Here’s a simple, reliable carrot cake recipe you can try today. It’s moist, lightly spiced, and easy to customize with nuts or raisins if you like. Core ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups vegetable oil
• 4 large eggs
• 3 cups grated carrots
• Optional: 1/2 cup chopped walnuts or pecans

Cream cheese frosting (classic topping)

• 8 oz (1 package) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Equipment

• 9x13 inch (or similar) cake pan or brownie pan, greased and lined with parchment
• Mixing bowls, whisk or mixer, grater, measuring cups/spoons

Instructions

1. Preheat oven to 350°F (175°C). Grease the pan and line with parchment for easy release.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together eggs, vanilla, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the grated carrots evenly. If using nuts, fold them in now.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake 30–40 minutes, or until a toothpick inserted into the center comes out clean. If using a shallow pan, check a bit earlier; for a deeper cake, it may take a few minutes longer. Let the cake cool completely before frosting.
8. For the frosting, beat together cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Mix in vanilla.
9. Spread frosting over the cooled cake. Slice and serve. Store leftovers covered in the refrigerator for up to 4 days.

Tips and variations

• For extra moisture, substitute part of the oil with applesauce (up to 1/2 cup) or add a small amount of crushed pineapple.
• Add 1/2 cup raisins or shredded coconut for additional texture.
• If you prefer a lighter crumb, sift the dry ingredients before mixing.
• To bake as cupcakes, reduce bake time to about 18–22 minutes at the same temperature, checking for doneness with a toothpick.

If you’d like, share any dietary needs (gluten-free, dairy-free frosting, nut- free, etc.), and I can tailor this recipe accordingly.