Name: The World’s Best Carrot Cake Is Also the Easiest
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 16
Cuisine: American
Ingredients: Nonstick cooking spray; 18 ounces carrots, scrubbed clean or peeled; 1 3/4 cups (373g) light brown sugar; 1 cup vegetable oil; 4 large eggs; 1 tablespoon pumpkin pie spice; 1 teaspoon kosher salt; 2 1/2 cups (300g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 8 ounces cream cheese, softened; 1 stick (4 ounces) unsalted butter, softened; 3 cups (340g) powdered sugar; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract

The World’s Best Carrot Cake Is Also the Easiest

This easy one-bowl carrot cake recipe skips any fussy techniques for a simple cake that comes together in the time it takes for the oven to preheat. It’s a versatile blank canvas for your favorite mix-ins and is topped with a velvety cream cheese frosting.

1 hr 55 min total 15 min prep 40 min cook 16 492 cal

Instructions

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1 To make the cake, grease a 9x13-inch cake pan generously with nonstick cooking spray or butter. Line the bottom of the pan with parchment paper and grease the parchment.
2 Grate the carrots on a box grater directly into a large mixing bowl. Add the brown sugar, vegetable oil, eggs, pumpkin pie spice, and salt and whisk until fully combined. Add the flour, baking powder, and baking soda. Use the whisk to gently stir the batter just until no streaks of flour remain.
3 Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.
4 While the cake finishes cooling, make the cream cheese frosting. In a large bowl, use a hand mixer to beat the softened cream cheese and butter on medium-high speed until fully combined and smooth, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high and beat until fully combined and creamy, about 3 minutes.
5 Use an offset spatula or the back of a spoon to spread the frosting over the top of the cooled cake. Slice and serve. Store the cake, covered, in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!