An easy, single layer snack cake loaded with caramelized, roasted carrots, bright citrus, and toasted walnuts and topped with a classic cream cheese frosting.

Guys, I’ve been sitting on this recipe for a long time waiting for the perfect time to share it. I started working on this recipe back around Easter, when our recipe lists and tables were filled with carrot cake. For starters, I wanted simple—single layer, no torte-ing, easy to mix together. But I also wanted a little bit interesting when it came to flavors. I started playing around with the idea of roasting carrots before adding them for an extra layer of depth, adding lots of toasted walnuts, and balancing all of that warmth out with bright citrus flesh, zest, and juice. After a few trials, we had a winner.

a very easy carrot cake recipe

This recipe features our usual carrot cake cast of characters:

• Flours: I used a blend of spelt and all purpose for a bit of extra nuttiness, but you can definitely do 100% all purpose if you don’t have any spelt flour.

• Spices and Leaveners: There are lots of warming spices in this recipe—cinnamon, cardamom, and cloves. And then baking soda to balance the acidity in the carrots and baking powder for rise. And salt. Always salt.

• Sugar: For sweetness, of course.

• Oil: This is an oil-based cake for maximum moisture. I like the grassiness of olive oil, but you could also use any neutral oil of your choice—avocado, vegetable, or grapeseed.

• Eggs: In this recipe, eggs provide fat, emulsification, moisture, and structure.

• Carrots: In this recipe, I’m using carrots two ways: some roasted and pureed for depth of flavor and lots of moisture. Plus a few shredded carrots because you can’t have carrot cake without visible carrot pieces.

• Walnuts: Extra toasty.

• Citrus: I used both orange and lemon zest, plus chopped up the flesh of the orange for a little extra pizzazz.