This carrot cake sheet cake is moist and fluffy with a hint of warm spice, soft carrots, and sweet brown sugar. Top this cake off with a tangy cream cheese frosting, and you’ve got the perfect crowd-pleasing dessert!
Homemade Carrot Cake
If you are a fan of carrot cake, you’ll love this easy sheet cake recipe! With some trial and error, we’ve crafted the most delicious version with our favorite cream cheese frosting to boot.
The warm hints of cinnamon, vanilla, nutmeg, and ginger are so soothing for the fall season. But don’t let this great cake fool you, it can be enjoyed all year round!
Why You’ll Love this Carrot Cake Recipe:
- Ultra Moist: This carrot cake recipe uses sour cream to give it a delectable, moist crumb for an extra moist result.
- The BEST Frosting: Our fluffy cream cheese frosting is easy to make and has the perfect balance of sweet and tart. You’ll never want to buy premade frosting at the store ever again!
We love serving this on Easter, but if you love the spiced flavors of carrot cake, don’t hesitate to serve this any time of year.
How to Make Carrot Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Combine all cake ingredients, then pour the batter into a baking/cake pan.
- Bake and let it cool completely before frosting.
- Combine cream cheese with the other frosting ingredients, then frost the cooled cake.
- Slice and serve!
Ingredient Notes
- Vegetable Oil: Adds richness to the cake and helps keep it moist.
- Brown Sugar: Sweetens the cake. I like the depth of flavor that brown sugar adds but granulated sugar would work too.
- Eggs: Help bind the cake batter together. They also add moisture and richness.
- Greek Yogurt: My secret ingredient in this cake! It adds a bit of moisture and tanginess and helps keep the cake really light and fluffy.
- Vanilla: Enhances the sweetness and spice of the cake.
- Carrots: I highly recommend grating the carrots on a box grated rather than buying shredded carrots. It really makes a difference in the texture of the cake.
- Flour: Gives the cake structure. Make sure to measure using the spoon and level method as adding too much flour can result in a dry cake.
- Leavening: The combination of baking powder and baking soda results in a light cake that has the perfect crumb. I highly recommend both!
- Spices: Cinnamon, nutmeg, and ginger are those classic “warming” spices that make everything taste cozy.
- Cream Cheese: Adds tanginess and structure to the frosting. Make sure it’s fully softened or you’ll end up with lumps in your frosting.
- Butter: Gives the frosting structure and delicious flavor. Just like the cream cheese, make sure it’s fully softened!
- Powdered Sugar: Sweetens the frosting. Feel free to add a bit more or a bit less than 2 cups to achieve your desired consistency.
Carrot cake, in spite of containing actual carrots, is not “carrot-y”. The carrot flavor is very subtle and overpowered to some degree by the brown sugar and spices.
Carrot cake is usually made with less sugar than a regular cake, but because it is denser and oilier than a regular cake, it is also higher in calories. Enjoy carrot cake in moderation!
Carrot cake is oil-based in order to keep the cake moist and help it last longer.
Carrot cake is great as is or with the addition of raisins or nuts! It’s up to you, so go with what you love.
Don’t panic! The green patches are the result of the baking soda interacting with the carrots. Because of the pH difference, baking soda can cause carrots to turn green. This is perfectly normal and not at all dangerous!
Yes! Because this cake has cream cheese frosting, it should be refrigerated.
Recipe Tips and Tricks
- Feel free to make this carrot cake ahead of time! It’ll allow the flavors to mingle, the frosting to set, and the cake to get even more moist.
- Add unsweetened apple sauce in place of some of the oil and sugar to get a hint of apple flavor and a healthier sweetening agent.
Make Ahead Instructions
The cream cheese frosting can be made up to 2 days in advance and stored in an airtight container in the refrigerator until ready to use.
Storage Instructions
Store leftover carrot cake in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.
Freezing Instructions
Freeze carrot cake whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- In place of the vegetable oil, you can use an equal amount of another neutral oil such as canola, avocado, or coconut.
- In place of the brown sugar, you can use white sugar. For an even richer flavor, use dark brown sugar.
- In place of the Greek yogurt, you can use an equal amount of sour cream or buttermilk.
- For gluten-free carrot cake, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
- Feel free to fold in some nuts or raisins, if you like!
Carrot Cake Decorating Ideas
- Before frosting the cake, portion off some of the frosting and color it orange and green. Pipe mini carrots on top of the cake.
- Sprinkle the cake with cinnamon or chopped toasted pecans.
Tips for the Best Carrot Cake
- Line or grease the pan to keep the cake from sticking.
- I highly recommend grating the carrots on a box grater or food processor rather than buying shredded carrots. It really makes a difference in the texture of the cake.
- Make sure to measure your dry ingredients using the spoon and level method, as adding too much flour can result in a dry cake.
- Use bricks of cream cheese, not the kind in a tub!
- Make sure the butter and cream cheese are fully softened before making the frosting to avoid lumps.
This classic carrot cake recipe will bring you joy and comfort no matter what time of the year it may be. Serve it on any special occasion, and it will surely be a huge hit. Enjoy!
More Carrot Cake Recipes!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Carrot Cake Recipe
Ingredients
For the Cake
- 1 cup vegetable oil 200 grams
- 1½ cups brown sugar 320 grams
- 4 large eggs 200 grams, room temperature
- ⅓ cup plain Greek yogurt 76 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 3 cups grated carrots 270 grams (from about 9 carrots)
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
For the Cream Cheese Frosting
- 6 ounces cream cheese 170 grams, room temperature (¾ brick)
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups powdered sugar 226 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Cake
- Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper or spray it with nonstick spray. Set aside.
- In a medium bowl, whisk the vegetable oil, brown sugar, eggs, yogurt, and vanilla together.1 cup vegetable oil, 1½ cups brown sugar, 4 large eggs, ⅓ cup plain Greek yogurt, 2 teaspoons pure vanilla extract
- Add the grated carrots and stir them into the wet ingredients.3 cups grated carrots
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger together.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- Add the wet ingredients to the dry and mix just until combined– you don’t want to overmix!
- Transfer the batter to your prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
For the Cream Cheese Frosting
- Add the softened cream cheese and butter to a large bowl. Beat with a hand mixer until well combined, about 1 minute.6 ounces cream cheese, 4 tablespoons unsalted butter
- Add the vanilla and mix to combine.1 teaspoon pure vanilla extract
- With the mixer on low speed, slowly add the powdered sugar.2 cups powdered sugar
- Once all of the powdered sugar has been incorporated, turn the mixer to medium-high speed and beat until the frosting is light and fluffy, about 2 minutes.
- Spread the frosting over the cooled cake and top with chopped roasted pecans or a pinch of cinnamon, if desired.
- Slice and enjoy!
Notes
- In place of the vegetable oil, you can use an equal amount of another neutral oil such as canola, avocado, or coconut.
- In place of the brown sugar, you can use white sugar. For an even richer flavor, use dark brown sugar.
- In place of the Greek yogurt, you can use an equal amount of sour cream or buttermilk.
- For gluten-free carrot cake, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
- Feel free to fold in some nuts or raisins, if you like!
- Line or grease the pan to keep the cake from sticking.
- I highly recommend grating the carrots on a box grater or food processor rather than buying shredded carrots. It really makes a difference in the texture of the cake.
- Make sure to measure your dry ingredients using the spoon and level method, as adding too much flour can result in a dry cake.
- Use bricks of cream cheese, not the kind in a tub!
- Make sure the butter and cream cheese are fully softened before making the frosting to avoid lumps.
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