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4.9 from 19 votes

Elsie’s Carrot Cake

This easy carrot cake recipe isn’t fussy or pretentious. Sweet, shredded carrots suspended in a spiced cake studded with nuts. That’s it.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Cakes, Dessert, Easter
Cuisine: American
Keyword: easy carrot cake
Servings: 12 people
Calories: 310kcal


  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 4 eggs beaten
  • 1/4 cup oil
  • 3 cups grated carrots
  • 1 cup chopped nuts


  • Heat oven to 300˚F.
  • Prepare two 8-inch round cake pans by spraying with baking spray and lining the bottom with parchment paper, or grease with butter or shortening and dust with a spoonful of flour.
  • In a large mixing bowl, whisk together the flour, sugar, soda, cinnamon, cloves, and salt.
  • To the well beaten eggs add the oil mixing with a fork or whisk to combine.
  • Pour the egg mixture into the flour mixture and stir until all of the flour is dampened. Then beat the batter vigorously for just 1 minute.
  • Fold in carrots and nuts and divide the batter equally between the two prepared cake pans.
  • Bake in the center of the oven for 30 minutes. Turn the oven down to 275˚F and continue baking for 1 hour or until a toothpick or cake tester inserted into the center of the cakes comes out clean.
  • Remove from the oven and place on cooling racks. Allow to cool in the pans for 10 minutes, then run a knife around the edge. Invert onto cooling rack to cool completely before frosting with cream cheese frosting.


Serving: 1wedge | Calories: 310kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Sodium: 194mg | Potassium: 65mg | Fiber: 1g | Sugar: 33g | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.3mg