Carrot Cake Recipe

overhead view of carrot cake in a 9x13 cake pan.

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Calories: 406kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

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Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Hand Mixer

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

Instructions

For the Cake

Preheat oven to 350°F and line a 9x13-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.

Storage: Store carrot cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition