Carrot Cake Recipes | Two Classic Cakes + Cream Cheese Icing

Easy Carrot Cake Recipe

These carrot cake recipes come from classic community cookbook traditions—simple, reliable, and full of old-fashioned flavor. Choose the easy pan cake or the loaf-pan version, then finish with a traditional cream cheese icing.

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Recipes on this page

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🥕 Easy Carrot Cake

A simple, straightforward recipe featuring a high ratio of rich, chopped walnuts folded into a classic carrot cake batter.

⏱️ Bake Time: Until Golden & Set 🍽️ Yield: 8–10 Servings 🍳 Equipment: Standard Baking Pan

Ingredients

  • 1 cup grated carrots
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 1/2 cups oil
  • 3 eggs
  • 1/2 pound walnuts (chopped)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Baking Instructions

🌡️ Oven Temp: 350°F

  1. Preheat your oven to 350°F and grease a standard baking pan.
  2. In a large bowl, cream the eggs and sugar together until completely smooth. Add the grated carrots and oil, mixing thoroughly.
  3. Sift the dry ingredients (flour, baking soda, baking powder, and salt) together. Add them into the wet base and blend until just combined.
  4. Stir in the vanilla and the heavy handful of chopped walnuts.
  5. Pour the batter into your prepared pan and bake at 350°F until the top is beautifully golden and a toothpick inserted into the center tests done.

🥕 Classic Cinnamon Carrot Cake

A higher-yield, beautifully spiced variant loaded with warm cinnamon and grated carrots, tailored perfectly for a loaf presentation.

⏱️ Bake Time: 40–45 mins 🍽️ Yield: 18 Servings 🍳 Equipment: Loaf Pan

Ingredients

  • 3 cups grated carrots
  • 2 cups flour
  • 2 cups sugar
  • 1 cup oil
  • 4 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup walnuts (optional)

Baking Instructions

🌡️ Oven Temp: 350°F

  1. Preheat oven to 350°F and grease a standard loaf pan.
  2. Mix the sugar and eggs in a main bowl until thoroughly blended, then pour in the oil and beat smoothly.
  3. Sift the flour, baking soda, cinnamon, and salt together. Add this dry mixture into the egg batter and blend well.
  4. Stir in the 3 cups of grated carrots (and the optional walnuts if you want that extra crunch).
  5. Transfer to your greased loaf pan and bake at 350°F for 40 to 45 minutes. Note: Allow the loaf to cool completely to room temperature before slicing or applying icing.

🧁 Rich Cream Cheese Icing

The quintessential pairings for carrot cakes—velvety, decadent, and beaten until perfectly light and fluffy.

Ingredients

  • 1 (8 oz) package cream cheese
  • 1 stick margarine (oleo) (1/2 cup)
  • 1 lb confectioners’ sugar
  • 2 teaspoons vanilla

Mixing Instructions

  1. In a clean mixing bowl, thoroughly blend the cream cheese and margarine together until smooth and completely free of lumps.
  2. Stir in the 2 teaspoons of vanilla extract.
  3. Gradually add the confectioners' sugar in batches, beating vigorously after each addition until the icing is completely light, uniform, and fluffy. Spread over cooled cakes.

Carrot Cake FAQ

Should I peel carrots before grating for carrot cake?

Peeling is recommended for a smoother texture, but it’s optional if the carrots are clean and tender.

Can I leave out the walnuts?

Yes. Walnuts are optional and can be omitted or replaced with pecans or raisins.

How do I know when carrot cake is done?

The cake is done when the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.

Does cream cheese icing need refrigeration?

For best freshness, refrigerate cream cheese icing and iced cake if it will sit out longer than about 2 hours.

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