Easy Rustic Carrot Cake Recipe 

This Easy Rustic Carrot Cake Recipe is the perfect simple and best dessert for any occasion. One bite of this easy carrot cake with cinnamon cream cheese frosting, and you will cause your tastebuds to do a little happy dance.

This is the BEST carrot cake ever, and it’s a great Easter dessert. 

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Easy Rustic Carrot Cake Recipe 

What’s better than biting into a piece of carrot cake with cream cheese frosting?

I really don’t think it gets much better than that. Last Easter was the first time I decided to make this rustic carrot cake. Now, it’s my latest obsession. I don’t just make it for Easter; I am planning to make it for Thanksgiving this year too. Don’t you just love recipes that are great year-round? I know I do and am happy to be sharing them with you.

The secret to this cake is that you start with a boxed cake mix. Then you prepare it and make the homemade cream cheese frosting. I will provide you will several ideas so you can add some additional ingredients too. Don’t be afraid to play around with the ingredients and create all sorts of flavors. You can even turn this into a completely different flavored cake depending on what you need the dessert for. 

Take this cake to a potluck, when you are in the mood for something sweet, or when a craving for carrot cake strikes. There isn’t an occasion out there that this easy carrot cake wouldn’t work for. I have even been known to make an easy carrot cake for a mom that just had a baby or when we need a quick gift for my co-workers. 

Does Carrot Cake Need To Be Refrigerated

Yes, this rustic carrot cake recipe does need to be refrigerated if it’s frosted.

If you don’t add the frosting, you can leave it at room temperature for up to 4 days. However, once it’s iced, it needs to be chilled. There is cream cheese in the icing and needs to be refrigerated. Plus, the carrot cake recipe tastes way better once it’s cold anyway.

Keep the cake on ice if it’s going to set out for longer than 2 hours at a time. This will prevent the frosting from spoiling.

Can I Freeze Carrot Cake 

Yes, you can freeze this carrot cake recipe. Simply wrap the cake in plastic wrap then put it inside of a freezer container. The cake lasts in the freezer for 3-4 months. You can place it in the refrigerator overnight before serving.

It’s a great recipe to prepare ahead of time and have on hand whenever you need a quick dessert.

Variations To Recipe 

There are many wonderful ways you can add even more charm and flavor to this already delicious carrot cake. Here are some ideas I think you will enjoy. Let’s take a look:

• Carrots:  Shred 1/2 cup of carrots and add them to the batter. It is delicious and easy to do. 
• Applesauce:  Swap the oil for unsweetened applesauce. It makes the cake extra moist. 
• Nuts:  Mix in 1/4 – 1/2 cup walnuts, crushed pecans, or chopped almonds. Any nut will be great and give you a tasty crunch. 
• Coconut:  Add 1/4 cup of coconut to the batter. It’s so tasty and decadent. 
• Raisins:  Sprinkle in some raisins to the batter. Yummy!
• Dried Cranberries:  Another amazing option would be to add 1/2 cup of dried cranberries to the batter.

Topping Ideas for Carrot Cake

To add even more flavor and style, go ahead and add other ingredients to top the cake. Here are some ideas to consider:

• Nuts:  Add your favorite crushed nuts on top of the cake. We love crushed pecans, but walnuts and almonds would be good too.
• Toasted Coconut:  Toast coconut and add it to the sides and top of the cake. It’s very festive and tastes good also.
• Carrot Shaped Candies: Around Easter time, you should be able to find some cute carrot shaped candies. They are adorable on this cake recipe.

Ingredients

Now that I know you are probably hungry let’s get started with the ingredients you will be needing. 

• 1 box carrot cake mix, betty crocker is the one I use
• 1 C water
• 2/3 C canola oil
• 3 eggs

Frosting ingredients:

• 1/2 cup (1 stick) unsalted butter; softened
• 8 ounces cream cheese; softened
• 3 – 4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• Cinnamon for topping

How to Make Rustic Carrot Cake

The directions are so simple for this easy carrot cake. I don’t think you will have any trouble even if you don’t have a ton of experience baking. 

Step 1: Use some nonstick spray and spray a 9×13 pan, preheat the oven to 350 degrees.

Step 2: Mix the cake mix, water, canola oil, and eggs
together until combined in a stand mixer. Once the batter is ready you can pour into your pan.

Step 3: Bake the carrot cake for 25-30 minutes or until a knife comes out clean.

Step 4: Place carrot cake on a cooling rack to cool down completely.

Frosting Directions:

Step 1: Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat on high until well-combined, smooth, and creamy.

Step 2: Scoop the frosting on top of the cake then smooth the frosting out.

Step 3: Sprinkle cinnamon on the top.

Step 4: Cut and serve your rustic carrot cake.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Rustic Carrot Sheet Cake

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 15

Whip up this carrot cake for your dessert tonight. A moist carrot cake that is topped with a homemade cream cheese frosting.

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Ingredients 

• 1 box carrot cake mix, betty crocker is the one i use
• 1 C water
• 2/3 C canola oil
• 3 eggs

Frosting ingredients:

• 1/2 cup 1 stick unsalted butter; softened
• 8 ounces cream cheese; softened
• 3 - 4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• Cinnamon for topping

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Instructions

• Pam spray a 9x13 pan, preheat the oven to 350 degrees.
• Using a stand mixer; mix the cake mix, water, canola oil and eggs
  together until combined. Once the batter is ready you can pour into your pan.
• Bake for 25-30 minutes or until a knife comes out clean.
• Place carrot cake on a cooling rack to cool down completely.

Frosting Directions:

• Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat on high until well-combined, smooth, and creamy.
• Scoop the frosting on top of the cake then smooth the frosting out.
• Sprinkle cinnamon on the top.
• Cut and serve your rustic carrot cake.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 94g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 59mg | Sodium: 95mg | Sugar: 90g

Author: Laura

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