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Carrot Cake


This carrot cake is ridiculously moist and bakes up beautifully. It doesn't get much easier than a one bowl, mix-all-ingredients-at-once recipe and my secret carrot ingredient is next level genius.


For the Cake

  • 1 1/2 c canola or vegetable oil
  • 2 c sugar
  • 4 eggs
  • 2 large jars of carrot baby food (large jars would be 4oz each)
  • 1 tsp vanilla
  • 2 c all purpose flour
  • 3 tsp cinnamon
  • 1 tsp salt
  • 2 tsp baking soda

For the Cream Cheese Frosting

  • 1 brick cream cheese (8 oz) (room temp)
  • 1 stick butter (room temp)
  • 2 tsp vanilla
  • 1 pinch salt
  • 6 c powdered sugar
  • 4-5 tbsp milk (more or less depending on the thickness of the frosting.)


For the Cake

  1. Preheat the oven to 350°F.
  2. Mix all ingredients by hand in a large bowl. Preferably start with the wet ingredients and work your way to the dry (as listed in order here). Mix well after each addition.
  3. Pour into greased & floured cake pans lined with parchment (this cake has a tendency to stick). Makes enough batter for a sheet cake or 2 full, round cake pans. 
  4. Bake time will depend on the pan you're using, but a round pan will take about 30-40 min or so. Cake is done when a toothpick inserted into the middle comes out clean.
  5. Allow to cool on a baking rack.

For the Frosting

  1. Beat cream cheese & butter in a stand mixer or using a hand mixer, until light and fluffy.
  2. Add the vanilla & salt. 
  3. Slowly add the sugar. For every 2 cups of sugar you add, begin to add a tablespoon of milk. You may need more or less milk depending on the thickness of the frosting.
  4. Beat until fully combined; smooth and spreadable.
  5. Frost your cake and serve!!!


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