Easy Carrot Cake
Easy homemade carrot cake recipe with warm spices, shredded carrots, and cream cheese frosting. Perfect for any baker.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 3/4 cup vegetable oil
- 3/4 cup honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups shredded carrots, loosely packed
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
Instructions
- 1
Preheat your oven to 350°F and position the rack in the center, then grease and flour two 9-inch round cake pans.
- 2
Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and sea salt in a medium bowl until well combined.
- 3
Pour the vegetable oil and honey into a large mixing bowl, then beat vigorously for 1 minute until slightly lighter in color.
- 4
Add the eggs and vanilla extract to the oil mixture, beating on medium speed until fully incorporated and smooth, about 2 minutes.
- 5
Fold the dry ingredients into the wet mixture using a rubber spatula with gentle strokes until just combined, being careful not to overmix.
- 6
Stir in the shredded carrots, crushed pineapple, and chopped nuts until evenly distributed throughout the batter.
- 7
Divide the batter equally between the two prepared pans, smoothing the tops with a spatula for even baking.
- 8
Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
- 9
Remove the pans from the oven and allow the cakes to cool in the pans for 15 minutes, then turn out onto wire racks to cool completely.
- 10
While the cakes cool, prepare the frosting by beating the softened cream cheese and butter together on medium speed for 2 minutes until light and fluffy.
- 11
Gradually add the powdered sugar to the cream cheese mixture, beating continuously until smooth and spreadable, about 3 minutes total.
- 12
Once the cake layers are completely cooled, place the first layer on a cake plate and spread a generous amount of frosting over the top.
- 13
Position the second cake layer on top and frost the entire cake with the remaining frosting, creating swirls with the back of a knife if desired.
- 14
Refrigerate the finished cake for at least 1 hour before serving to allow the frosting to set properly and flavors to meld beautifully.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 1/2 cup vegetable oil | 1/2 cup unsweetened applesauce | Applesauce reduces overall fat and calories while maintaining moisture through natural pectin and adds subtle apple flavor without refined sweetness. |
| 3/4 cup honey | 1/2 cup maple syrup plus 2 tablespoons coconut sugar | Maple syrup and coconut sugar provide complex flavors while coconut sugar has a lower glycemic index, making less dramatic blood sugar spikes than refined white sugar. |
| 1/2 cup crushed pineapple in syrup | 1/2 cup crushed fresh pineapple or unsweetened canned pineapple | Eliminating added syrup reduces unnecessary refined sugar while fresh or unsweetened pineapple contributes natural enzymes that aid digestion. |
| Cream cheese frosting with powdered sugar | Greek yogurt-based frosting with honey and vanilla | Greek yogurt provides probiotics for gut health, reduces saturated fat, and uses honey instead of processed powdered sugar for improved blood sugar response. |
| 2 cups all-purpose flour | 2 cups spelt flour or oat flour blend | Ancient grain flours contain higher fiber and micronutrient density compared to refined wheat, supporting better digestive health and steady energy. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 315 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 38mg |
| Sodium | 260mg |
| Carbohydrates | 42g |
| Fiber | 4g |
| Sugar | 22g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
