This easy carrot cake recipe is made in a sheet pan. We love sheet pan cakes, especially this moist and delicious carrot cake recipe with a cream cheese frosting!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Cake, Dessert
Keyword: easy carrot cake recipe
Servings: 20servings
Calories: 580kcal
Author: Nikki Gladd
Equipment
measuring cups and spoons of various sizes
1 medium mixing bowl
1 large mixing bowl
1 half sheet pan (18x13-inch)
1 Rubber spatula
1 whisk
1 electric mixer (only for making the frosting)
Ingredients
Cake Ingredients:
2 ½cupsall-purpose flour(350 grams)
2teaspoonsground cinnamon
2teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
¼teaspoonground nutmeg
1cupgranulated sugar(200 grams)
1cuplight brown sugar, packed(200 grams)
1cupvegetable oil
½cupunsalted butter, melted and cooled(115 grams)
4largeeggs, at room temperature
2teaspoonsvanilla extract
3cups peeled and grated carrots(about 5 medium carrots)
Frosting Ingredients:
12ouncescream cheese, at room temperature
1cupunsalted butter, at room temperature (227 grams)
1teaspoonvanilla extract
6cupspowdered sugar(720 grams)
Instructions
To Make the Cake:
Preheat oven to 350°F. Line 18x13-inch rimmed baking sheet with parchment paper, or grease pan with nonstick spray. (I recommend Baker's Joy.)
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, salt and nutmeg; set aside.
In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil and melted butter until well combined. Add eggs and vanilla and whisk to combine. (Do not use an electric mixer for this cake batter.)
Using a wooden spoon or rubber spatula, stir the dry ingredients into the wet ingredients until smooth. Do not overmix. Gently stir in the grated carrots.
Pour the batter into the prepared baking sheet. Use the rubber spatula to spread evenly in the pan.
Bake in oven for 22 to 28 minutes, or until a toothpick inserted into the middle comes out clean.
Remove cake from the oven and allow to cool completely in the pan before frosting. This is a very soft and moist cake so I serve it straight from the pan.
To Make the Frosting:
In a large bowl, beat the cream cheese, butter and vanilla on high speed until smooth. Mix in the powdered sugar on low speed until combine, then turn to high speed and beat until smooth.
Spread an even layer of frosting over the cooled cake and decorate as desired.
Notes
Store frosted cake in the fridge for up to 4 days. Seal well in a food-safe container or cover with plastic wrap.
To freeze cake, place cake in fridge until frosting is hardened. Remove cake from pan and wrap tightly with plastic wrap, then cover with foil. Store in the freezer for up to 2 months. Thaw in fridge or on counter.