Carrot Sheet Cake (Easy)
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This Carrot Sheet Cake (Easy) is incredibly moist, flavorful and topped with a fluffy cream cheese frosting that makes every bite irresistible. Made in one bowl, it’s simple to prepare yet delivers bakery-quality results every time. It’s the kind of classic carrot cake recipe people come back to again and again, and for good reason.
You will also love my Carrot Pudding and Glazed Carrots.
Quick Look: Carrot Sheet Cake (Easy)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 5 minutes
- Servings: 12 people
- Dietary Info: Vegetarian
- Method: Oven baked
- Technique: Mix the batter, pour into a prepared pan, and bake until set. Let the cake cool completely before spreading with frosting.
- Flavor & Texture: Moist and tender with a rich, creamy frosting.
Why You’ll Love This Recipe
This easy carrot cake recipe creates a homemade treat that rivals any bakery version, with a perfectly moist texture and rich, classic flavor. It’s my mother-in-law’s tried-and-true recipe, and it’s always a hit whenever she makes it.
Designed to be simple and fuss-free, this cake comes together quickly with minimal cleanup, making it perfect for any occasion, from casual gatherings to special celebrations!
For more Davis family recipes, try this Famous Cornbread and Grandma’s Sausage Dip.
Made With Amore,
“The search is over! I finally found the only carrot cake recipe Ill ever need! Grazie mille.”
– Karen
Table of Contents
Simple Ingredients
These key ingredients come together to create the moist and flavorful easy carrot cake that everyone will love.
- Eggs: Provide structure and moisture to the cake.
- Sugar: White and light brown brown sugar add sweetness to the cake.
- All-purpose Flour: The main dry ingredient, providing structure.
- Finely Grated Carrots: Shredded carrots infuse the cake with flavor, moisture, and texture.
- Cream Cheese Frosting: Made with unsalted butter, cream cheese, vanilla extract, salt, and powdered sugar.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Oil Substitutions: For a lower-fat option, you can use melted butter, canola oil, or even applesauce instead of vegetable oil. However, using applesauce might result in a slightly denser texture.
- Nutty Carrot Cake: Fold in chopped nuts, such as walnuts and pecans (or my Candied Pecans), into the batter. Toasted nuts add an extra layer of flavor. Try my Maple Pecan Pie next!
- Spiced Carrot Cake: Enhance the spice profile by adding a pinch of nutmeg, ginger, or ground cloves to the batter for a more complex taste. Try my Best Steamed Carrot Pudding with Caramel.
- Coconut Carrot Cake: Mix in shredded coconut to the batter for added texture and flavor. You can also sprinkle coconut on top of the cream cheese frosting. You’ll love my Italian Cream Cake (One Bowl and Super Moist!).
How To Make Carrot Sheet Cake (Easy)
This easy carrot cake recipe is a simple, quick-to-make treat that everyone will rave about. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 350°F and grease a 9×13-inch cake pan. Grate the carrots and set aside. In a bowl, beat the eggs. Add the vegetable oil, white sugar, brown sugar, and vanilla extract. Mix well until the sugars are fully dissolved.
- Add the dry ingredients to the bowl with the wet ingredients. Mix until just combined. Be careful not to overmix.
- Fold in the finely grated carrots until evenly distributed throughout the batter.
- Pour the cake batter into the prepared 9×13-inch cake pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- For the Cream Cheese Frosting: In a bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the vanilla extract and salt. Mix until well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Adjust the amount of powdered sugar to achieve your desired sweetness and consistency. Allow the cake to cool completely before frosting.
Carrot Sheet Cake (Easy) FAQs
Store the carrot cake, covered, in the refrigerator due to the cream cheese frosting. Bring it to room temperature for about 30 minutes before serving for the best taste and texture. The cake will last 5-6 days in the fridge.
Yes, you can convert this recipe into cupcakes. Adjust the baking time to approximately 20-25 minutes or until a toothpick inserted comes out clean. It makes about 24 cupcakes.
To transform the recipe into a layered cake, divide the prepared batter among three 9-inch round cake pans and bake accordingly. Allow the cake layers to cool, then spread cream cheese frosting between each layer and on top.
This is up to personal preference. Carrot skin is very thin and would likely go unnoticed when they are used in this cake because they should be shredded very finely! If you decide not to peel your carrots make sure they are thoroughly washed before shredding.
