Easy Carrot Cake

4.57 from 16 votes

Easy Carrot Cake is a really simple cake to make from scratch. It's moist and flavorful with fresh shredded carrots, crushed pineapple and lots of pecans. Topped off with a simple cream cheese icing. Easy enough for anytime of the year and delicious enough for holiday gatherings.

Prep Time10

Cook Time50

Additional Time8

Total Time9

Course: Cakes

Cuisine: American

Keyword: 9 x 13 cake, carrot and pineapple cake, Easter dessert, easy cake, potluck cake, spice cake

Servings: servings

Calories: 604kcal

Author: Milisa

Ingredients

For the cake:

2 cups all purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 eggs room temperature
1 1/2 cups vegetable oil
2 cups finely shredded carrots
20 oz crushed pineapple well drained
2 teaspoons vanilla extract
1 1/2 cups chopped toasted pecans, divided use

For the icing:

8 ounces cream cheese softened
1/2 cup butter softened
2 cups powdered sugar
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°.
In a large mixing bowl, combine flour, sugar, cinnamon, baking soda and salt.
Add eggs, oil, shredded carrots, drained pineapple and 2 teaspoons vanilla extract. Mix well. Fold in 1 cup chopped pecans.
Pour into a well greased 9 x 13- inch baking pan.
Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Remove from oven to a wire rack to cool completely.
Prepare the icing by mixing cream cheese and butter until smooth. Mix in powdered sugar and vanilla.
Spread over cooled cake. Top with remaining toasted pecans.
Refrigerate overnight before serving.

Nutrition