Moist and Easy Carrot Cake

carrot cake loaf cake with lemon glaze

It’s not so easy to find a good carrot cake recipe. This one is moist and easy to make. That’s why I always make enough to put some in the freezer. The recipe below makes three loaf cakes: one to eat right now, and two to put in your freezer.

Carrot Cake

Yield: 3 loaf cakes


  • 2 cups sugar
  • 1 cup oil
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 cups finely grated carrots
  • 4 eggs

Icing Ingredients:

  • 2 cups powdered sugar
  • ½ teaspoon lemon rind, grated finely, yellow part only
  • 3 or more tablespoons lemon juice


  1. Preheat oven to 350°
  2. Mix sugar and oil. Add dry ingredients. Mix in carrots, then add in the eggs, one at a time, beating well after each addition.
  3. Cover cake with foil and bake for 20 minutes.
  4. Uncover cake and continue baking for 40 more minutes.
  5. Cool cakes on cake racks
  6. When cakes are cool, mix powdered sugar with lemon rind and enough lemon juice to make desired consistency for an icing. Use to ice cakes.