Easiest Carrot Cake
Ingredients
Cake Ingredients
- 4 Eggs
- 1 1/4 C Vegetable Oil
- 2 C Granulated Sugar
- 2 Tsp Vanilla Extract
- 2 C All-Purpose Flour
- 2 Tsp Baking Powder
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tsp Cinnamon
- 1/4 Tsp Allspice
- 1/4 Tsp Nutmeg
- 3 C Shredded Carrots
- 1/2 C Chopped Pecans
Cream Cheese Icing
- 1/2 C Butter
- 8 Oz Cream Cheese (Dairy Free or Regular)
- 1 Tsp Vanilla Extract
- 4 C Confectioner's Sugar
Instructions
Make and Bake the Cake
- Preheat the oven to 375 degrees.
- In a large bowl combine the eggs, sugar, oil, and vanilla in a large mixing bowl. Mix in the flour 1 cup at a time until boht cups are fully incorporated. Add the baking soda, salt, baking powder, cinnamon, nutmeg, and allspice. Mix well to incorporate.
- Fold in the carrots to the cake batter until evenly distributed.
- Pour the batter into a greased and floured 9 x 13 baking pan.
- Bake for 45 - 50 minutes.
Make the Cream Cheese Icing
- Combine the butter, cream cheese, and vanilla in a medium-sized mixing bowl. Mix well until fully combined and creamy.
- Add the confectioner's sugar 1/2 cup at a time, mixing to incorporate each time. Repeat this process until all 4 cups are added.
Cool and Frost the Cake
- Once the cake is fully baked, allow it to cool for 5 - 10 minutes in the baking pan. After 5 - 10 minutes, turn the cake out on to a parchment lined cooling rack.
- Let the cake cool completely before frosting; 30 - 60 minutes.
- Frost the completely cooled cake with all of the cream cheese icing by spreading it evenly across the cake with a rubber spatula.
- Top with chopped pecans and a sprinkle of cinnamon.