Amazingly Easy Moist Carrot Cake Recipe(Using any Sized Pan)
Its a good day today friends, and not just because I have the most amazing carrot cake recipe for you! Today I want to share my easy moist carrot cake recipe that I decided to use in mini bundt cake pans as a sweet little treat for Easter this year.
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Don’t get me wrong, you can enjoy carrot cake any time of year, and we do. It is one of my most favorite cakes! Something about cream cheese frosting and the slight cinnamon spice to the cake, its all so perfect together.
Whats great about this carrot cake recipe is that you do not need an electric mixer! It can be all mixed together by hand.
What you’ll love about this recipe:
How to make this easy carrot cake recipe
- In a large bowl, mix your sugar, eggs, vegetable oil and vanilla extract until well blended using a whisk.
- Add the shredded carrots and crushed pineapple and mix together.
- Next, add the all purpose flour, salt, baking soda, cinnamon, nutmeg, and chopped nuts if you use them. Stir this into the wet ingredients using a rubber spatula.
- Grease and flour your pans, add the cake batter to the pans and fill slightly above the half mark.
- Bake in the oven at 350 degrees F. For mini bundt pans: 15-20 minutes, 9 by 13 pan: 40-45 mins, 8-9-inch round pans 25-30 minutes.
- Let cake completely cool on racks before frosting. If you are making this cake in layers, add cream cheese frosting in between the cake layers.
Tools you’ll need
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Tips for making this recipe:
- Take your butter and cream cheese out of the fridge and let them come to room temperature. This makes it so much easier to mix the frosting.
- Some people like to add nuts and raisins to their carrot cake. Walnuts are a popular nut to add. These additions can add more texture to your cake if you like that.
- If you want to make your life easier, you can purchase pre-shredded carrots at the grocery store!
- Adding the pineapple adds more moisture as well as flavor to the cake, but if you are allergic, you could add unsweetened applesauce instead.
- I recommend always testing this carrot cake in the oven by using a toothpick to see if it is done. Check it at at 15 min(for mini bundt pans) and then cook longer if needed. Same idea applies with the other cake sizes.
Be sure to check out the full recipe and ingredient list below
Easy Moist Carrot Cake
This is a great easy carrot cake recipe that you can use to make mini bundt cakes, cupcakes, layered cakes, or as a 9 by 13 sheet pan cake.
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 4 cups shredded carrots
- 1 small can crushed pineapple drained
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup chopped nuts
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 3-4 cups powdered sugar You can add more or less depending on how sweet you want the icing. We like a bit more of the cream cheese flavor to come through.
- 2 tbsp heavy cream or milk This is optional. I used some milk to thin out my frosting a bit so that it would drizzle down the sides of the mini bundt cakes.
Instructions
- Preheat your oven to 350 degrees F
- Grease and flour your cake pans. I am using mini bundt pans, and I grease and floured each one.
- In a large mixing bowl, use a whisk to mix together your sugar, oil, eggs, and vanilla. Mix until well combined and starts to become creamy. Just a couple of minutes.
- To this, add your shredded carrots and crushed pineapple and mix together.
- Next you will add your dry ingredients. Add the flour, baking soda, cinnamon, and salt.
- I like to use a rubber spatula to mix this all together. if you use a whisk the carrot get stuck all inside the whisk.
- Use the spatula to combine all the dry ingredients with the wet. Do not overmix this though.
- Pour your cake batter into your cake pans and fill them to approximately 1/2 to 2/3 high.
- Bake on the center rack in your oven for 15-20 minutes for mini bundt cakes, 20 minutes for cupcakes, 45 minutes for 9 by 13 pan. I would estimate if you use 9 inch rounds that you will bake them approximately 30 minutes.
- After 15 minutes (if you are using cupcakes or mini bundt) I would check the cakes and use a toothpick to see if it needs ot be cooked further.
- Once they are done baking, let them cool on a wire rack before topping them with cream cheese frosting. You can get my cream cheese frosting recipe here!
- Store any leftover cake in an airtight container in the fridge on on the countertop. You can also freezes the cakes and then defrost and use them! But not with the icing. Add that once they are defrosted.
Tried this recipe?Let us know how it was!
Make sure to check out these other great Easter dessert ideas!
Blogger’s Best Easter Dessert Recipes
- Bunny Charcuterie Board (Breakfast) | Happy Happy Nester
- Easter Chicks Chocolate Covered Pears | Paint Me Pink
- Mini Carrot Cake Bundt Cakes | My Sweet Savannah
- Cinnamon Roll Bunnies With Orange Glaze | Modern Glam
- Cadbury Mini Egg Cookies | My Sweet Savannah
- Easter Flower Cupcakes | My 100 Year Old Home
Beautiful and delicious!
Oh my goodness, your carrot cake recipe looks delicious and so cute!
Sara, these bundt cakes look absolutely delicious!! I love carrot cake flavors!