If you don’t have the time or inclination to make a beautiful layered carrot cake, make this equally delicious and easy recipe that uses a standard 13-by-9-inch baking dish. First whisk the dry ingredients together, then the wet ingredients, and then combine them. Fold in a generous amount of shredded carrots and bake. When the cake is cooled, spread a thick layer of tangy cream cheese frosting on top and sprinkle it with some toasted walnuts for a little crunch.
Watch Amy Wisniewski of the CHOW Test Kitchen make this easy carrot cake in an episode of our video series The Easiest Way.
For the frosting: