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Feature image of a slice of carrot cake with a bite taken out of it.
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Easy One-Bowl Carrot Cake
Prep Time
25 mins
Cook Time
35 mins
Cooling Time
1 hr
 
This one-bowl carrot cake is so simple to make and looks bakery worthy. The moist cake is tender and compliments the fluffy velvety cream cheese frosting creating the perfect balance of sweetness.
Course: Dessert
Cuisine: American
Keyword: carrot cake recipe, Easter recipe
Servings: 16 Servings
Author: Jackie
Ingredients
Carrot Cake
  • 1 ½ cups vegetable oil or avocado oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • ¾ teaspoon salt
  • 3 ½ cups carrots peeled and grated
  • 1 cup crushed pineapple drained
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
Cream Cheese Frosting
  • ½ cup salted butter 1 stick, softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 cup walnuts chopped
Instructions
Cake Directions
  1. Cut out two circles of parchment paper. Place in each 9-inch pan. Grease the sides of the pans with oil. Set aside.
  2. In a large bowl add the vegetable oil (leave 1 teaspoon off to the side to grease the baking pans), granulated sugar, and eggs. Mix with a mixer on medium speed for 6-8 minutes. You want to create a fluffy and airy batter.
  3. Sift the flour, baking powder, baking soda, and salt into the large bowl of wet ingredients.
  4. Fold in the dry ingredients with a wooden spoon or spatula until fully incorporated. Do not overmix.
  5. Add carrots and crushed pineapple to the bowl. Fold in until fully incorporated.
  6. Add the ground cinnamon and ground ginger to the bowl. Fold in until fully incorporated.
  7. Place the batter into the two greased 9-inch pans
  8. Bake at 350° F for 35-40 minutes. Halfway through baking rotate the pans for even cooking.
  9. Remove the cake from the oven and place the pans on cooling racks for 5 minutes. Remove the cake from the pans and place them on the cooling rack for 60 minutes or until completely cool. If the cake is remotely warm the frosting will melt and slide off. You can place the cake in the fridge if time is not on your side.
Frosting Directions
  1. In a large bowl add the butter and cream cheese. Mix on medium speed for 6-8 minutes.
  2. Add in the vanilla extract and mix on medium speed for 1 minute or until fully incorporated.
  3. Sift the powdered sugar into the bowl. Add 1 cup of powdered sugar at a time into the bowl and mix on medium speed for 2 minutes or until fully incorporated. Repeat until all the powdered sugar is mixed in.
  4. Add in the heavy cream if you would like a fluffier frosting. Pour ½ teaspoon at a time until you have the consistency you would like.
Decorate The Cake
  1. Place one cake on your serving tray. Place ⅓ of the frosting onto the cake. Spread evenly on the first layer.
  2. Place the other cake layer on top. Place ⅓ of the frosting on top of the second layer.
  3. Place ⅓ of the frosting on the outside edge of the cake. Place the walnuts on the top edge of the cake.