure to firm up. After 10 minutes, carefully invert the cakes onto a wire cooling rack and let them cool completely upside down. Cooling upside down helps to flatten any slight domes, making for easier stacking and frosting. Ensure the cakes are completely cool before attempting to frost them.

Prepare My Favorite Cream Cheese Frosting:

While the cakes are cooling, prepare the star of the show – the dreamy cream cheese buttercream. For detailed steps, you can also refer to my best cream cheese buttercream recipe.

8. Step 8: Cream Dairy and Sugar. In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened cream cheese, room temperature unsalted butter, and powdered sugar until the mixture is beautifully smooth and lump-free.
9. Step 9: Add Flavorings and Chill (if needed). Beat in the fresh lemon juice and vanilla extract until well combined. If at any point your buttercream becomes too warm or soft (which can happen in a warm kitchen), simply pop the entire bowl (and attachments if using a stand mixer) into the fridge for about an hour to firm it up slightly before continuing.
10. Step 10: Beat for Fluffiness. Continue to beat the frosting with the paddle attachment on medium-high speed for a few minutes. This incorporates air, making the buttercream light and fluffy. Don’t overthink it; breathe, it’s just buttercream, and it will be delicious!

Assembly:

11. Step 11: Layer with Buttercream. Once your cake layers are completely cool (this is crucial!), begin assembling. Place one cake layer on your serving plate or cake stand. Spread about ⅓ cup of cream cheese frosting evenly over the top. Gently place the second cake layer on top and repeat with another ⅓ cup of frosting. If making a third layer, repeat again.

    Pro Tip for Frosting: Apply a thin “crumb coat” of frosting all over the cake first, then chill for 15-20 minutes. This traps any loose crumbs, making your final frosting layer smooth and pristine. After the crumb coat, use as much remaining buttercream as you desire to generously cover the outside of your cake!

12. Step 12: Chill and Serve. For the easiest and cleanest slicing, chill the assembled and frosted cake for at least an hour before serving. While it’s delightful chilled, allowing it to sit at room temperature for 30 minutes before serving will bring out the cake’s best flavors and ensure the frosting is wonderfully creamy.

Frequently Asked Questions About Carrot Cake

If you tried this amazing recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I absolutely love hearing from you; your comments truly make my day!

Before You Go: Explore More Delicious Recipes

I sincerely hope you enjoyed creating and tasting this professional chef-tested recipe for the easiest one-bowl carrot cake. My goal is always to bring delicious, approachable baking into your home, and this recipe truly embodies that philosophy. Don’t let your culinary journey end here! I invite you to explore our other fantastic, chef-developed cake recipes, each crafted with the same attention to detail and flavor. Perhaps you’ll fall in love with something new, like our elegant and timeless classic white cake recipe, or discover another delightful treat to share with your loved ones. Happy baking!