Carrot Cake (super simple!)

Name: Carrot Cake (super simple!)
Prep time: 15 min
Cook time: 45 min
Total time: PT-481899H13M36S
Ingredients: 1 ½ cups oil; 4 eggs; 3 cups of carrots (washed, not peeled, chopped into 1-inch chunks); 2 cups flour; 2 cups sugar; 1 teaspoon salt; 1 tablespoon cinnamon; 1 teaspoon baking soda; 8 oz cream cheese, softened; ¼ cup butter, softened; 1 teaspoon vanilla extract; 3 cups powdered sugar

April 1, 2021Brianna

This carrot cake recipe comes from my husband’s family cookbook. My in-law family eats this at Christmas time but I think of carrot cake as an Easter kind of dessert so what better time to post this than now? I am on team no nuts in desserts, and especially no raisins in desserts so I particularly was thrilled when their carrot cake recipe had no gross things in it. Honestly, this recipe is incredibly simple to make and it makes an incredible carrot cake. It takes less than 15 minutes to mix together too. I hope you make this for Easter this weekend!

Carrot Cake (super simple!)

Print Recipe

This carrot cake is full of delicious carrot and sweet flavor taking less than 15 minutes to whip up. No nuts, no fruit, no carrot shredding, no fuss.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour plus cooling time
Yield: 1 large carrot cake loaf 1x

Ingredients

Scale

Cake-

1 ½ cups oil

4 eggs

3 cups of carrots (washed, not peeled, chopped into 1-inch chunks)

2 cups flour

2 cups sugar

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon baking soda

Cream Cheese Frosting-

8 oz cream cheese, softened

¼ cup butter, softened

1 teaspoon vanilla extract

3 cups powdered sugar

Instructions

Cake-

Pre-heat oven to 325 F. Grease and flour a large loaf pan.

In a blender, blend together the oil and eggs till it looks like mayo. Add carrots in slowly and blend till totally smooth.

In a large mixing bowl combine the flour, sugar, salt, cinnamon, and baking soda and mix together. Pour in the carrot mixture and mix till no dry streaks remain.

Pour into prepared loaf pan and bake for about 45-50 minutes till a toothpick inserted comes out clean.

Remove from oven and let cool on a wire cooling rack for 15 minutes then turn out from pan and let cool completely.

Cream Cheese Frosting-

In a medium mixing bowl using an electric hand mixer, beat together the butter and cream cheese till light. Add the vanilla extract and the powdered sugar and beat till thick and creamy.

Frost generously once the carrot cake is cooled 100% completely.

Best eaten within a few days of being made. Can be left out, covered at room temperature or put in the fridge.