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Easy One-Bowl Carrot Cake Recipe with Cream Cheese Frosting

easy one-bowl carrot cake - featured image
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A quick and fuss-free carrot cake made in one bowl, featuring moist spiced cake and tangy cream cheese frosting. Perfect for beginners and busy bakers.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 tsp fresh lemon juice (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
  2. Grate the carrots finely using a box grater or food processor. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly mixed.
  4. Add sugar to the dry ingredients and stir briefly to combine.
  5. Pour in vegetable oil, eggs, and vanilla extract. Blend gently but thoroughly with a whisk or wooden spoon until smooth.
  6. Fold in grated carrots and optional chopped nuts, mixing just until evenly distributed.
  7. Pour batter into prepared pan and spread evenly with a spatula.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cake cool completely in the pan on a wire rack.
  10. Prepare the cream cheese frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing well after each addition. Optionally add lemon juice.
  11. Spread frosting evenly over cooled cake. Refrigerate for 20-30 minutes if a firmer frosting is desired before serving.

Notes

Use room temperature eggs for better rise and texture. Grate carrots finely for moist, tender cake. Avoid overmixing batter to keep cake tender. Cool cake completely before frosting to prevent melting. Refrigerate frosted cake for firmer frosting. Batter can be loosened with a tablespoon of milk if too thick. Cake tastes better after resting overnight.

Nutrition

Keywords: carrot cake, one-bowl cake, cream cheese frosting, easy carrot cake, beginner baking, quick dessert, moist cake

Find it online: https://tastytuck.com/easy-one-bowl-carrot-cake-recipe-with-cream-cheese-frosting-perfect-for-beginners/