Yes, you can use either one! Just make sure the food processor has an attachment to make the carrots the right consistency for the cake.
Serving Suggestions
This easy carrot cake is the perfect dessert to end any dinner, from casual weeknight meals including recipes like Chicken Cacciatore (Authentic Italian Chicken Stew) and Creamy Mushroom Pasta (Easy) to special family gatherings featuring Braciole (Italian Stuffed Beef Recipe) paired with Creamy Italian Polenta. The moist, flavorful cake offers a sweet finish that balances richer flavors.
My Pro Tips
Recipe Tips
- Grate Carrots Finely: Ensure that the carrots are finely grated for a more even distribution throughout the batter. This contributes to the moist texture of the cake.
- Room Temperature Ingredients: Allow the eggs, oil, and cream cheese to come to room temperature before using. This helps in achieving a smoother batter and frosting.
- Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a knife. This prevents the flour from being packed, ensuring the cake’s light and tender texture.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense and tough cake. Once you add the flour, mix only until there are no visible streaks of flour.
More Cake Recipes
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Easy Carrot Cake
Ingredients
For the Carrot Cake:
- 4 eggs, room temprature
- 1 ¼ cups vegetable oil, canola oil, or non-flavored oil
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3 cups carrots, finely grated (about 5-6 medium carrots)
For the Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 ounces cream cheese, softened (1 block-style package)
- 1 teaspoon vanilla extract
- 1 pinch salt, about 1/4 teaspoon
- 4 cups confectioner’s sugar, adjust to taste
Topping:
- ½ cup chopped pecans for topping, optional
Instructions
For the Carrot Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- Grate carrots with a box grater and set aside.
- In a large mixing bowl, beat the eggs with an electric mixer or the bowl of a stand mixer. Add the vegetable oil, white sugar, brown sugar, and vanilla extract. Mix well until the sugars are fully dissolved.
- Add the dry ingredients: flour, salt, baking soda, and ground cinnamon to the bowl with the wet ingredients. Mix until just combined. Be careful not to overmix.
- Fold in the finely grated carrots until evenly distributed throughout the batter.
- Pour the cake batter into the prepared 9×13-inch cake pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Start checking at 35 minutes; cooking times may vary slightly due to the type of pan and oven.
- Allow the cake to cool completely before frosting.
For the Cream Cheese Frosting:
- In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add the vanilla extract and salt. Mix until well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Adjust the amount of powdered sugar to achieve your desired sweetness and consistency.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.
- Garnish the cake with chopped nuts, if desired.
- Cut into squares and enjoy your delicious, super moist carrot cake!
Notes
- Grate Carrots Finely: Ensure that the carrots are finely grated for a more even distribution throughout the batter. This contributes to the moist texture of the cake.
- Room Temperature Ingredients: Allow the eggs, oil, and cream cheese to come to room temperature before using. This helps in achieving a smoother batter and frosting.
- Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a knife. This prevents the flour from being packed, ensuring the cake’s light and tender texture.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense and tough cake. Once you add the flour, mix only until there are no visible streaks of flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
have a request for carrot cake for my daughter’s birthday tomorrow. have looked at several different recipes and this is the one im going with. I’ll let ya know how she liked it!!
Sounds great! I can’t wait to hear about it. Happy birthday to her.
Best carrot cake I have ever had and it is so easy to make. ❤️❤️
Yes and Yes! So happy you loved it!
Best carrot cake and very straightforward! This is my new go to!!
Yay! It is an absolute favorite in the Davis family and anywhere we take it. Happy you loved it!
Can I halve this and bake in a loaf pan?
I have not tested, but I think it should work!
This carrot cake was so yummy!!!
Thank you for sharing!
You are most welcome! Happy you loved it!
Thank you so much! My kinds loved it!
@gkrum
Yay! Happy it was a big hit.
The search is over! I finally found the only carrot cake recipe Ill ever need! Grazie mille @cucinabyelena
YAY!! 🤩. Thank you so much.
Made this today!!! So yummy! Moist and flavorful! The best homemade one I’ve ever had!
Yay! So happy you loved it!!
This cake came together so quickly and is the best carrot cake, or how my son said it: “This is the best cake ever!”
(And he usually isn’t big on giving compliments!!)
Love this!!
Family recipe for over 30 years! Hope you love it!