Easy Carrot Cake
An easy carrot cake recipe that presents a dense, moist crumble. Featuring a bunch of flavor without all of the frill.
Servings
29-inch rounds
Servings
29-inch rounds
Ingredients
Carrot Cake Layers
Decorating Cream Cheese Frosting
Instructions
Carrot Cake Layers
  1. Preheat oven to 350F. Grease two 9-inch round pans
  2. In large bowl, whisk together dry ingredients.
  3. Stir in canola oil and mashed banana. Add eggs, one at a time, mix until incorporated. (Don’t forget about the sides of the bowl)
  4. Stir in vanilla extract. Then fold in carrot and nuts.
  5. Divide batter between prepared pans and bake for 30-35 minutes. Once complete, check the center on cake with a toothpick. Toothpick should come out with minimal moist crumbs.
  6. Allow to cool in the pans for at least 10 minutes. Then transfer cakes onto a wire rack to completely cool.
Decorating Cream Cheese Frosting
  1. In a large mixing bowl, cream together cream cheese and butter until soft and smooth. Add vanilla and combine
  2. Sift together dry ingredients.
  3. Slowly add dry ingredients into butter mixture. You want the texture to be fluffy. *If too stiff of a consistency, add a splash of milk slowly until desired consistency.