Baking doesn’t have to be hard — not when it comes to an easy carrot cake recipe that gets all the flavor of grandma’s kitchen with a fraction of the work. You’ll never be wondering how to make carrot cake again (or searching for the best carrot cake recipe) after you try this no-fail recipe.True say, however way to your heart is going to be through the moist and perfect slice of carrot cake that you’ll make after reading the guide below.
Get the recipe for our moist and traditional one here if you are a fan of richer spiced layers.
Why This Simple Carrot Cake Recipe Is the Best
No Mixer Required, No Fuss – Just Good for You Ingredients
Forget the fancy gear. Only two bowls and a whisk. We rely on pantry staples — nothing exotic or expensive.
Not Too Dry, Not Too Spicy
This recipe gets all three right: juicy carrots, warm spices and a light crumb. Optional pineapple and applesauce — those are always going to be your friends.
Ingredients That Make It Easy (and Impressive)
Core Ingredients List
- Grated carrots
- Brown sugar for depth
- Vegetable oil, or melted coconut oil
- Cinnamon, nutmeg and ginger for heat
Healthy Swaps and Add-Ins
Need a healthier carrot cake recipe? Try:
- 50% applesauce to replace oil.
- Whole wheat flour for all-purpose flour
- Unrefined sugar substitutes like maple syrup or coconut sugar
Quick and Easy Carrot Cake Recipe Instructions:
Prepping the Ingredients
Grate your own carrots (do not use store-bought pre-shredded), and get all your ingredients measured out before mixing.
Mixing & Baking
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan or 9-inch round pan.
- Combine dry ingredients for one bowl.
- In another, beat together sugar, eggs, oil and vanilla.
- Fold in the grated carrots and nuts or raisins, if you’re using them.
- Combine dry and wet gently.
- Bake for 35–40 minutes. Cool completely.
If you’d like to sex it up a bit, try this classic with cream cheese frosting.
For Any Diet, These Are the Frosting Options
Classic Cream Cheese Frosting
Use:
- 1 Cream Cheese (Softened)
- ½ cup butter
- 1 tsp vanilla
- 1½–2 cups powdered sugar
Dairy-Free or Low Sugar Frosting Ideas
- Whipped coconut cream with honey
- Greek yogurt sweetened with maple syrup
Traditional Carrot Cake vs Easy Version
What Makes This Version “Easy”?
- One bowl prep
- No electric tools
- Simple ingredients
Still Traditional at Heart
Even simplified, it includes cinnamon, carrots, and that rich, golden color. It’s grandma-approved without the extra steps.
How to Make Healthier Easy Carrot Cake Recipe: Tips
Sugar and fat reduction without taste loss
- brown sugar, applesauce
- mashed bananas or Greek yogurt
Fiber and nutrients boost
- chia seeds, flaxmeal, shredded zucchini
- oat flour in place of 1/3 flour
Check out our blog archive for other healthier dessert ideas such as our Raspberry Cinnamon Rolls.
What not to do when baking carrot cake
Overmixing the Batter
Too much flour developed will make the dough tough. Fold gently.
When You Aren't Sure of a Carrot's Size
Too little and it’s dry. Too much and it won’t rise. Use 2 cups loosely packed.
Omitting Oil or Replacing With Butter
Butter adds richness but dries it out. Even so, stick to oil or a puree of fruit.
Easy Carrot Cake – Tips and Tricks: How to store and serve Easy Carrot Cake
Storage Best Practices
- Room Temp: 2–3 days in airtight container
- Fridge: Up to 5 days
- Freezer: Slice and freeze individually for 1 month
Reheating for Moistness
Wrap in foil and heat at 300°F for 8 mins OR microwave with a damp paper towel.
Serving Suggestions and Pairings
Best Ways to Serve
- Serve with hot tea or dark roast coffee
- Cool but not cold or at room temperature
Garnishing Ideas
Serve and garnish with a dusting of crushed walnuts, sprinkle of cinnamon or curls from orange zest.
Looking for inspiration? Check out the super-moist carrot cake below, its filled with just the right amount of spice.
FAQs
What makes carrot cake easy?
Minimal steps, no mixer required, and pantry staples.
Is there any way to make this carrot cake healthier?
Yes — use applesauce, coconut sugar and whole wheat flour.
What is the best flour for carrot cake?
Reach for all-purpose, or white whole wheat. Avoid almond flour alone.
Can I omit eggs in this recipe?
Yes — 1 tbsp Flax + 3 tbsp water per egg.
Would carrot cake be better warm or cold?
It likes room temp, too, but the rest of the world is delicious all the same.
How long does easy carrot cake keep?
Refrigerate for up to 5 days or freeze for up to 1 month.
Conclusion
Simple doesn’t mean boring, and this easy carrot cake is living proof. It is the sort of cake you will turn to, very gladly, again and again.” Plain, frosted, healthy, indulgent — you can never go wrong with donuts.
Find delicious recipes such as Garlic Butter Chicken for a tasty dish to pair with this yummy treat.
Print
Easy Carrot Cake Recipe: Moist, Simple & No Mixer Needed
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist, warmly spiced carrot cake that requires no mixer and uses simple pantry staples. Perfect for a quick dessert fix or a delightful treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups grated carrots (about 5-6 medium carrots)
- Optional: 1/2 cup unsweetened applesauce (replace part of the oil)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat together brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.
- Fold in grated carrots, and if using, applesauce, nuts, and raisins.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Optional: Frost with cream cheese frosting once cooled.
Notes
For a healthier version, substitute half the oil with unsweetened applesauce and use whole wheat flour instead of all-purpose flour. Store the cake at room temperature for 2–3 days, in the refrigerator for up to 5 days, or freeze slices for up to 1 month. Serve at room temperature for best flavor. Garnish with crushed walnuts, a sprinkle of cinnamon, or orange zest curls.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: carrot cake, easy dessert, no mixer, moist cake, simple baking
