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Everyone needs a super easy, super delicious carrot cake recipe in their repertoire! This recipe makes two cakes, one to enjoy and one to give away!
You'd laugh if you saw my freezer right now. You might be tempted to call it "the frozen carrot cake bakery". That's because it took quite a while to perfect this carrot cake recipe and there were a plethora of renditions. The test cases were all good but not great. Some were too thick and dry, some too thin, others too anemic in color and most of them were sunken in the center. But THIS carrot cake recipe is pure perfection. I think you're going to love it!
What makes a great carrot cake?
You might be wondering why I would try so many recipes. I had a preconceived idea of how I wanted my carrot cake to turn out, in other words, qualities my "ideal" carrot cake would include. Here's my list of what makes a great carrot cake:
- Moist and a little dense but tender at the same time.
- A beautiful deep golden caramel hue (with, of course, little flecks of orange carrot).
- A delicious blend of warm spices but not overpowering.
- Crushed pineapple. I love a carrot cake with tiny, almost imperceptible, bits of sweet, juicy pineapple.
- A nice flat or slightly mounded top... no sinking in the center.
- A simple glaze to lock in flavor and moisture.
- A really delicious icing that pairs beautifully with the flavors in the cake.
- And last, but definitely not least, it has to be EASY, actually ridiculously easy! I don't want to have to pull out my mixer or use a bunch of bowls. Both the cake and the icing need to be quick and easy.
Now you see why it took me a while to perfect this carrot cake recipe. In the end, I adapted a recipe from King Arthur Baking, one of my favorite recipe sites. I made lots of changes but the original recipe credit goes to them and it IS most definitely "a great carrot cake"!
No cream cheese icing?
Nope! I know that carrot cake and cream cheese icing go together like peas and a pod and I enjoy really cream cheese icing. But for this carrot cake recipe, I wanted something unique and also an icing that didn't need refrigeration. The rule of thumb (from the experts at Cook's Illustrated), is that cakes with cream cheese icing shouldn't sit out more than two hours to avoid any food safety risks. Unless you're a fan of cold cake that means a cake with cream cheese icing has to be brought to room temperature before it can be enjoyed. A little to much fussiness for me!
This carrot cake recipe actually has two options for icing. The first one isn't really an icing but instead is a super easy glaze that's brushed on after the cake is baked and turned out of the pan. The glaze seals in the moisture and gives the cake a pretty shine. You can stop right there and have a DELICIOUS carrot cake.
But if you want to indulge a bit more, there's an AMAZING brown butter caramel icing option. To keep things easy, you can brown the butter and stir up the icing (no mixer needed!) in the same pot.
Enjoy One, Gift One!
This carrot cake recipe actually makes two 8-inch round cakes. You can cut the recipe in half and just make one but why not make one for yourself and give the other away? I love to stash the second cake in the freezer so I always have a gift available for a neighbor, teacher, hairdresser or just to cheer up a friend in need.
We've created a pretty label for gifting this carrot cake. If you'd like to receive the free printable labels and links for the ribbon and boxes pictured (above and below), simply let us know in the comment section below this post and we'll email the labels and instructions on how to use them.
I've served this carrot cake to guests for dessert several times recently. Everyone who's tried it has LOVED it. I think you will too!
Café Tips for making this One-Bowl, No-Mixer Carrot Cake Recipe
- This carrot cake recipe calls for "neutral-flavored oil". What does that mean? It just means oil that doesn't have a strong flavor of its own. Canola, sunflower, safflower, avocado, vegetable and grape seed oil are all neutral-flavored oils. Although I'm a big fan of butter when baking, I wouldn't sub butter for the oil in this cake as it won't be as moist.
- You will need two 8-inch cake pans (with sides that are at least 2 inches tall for this recipe. Most cake pans these days have 2-inch tall sides but if your pans are older, they might not be that tall. If that's the case, it would be better to use 9-inch pans. Your cakes will be a little lower but no less delicious!
- If you're in the market for new cake pans, I LOVE these sturdy, easy-to-clean pans. I've had mine for years, put them in the dishwasher all the time and they still look like new.
- As mentioned above, this recipe makes TWO 8 or 9-inch cakes, one to enjoy, one to give away (or freeze for a rainy day). It's easy, however, to cut the recipe in half if you prefer just one cake.
- I recommend spraying the cake pan(s) with baking spray AND lining it with parchment paper to ensure an easy release. Baking spray is different than non-stick cooking spray in that it contains flour in addition to shortening. I like the Baker's Joy brand of baking spray but have also used my local grocery store's generic brand with good success.
- To eliminate extra work, I love these parchment paper circles.
- It's super important to drain the crushed pineapple well when making this carrot cake. If it's not well drained, the cake can sink in the center.
- For those of you living outside the United States, you might not be familiar with half and half. Half and half is an American convenience product often used in coffee. It's a combination of half milk and half cream.
