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+ servings
A slice of carrot cake on a small white plate. It's a square slice with a thick layer of cream cheese frosting, and topped with a candy carrot on top.
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4.95 from 51 votes

Easy Carrot Cake

This easy carrot cake is made in a 9x13 pan and topped with the best cream cheese frosting! Perfect for an Easter dessert!
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
Servings: 18


  • 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 tsp 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


  • 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.