Easy Naked Carrot Cake 

Carrot cake is an all-time family favorite! It's great for Easter, Mother's Day or any other special celebration.

This naked layer cake is easy to make and really simple to decorate, too. It's also known as a semi naked carrot cake because it has frosting between the layers, but none covering the outside of the cake. 

You will absolutely love this easy naked carrot cake from scratch! It's wonderfully spiced, moist, and topped with a delicious cream cheese frosting.

Looking for more easy-to-make cake recipes? Try my 3 Ingredient Oreo Cake, my Easy Blueberry Chocolate Cake , or my easy Strawberry Charlotte Cake with Fresh Strawberries!

What you'll need

• Flour - You'll need all purpose flour.
• Carrots - You'll need about 3 cups freshly grated carrots (about 6 large).
• Sugar - I use both granulated sugar and light brown sugar. Brown sugar not only adds a camel-like flavor, but it also adds a little bit of moisture.
• Eggs - You'll need 3 eggs.
• Milk - Traditionally, carrot cake does not have milk, but I find that milk helps to create a fluffier texture.
• Oil -  Light vegetable oil makes this cake super moist.
• Leavener - I only use baking soda for this recipe. I have tested it with both baking powder and baking soda, but I found it was too dense. 
• Spices & Salt - I love using a combination of ground cinnamon and ground nutmeg. A bit of salt enhances all the other flavors.

This luscious cream cheese frosting is to die for! Here's what you'll need to make it.

• Butter -  I use unsalted butter.
• Cream cheese - I use full fat cream cheese.
• Powdered sugar - Powdered sugar (aka confectioner's sugar ) is perfect for frosting! It's velvety smooth and creamy and not at all gritty.
• Vanilla - I use pure vanilla extract.
• Milk (not pictured above) - You might need a few teaspoons of milk, too, if the frosting is too thick.

Equipment you'll need

• two 8-inch round cake pans
• mixing bowls
• whisk
• hand mixer
• parchment paper

How to make naked carrot cake

Step-by-step Instructions

First, make the cake layers.

1. In a large bowl, whisk together the flour, baking soda, spices, and salt.

2. In another bowl, whisk together the milk, oil, sugar, and eggs.

3. Pour the wet ingredients into the dry ingredients and whisk until well-combined and the batter doesn't have any lumps.

4. Gently fold in the shredded carrots and mix to combine thoroughly. We want to be gentle with the batter so the cake doesn't get dense.

Then pour the batter evenly into the 2 pans and bake.

Let the cakes cool completely, then make the frosting

1. In a large mixing bowl, beat the butter on high speed for about 5 minutes, until it's creamy and fluffy.

2. Then gradually add the powdered sugar. I usually add it in 2 or 3 batches.

3. Add the vanilla and cream cheese and mix until everything is well combined.

4. This frosting has the perfect consistency!

One thing I love about naked cakes and semi-naked cakes, is just how easy they are to decorate. If you want to create a flat surface, you can level the cakes with a large serrated knife or a cake leveler (I love nibbling on the tops!).

Place a cake layer on a serving plate or cake stand. Then spread half of the frosting all over the surface and place the other cake layer on top (make sure it's straight). Finally, spread the remaining frosting on top.

That's it!

Recipe notes

Storage Tips & Freezing Instructions

Store in the refrigerator, tightly covered, for up to 5-6 days.

Freeze unfrosted cake

Make sure the cakes have cooled completely. Tightly wrap each cake layer in plastic wrap and then put them in sealable freezer bags. The cakes can be kept in the freezer for up to 3 months. To thaw, put the cakes in the refrigerator overnight or let them come to room temperature, about 3 hours.

Freeze frosted cake

I usually cut individual slices and wrap them in plastic wrap. Then I wrap them in aluminum foil or place them in freezer bags. I freeze them for about 2 months.

Variations & Ideas for Add-ins

• If you wish, you could add some raisins, chopped walnuts/pecans, or even toasted nuts. I think some chocolate covered pecans would be nice on top, too!
• For another flavor boost, you can add ½ cup (60g) unsweetened, shredded coconut to the batter.
• Instead of 2 layers, you could make the cake in a 9 x 13 inch (23 X 33 cm) pan and bake for about 40 minutes or until a toothpick inserted in the middle comes out clean. You could even make this cake in a 10-12 cup tube pan, but you'll need to bake it longer, about an hour. 

Tips for success

• First of all, make sure to use room temperature ingredients before you begin.
• Measure the flour correctly! Too much flour can make the cake dry and crumbly, and too little can make it dense and cause it to fall while baking.
• Weighing all the ingredients with a digital scale will give consistent results.
• Peel the carrots before grating them. Otherwise, they’ll leave a bitter aftertaste in the cake.
• Avoid using packaged shredded carrots because they tend to be drier and thicker than freshly grated carrots. Also, freshly grated carrots add moisture and help make the cake moist. When you grate the carrots by hand, you’ll notice they’re a bit wet. This is what we’re looking for!
• The secret to a super moist carrot cake is vegetable oil! 
• Do not overmix the batter. Mix everything until just combined.
• Weigh the batter before pouring it into the pans. That way the cakes bake evenly and come out the same size.
• Let the cakes cool completely before frosting, so the frosting doesn't melt.
• Sift the powdered sugar so the frosting isn't gritty and doesn't have any lumps.

Frequently asked questions