- I like to use a few drops of almond extract in addition to the vanilla extract in the icing. It adds a touch of delicious flavor however almond extract has a strong flavor so use a light hand (just a little bit). You can also skip it if you prefer.
Thought for the day:
So do not fear, for I am with you;
do not be dismayed, for I am your God.
I will strengthen you and help you;
I will uphold you with my righteous right hand.
Isaiah 41:10
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
Everyone needs a super easy, super delicious carrot cake recipe in their repertoire! This Ridiculously Easy Carrot Cake Recipe makes two cakes, one to enjoy and one to give away!
- 8 ounces can crushed pineapple in pineapple juice not syrup
- 10 ounces shredded carrots (I use one 10-ounce bag) or you can use 3 cups of finely shredded carrots (3-4 average size carrots)
- 1¼ cups neutral flavored oil
- 1 cup granulated sugar
- 1 cup brown sugar (I use dark brown sugar but light brown will also work)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves ground cloves
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- ¼ cup hot water
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 8 tablespoons butter (1 stick) I used salted
- 4 tablespoons half and half or milk maybe a bit more
- ½ cup brown sugar I use dark brown sugar but light will also work.
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract optional
- 3 cups powdered sugar maybe a bit more
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Preheat the oven to 350°F. Spray two 8-inch cake pans (with sides that are at least 2 inches tall) with baking spray. Line each pan with a circle of parchment paper. Set aside. Place a piece of parchment paper or foil on a work surface. Place a cooling rack onto the parchment (or foil).
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Place the crushed pineapple in a fine-mesh strainer and push on it with the back of a spoon until all of the juice has been removed. Set it aside (in the strainer) to continue draining while you prepare the batter.
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If using bagged carrots, transfer them to a large cutting board and, using a long sharp knife, cut through them in several directions until all the shreds are fairly finely chopped. This should take about 1 minute. Set aside.
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Combine the oil, sugars and vanilla in a large bowl. Whisk well to combine. Add the eggs, one at a time, whisking well after each addition.
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Add the cinnamon, ginger, cloves, baking powder, baking soda and salt to the batter and whisk well until everything is well incorporated.
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Add the flour, stirring until well blended.
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Add the carrots, coconut and well-drained pineapple and stir until everything is incorporated. Divide the batter between the prepared pans.
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Bake the cakes for 35 to 45 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. You can also check the temperature (most accurate) with an instant thermometer. The temperature in the center of the cake should be 200-210˚F when perfectly done. (If you're using a 9-inch pan, the baking time will be slightly less. Check it at 32-35 minutes, then every few minutes after that.)
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Cool in the pans for 10 minutes then turn out onto the prepared cooling rack and brush all over with the glaze. You can let the cake cool and serve it like this or add the optional brown butter caramel icing (directions below). Just make sure to allow the cake to cool completely before adding the brown butter caramel icing.
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While the cake is baking, make the glaze by combining the powdered sugar, hot water and vanilla in a medium-size microwave-safe bowl. Stir with a fork or small whisk to combine. If there are any lumps in the glaze, microwave for 40-50 seconds then stir again. Set aside until the cake is finished baking.
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After the glazed cake has completely cooled, make the icing. In a medium-large pot, melt the butter over medium heat. Continue cooking, swirling the pan occasionally. At first, the butter will foam up and make a sizzling sound. This is the water being cooked off. When the sizzling sound stops, pay close attention. You’ll start to notice the foaming turning color.
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As soon as you see a deep golden color remove the pan from the heat and add the half and half (or milk) and the brown sugar. Stir to combine, then return the pan to the heat and bring the mixture to a boil, stirring continuously for 1 minute.
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Remove from the heat and add the vanilla and almond extracts and the powdered sugar. Stir with a whisk until smooth and creamy. You want thick but spreadable icing. If the icing seems thin, add a little more powdered sugar. If it’s too thick add more half and half, just a teaspoon at a time until the desired consistency is reached. Divide the icing between the two cakes and spread it to the edges, swirling it with your knife or the back of a spoon.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Adapted from King Arthur
Lori says
Mmm, a carrot cake recipe with pineapple is my jam! I can’t wait to try the recipe. Since my hubby doesn’t like carrot cake, I’ll have to give one away. Please send the label and links.
Chris Scheuer says
He might just change his mind! Just sent the labels to your email, Lori!
Vivian says
Hi Chris,
Carrot cake is a favourite in our family. And I have a special neighbour to gift it. I would appreciate your labels. They are adorable.
Thanking you,
Vivian
Chris Scheuer says
Thanks, Vivia! Sending the labels now.
R Kearney says
Thank you for your delicious and easy recipes. I would appreciate receipt of the labels.
Chris Scheuer says
You're welcome. Happy to send the labels.
Victoria Lee Abel says
So. initially dismayed this didn't have cream cheese frosting, but it has CARAMEL, my favorite!!!! Please send me the link for labels! Thanks!
Chris Scheuer says
Haha! I think it's a pretty fair trade. Just sent the labels your way, Victoria. ENJOY!
