Super Easy Carrot Cake

Prep Time
Cook Time
1h 20m
Ready In

"This is a recipe my MIL made quite often and was enjoyed by all. It is a basic carrot cake recipe but you can add nuts, raisins, coconut or even pineapple pieces if you like, but, I prefer it as is. She frosted this cake with #recipe6561."

Original recipe yields 14 servings


  • Serving Size: 1 (104.8 g)
  • Calories 411.2
  • Total Fat - 24.9 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 59.5 mg
  • Sodium - 193.8 mg
  • Total Carbohydrate - 44.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 29.5 g
  • Protein - 4 g
  • Calcium - 44.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

In a large bowl, mix together the vegetable oil and sugar; add eggs, one at a time.

Step 2

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.

Step 3

Add the dry ingredients to the egg mixture.

Step 4

Add the grated carrots, a bit at a time.

Step 5

Pour into a greased and floured 9x13 inch cake pan. (I add parchment paper to the bottom)

Step 6

Bake in a preheated 350 degree Fahrenheit oven for 50 to 60 minutes, or until toothpick inserted in center of cake comes out clean.

Step 7

Allow to cool completely and frost with your favourite frosting.

Tips & Variations

No special items needed.


Chef shapeweaver

I made this recipe on 4/1/13 for the " Billboard Tag " & " Pick Me ! Tag " games. Since I'm the only one that eats Carrot Cake,the recipe was reduced by half.I added about 1/3 cup chopped pecans and about the same amount of coconut.Instead of using an 8x 8 inch pan, a mini loaf/brownie pan was used to make individual cakes. The cakes were baked for 20 minutes at 350 degrees.I had to do a " Quality Control " test and found the texture to be slightly dense,but very moist. For me the sweetness of the cake was perfect, so no frosting/icing was required. I'm very pleased to be the first one to rate,review,& photograph this recipe. Thanks for posting and " Keep Smiling :) "

review by:
(2 Apr 2014)