This is a super easy sheet carrot cake recipe with the most addictive cream cheese frosting. It’s the most yummy carrot cake, without the hassle of baking a layer cake.
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Pin ItI am truly obsessed with carrot cake, and this is probably my favorite recipe ever after years of testing recipes over the years.
While most of the time I love making the classic, I also love making these carrot cake cookies, these carrot cake muffins (stuffed with cream cheese frosting), carrot cake cupcakes and (believe or not) this carrot cake zucchini bread.
Cookie Recipes
Carrot Cake Cookies
Muffin Recipes
Carrot Cake Muffins
Cake Recipes
Carrot Cake Cupcakes
Zucchini Recipes
Carrot Cake Zucchini Bread
How to Make Carrot Cake
- Make the Cake Batter. Whisk dry ingredients in one bowl. In another, mix oil, sugars, eggs, and vanilla. Combine, then fold in carrots, pecans, and raisins.
- Bake the Cake. Pour batter into a greased 9×13 pan. Bake at 350°F for 35–40 minutes, until a toothpick comes out clean. Cool completely.
- Frost the Cake. Beat cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over cooled cake and serve.
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Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Bake the carrot cake, let it cool completely, and wrap tightly in plastic wrap or foil. Store at room temperature for up to 2 days before frosting. You can also make the frosting 2 days in advance and keep it in the fridge.
To Store: Keep the frosted carrot cake covered in the refrigerator for up to 5 days. For best texture, let slices sit at room temperature for 15–20 minutes before serving.
To Freeze: Wrap the cooled, unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then frost and serve. You can also freeze individual frosted slices for up to 2 months, separating layers with parchment paper.
P.S. If you love a good sheet cake, you’ll also love this easy lemon blueberry sheet cake: https://nurturedhomes.com/lemon-blueberry-cake
Carrot Cake
Ingredients
For the cake:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla
- 3 cups grated carrots
- 1 cup chopped pecans
- ½ cup raisins
For the frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the grated carrots, chopped pecans and raisins.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth.
- Add the vanilla and powdered sugar, and beat until light and fluffy.
- Spread the frosting evenly over the cooled cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