Marlene Mueller says
I LOVE carrot cake. I like the suggestion to keep one cake and give the other away. Thanks. Also would love to have the printable labels. They look so cute!
Chris Scheuer says
Thanks, Marlene! Happy to send the labels.
KB says
Thanks so much for all of your great recipes and tips, I appreciate your hard work. The Carrot Cake and the Caramel frosting looks quite inviting. I would like to receive the free printable labels and links for the ribbon and boxes would you please email the labels and instructions on how to use them. Thanks!
Chris Scheuer says
Thanks, KB - just sent all of that to you!
Mary says
I’m thinking of making this cake into muffins. It should work out okay shouldn’t it?
Cheers, Mary
Chris Scheuer says
Hi Mary, I think it should work fine!
Millicent Law says
Chris, this looks so yummy! Please send me the label pdf so I can be someone’s bff!😘
Thanks so much,
Millie
Chris Scheuer says
Haha! This should do it, Millicent! Just sent the labels.
Pam says
Looks delicious! Would love to have your labels!
Chris Scheuer says
Sure! Sending them now, Pam!
Solly Lin says
This is my first time to make carrot cake. Please send me your printable labels to impress everybody. Thank you so much
Chris Scheuer says
I think you'll enjoy it, Solly! Just sent the labels.
Barb says
This looks and sounds lovely. We are enjoying your recipes and this one is dessert tomorrow. Would appreciate the labels for giving. Thank you
Chris Scheuer says
Hope you enjoy it, Barb! Just sent the labels.
Carol says
Thank you for all your yummy recipes! I pin most of them! I do have a request and hopefully it's doable. Most of your cakes require 8 inch pans, but I have 9 inch so am wondering if you could give me baking times for the 9 inch. Either a standard estimate between the 8 and 9, or if it could be added to your recipes. I'm new to baking so am always anxious the cake will turn out ok.
Thank you!!!
Chris Scheuer says
Hi Carol. I have added those instructions to the recipe.
Nancy Goetz says
Anxious to try the recipe. Would you send the printable labels!
Chris Scheuer says
Hope you enjoy it, Nancy! The labels should be in your email.
Jean says
I love carrot cake.
Would you please send me the labels for the one you created?
Thanks for so many great recipes.
Chris Scheuer says
You're welcome, Jean! Just sent the labels.
Linda says
Hi Chris ..
I would love to make this cake and to use the Brown Butter Caramel icing ..but it appears there is an ingredient missing from the icing??
The ingredients do not list brown sugar .. yet in the instructions for the icing it says to add the cream and the BROWN SUGAR to the melted butter.
So I’d really appreciate if you could clarify and let me know the amount of brown sugar to add.
Also, I’d love to receive the link for the lovely free printable labels for this cake! Blessings & Thanks!!
Chris Scheuer says
Thank you, Linda, for noticing that. I have added the brown sugar. We will send the labels to you!
Dianne Matravers says
Please send the labels. This recipe looks perfect for Valentine’s Day gift giving. Thanks for all the wonderful recipes!
Chris Scheuer says
Thanks, Dianne! Sending the labels your way!
Mary Kay W says
Chris,
I LOVE carrot carrot cake & can't wait to try this recipe. I would love to try using your recipe to make carrot cake cupcakes or muffins for large gatherings. Any changes?
Please send me the labels & the links for the boxes & ribbons. I really enjoy your postings & have saved many many of your recipes. Your tips are really helpful.
Chris Scheuer says
Hi Mary Kay, just sent the labels.
Regarding your question, this recipe should work fine for cupcakes or muffins. I haven't tested it though so I can't give you an exact time.
Net says
Please send carrot cake labels.
Thank you
Chris Scheuer says
Sending them now, Net!
Laura says
Thanks for always having yummy recipes.
Please send me labels for the carrot cake.
Chris Scheuer says
Just sent the labels, Laura. Enjoy!
Gail says
I always add pineapple to my carrot cake. I can’t wait to try this cake. Your recipes are always good. Would you please sent me the pdf for your labels.
Chris Scheuer says
Happy to send them, Gail!
Leah says
I love all your cakes. Please send the carrot cake labels. And thank you
Chris Scheuer says
Sure, sending them now, Leah!
Mary Lou says
I would love the carrot cake labels. So cute! Can’t wait to make this cake. Thanks so much for all you do!
Chris Scheuer says
You're welcome, Mary Lou! Sending the labels now.
AJ says
Love your carrot cake recipe! Please send labels. Thank you
Chris Scheuer says
Thanks, AJ! Happy to send the labels.
mary gardner says
I am planning a charity bake this recipe is just perfect I would love the labels to finish them off please.
Chris Scheuer says
This will be perfect, Mary! The labels should be in your email!
Sue L. says
Dear Chris,
I’m looking forward to trying your carrot cake recipe because I like pineapple in my carrot cake, too! Please send the cute carrot labels.
Thanks!
Chris Scheuer says
Hope you enjoy it, Sue - just sent the labels!