The World’s Best Carrot Cake Is Also the Easiest

Between shredding the carrots, toasting the nuts, and stacking and frosting the layers, baking a carrot cake can quickly turn from an innocent craving into an all-day baking adventure. And that’s before I look in the sink and realize just how many bowls I’ve used.

But I love the pairing of sweet and earthy carrots and warm spices with tangy cream cheese frosting. My family and friends do, too. My husband requests carrot cake for his birthday every year, and whenever my best friend visits, she also gives me a not-so-subtle nudge.

This easy carrot cake is my answer. It pares down the ingredient list, the number of steps, and the dirty dishes without sacrificing what makes a carrot cake so tempting in the first place. This one-bowl carrot cake is irresistibly moist, scented with sweet spices, and topped with a simple, velvety cream cheese frosting. Brown sugar and pumpkin pie spice add rich flavor, and oil and lots of freshly shredded carrots guarantee a moist crumb.

What Makes This Carrot Cake So Easy

By making this carrot cake a one-layer sheet cake, I skip having to stack and frost any fussy layers. After it’s cooled, I just spread the frosting on top and serve it straight from the baking pan.

Other than the frosting, it’s a one-bowl recipe. I even grate the carrots directly into the mixing bowl for easier clean-up. Using vegetable oil (or my favorite, extra-virgin olive oil) means I don’t have to wait for butter to soften and I can use eggs straight from the fridge—no need to plan way ahead.

The Best Carrot Cake Mix-Ins

While I prefer my carrot cake plain, I recognize this puts me in the minority. Carrot cake mix-ins are deeply personal, but here are a few delicious options:

• Dried fruit: Golden or regular raisins are the most common addition to carrot cake, but you can also use dried cranberries, candied ginger, or candied pineapple.
• Coconut: Opt for toasted unsweetened shredded coconut or coconut flakes here.
• Toasted nuts: Toasted pecans and walnuts are the classic options, but pistachios also pair well with carrots.

For the best results, I recommend using about 1/2 to 1 cup of any one mix-in and using a maximum of 1 1/2 cups total of mix-ins in the batter. Any of these options will also look pretty sprinkled over the cream cheese frosting.

How To Make a Layer Cake or Cupcakes

This one-bowl carrot cake isn’t just easy, it’s also versatile. While I usually prefer the ease of a sheet cake, if it’s for a fancier party, I use the same batter for a stunning two-layer cake or plenty of cupcakes.

• To make a two-layer cake: Divide the batter evenly between two greased, parchment-lined 9-inch round cake pans. Bake at 350°F until a toothpick inserted into the center of both cake layers comes out clean, 30 to 35 minutes. Double the frosting.
• To make 24 to 30 cupcakes: Line 2 standard muffin tins with paper liners. Scoop the batter into the cupcake liners, filling them 2/3 to 3/4 full. Bake at 350°F until a toothpick inserted into the center of a few cupcakes comes out clean, 18 to 20 minutes. Double the frosting and spread or pipe it onto the cooled cupcakes.