This Super Easy Carrot Cake boasts a moist crumb, plenty of warm cinnamon spice, and a fluffy cream cheese frosting. Plus, we use an easy one-bowl method you'll love.
Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9x13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil.
Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a well in the center. Add sugar, oil, and eggs into the well and mix wet ingredients by hand. Fold into dry ingredients until fully incorporated.
Fold in carrots, pineapple, raisins, and optional walnuts.
Bake in greased, foil-lined pan about 45 minutes or until toothpick comes out almost clean. Cool and remove with foil sling. Frost as desired.
For the Frosting:
Combine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits.
Notes
If your frosting feels too soft, pop it in the fridge for at least 20 minutes to let it firm up.
Don't forget to fully drain the crushed pineapple. The juices are delicious, but will leave cake batter too watery.
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