This is a soft, simple carrot cake with warm cinnamon flavor and a creamy frosting on top. It’s easy to make and comes out perfectly moist every time.

Ingredients (8×8 or 9×9 pan)

Cake
2 cups grated carrots
1½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
1½ teaspoons cinnamon
½ teaspoon salt
2 large eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
½ cup chopped walnuts

Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F. Grease and lightly flour an 8×8 or 9×9 baking pan.

In a large bowl, mix together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the eggs, oil, and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fold in the grated carrots and chopped walnuts.

Pour the batter into the prepared pan and spread evenly.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

Frosting

In a bowl, beat the cream cheese and butter until smooth.

Add the powdered sugar and vanilla and beat until light and fluffy.

Spread evenly over the cooled cake.

TIPS

Make sure the cake is completely cooled before adding the frosting so it doesn’t melt.

You can leave out the walnuts if you prefer, or swap them for pecans.