This easy carrot cake is made in a 9×13 pan and topped with the best cream cheese frosting! Perfect for an Easter dessert!
Its only a couple weeks till Easter and yesterday was the first day of spring, so its a perfect time to make this easy carrot cake.
I love how moist carrot cake is, thanks to the oil, brown sugar, crushed pineapple, and shredded carrots. Its perfectly moist throughout, and light cake, with a soft crumb that sticks to your fork as your eating it. You can also sub the pineapple for 1 cup of applesauce instead!
And the cake is topped with THE best cream cheese frosting, its got a little more powdered sugar than my typical cream cheese frosting, which helps it spread more to cover the whole cake in that thick tangy and sweet cream cheese frosting and doesn’t matter that it doesn’t hold its texture quite as well since you won’t be using it for any piping. Its the same cream cheese frosting I’ve used on my pumpkin cake.
You’ll be going back bite after bite to eat more of this cake, and scraping your plate clean to get every last piece of the delicious cake.
If you want more carrot cake desserts:
If you want a layered carrot cake, or even carrot cake made a bit lighter with the help of less sugar, less oil, and greek yogurt, I’ve got those too. Or if you want to make them into individual serving sizes carrot cake cupcakes! And if you’re trying to eating keto, this almond flour carrot cake is a perfect option too!
Now back to the carrot cake at hand. You’ll never regret making this cake, but I think you might regret not making it 😉
Ps. You can add chopped walnuts or pecans to the cake, or top the frosting with them if desired. I didn’t this time.
You can find the cute candy carrot toppers at Target!
Looking for more easy 9×13 cake recipes?
- Pumpkin Cake
- Banana Cake
- Strawberry Cake on Tastes of Lizzy T
- Cookies and Cream Cake on The First Year Blog
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Easy Carrot Cake
Ingredients
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 cup oil (vegetable or canola)
- 1 cup crushed pineapple
- 4 large eggs
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tosp salt
- 2 cups flour
- 2 cups freshly grated carrots (was about 5 medium carrots for me)
For the Cream Cheese Frosting:
- 8 Oz Cream cheese (Softened)
- 1/2 Cup Butter (Softened)
- 1 Tsp Vanilla
- 3 Cups Powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
- Add in the eggs and stir until just combined.
- Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Stir into the mixture.
- Fold in your grated carrots.
- Pour mixture into a greased 9x13 pan.
- Place into the preheated oven and bake for 37-45 minutes (Mine took 40) or until a toothpick comes out clean.
- Remove from oven and allow to cool completely before frosting. (Place in the fridge to speed up cooling.)
For the Cream Cheese Frosting:
- Beat your cream cheese in a large bowl over medium speed until smooth.
- Add in the butter and continue beating till well blended.
- Add in the vanilla and powdered sugar and continue to mix until the frosting is totally smooth.
- Spread over cooled cake.
Veronica says
Do I need to refrigerate due to cream cheese frosting?
Aimee says
Yes I would keep it in the fridge if you’re storing it for more than an hour or two
Lori says
I made this for a friend who loves carrot cake. A huge hit with him! Then I made it for a church dinner. Everyone raved about it and wanted the recipe. This recipe is a keeper! I made it exactly as directed and it will stay in my go to recipe file. Before this I was not a huge fan of carrot cake. I am now a fan! Thanks for posting. :o)
Ellen says
A double make and bake and it was still loved by you. It is awesome to know how much it was loved. Thanks for letting us know and sharing the recipe.
Marie says
Can anyone tell me if you drain the pineapple?
Aimee says
I didn’t drain it, I just scooped what I needed off the top, so it got some juice, but not too much.
Lisa says
I’m allergic to pineapple, anything else I can use to keep the cake moist? Would love an answer so I can try your recipe. Thanks
Aimee says
Yes you can use applesauce instead
Jennifer says
I made this fo3 a friend of mine who absolutely loves carrot cake. He loved it, as did everyone else who had a piece.
It was so simple to put together . The cake to frosting ratio is perfect. I sifted my powdered sugar so tbe frosting was nice and smooth.
I did bake mine for 40 minutes as well. I’ll definitely be keeping this in my rotation. Thanks ks for the great recipe!
Chad says
Hi, where can you find the mini carrot candies? I’ve searched every store in the area and all over online. No luck.
Aimee says
My guess is they won’t be in stores till it’s closer to Easter. There are some gummy ones available on amazon right now. https://www.amazon.com/Kervan-Gummy-Carrots-5-Pound-Bag/dp/B00BIIOR8O/ref=sr_1_1_a_it?ie=UTF8&qid=1547662010&sr=8-1&keywords=carrot+candies
Chad says
Thank you so much. I love your recipes. Simple, yet fit for royalty.
Donna Mitchell says
Try any candy store that sell candy molds walmart,target,party city
Donna Mitchell says
I have made this recipe for different family dinner and church thing gone over every well
Suzanne says
Looks great. I just found your blog. Thought you would want to know the recipe says, “1 cup oilfor the cream cheese frosting.”
Aimee says
Thank you! I was having issues editing the recipe and didn’t catch that! Fixed!