This easy Carrot Cake with Cream Cheese Frosting is super moist, packed with big carrot cake flavor & slathered with tangy cream cheese frosting. Made as a sheet cake – it’s perfect for Easter!
Best Carrot Cake recipe
Why hello there! It’s Fiona stopping in from Just So Tasty, and today we’re making carrot cake with cream cheese frosting.
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I don’t know about you, but I absolutely LOVE carrot cake. The warm spices, moist cake crumb and tangy cream cheese frosting. It’s delish. (Especially with a healthy dose of frosting…. to go with your healthy carrots of course.)
Now, I think a simple carrot cake should be in everyone’s baking repertoire. And today’s recipe is the perfect one to add to your list. It has all those classic carrot cake characteristics, simple ingredients, is way better than using a box mix, and because we’re making it in a jelly roll pan – there’s no need to fuss over cake layers (and if you want to try a cupcake version, CLICK HERE).
Moist Carrot Cake
Today’s recipe is super moist for a few main reasons:
- We’re using oil. Because oil is liquid at room temperature, it keeps your cake soft. And since carrot cake already has lots of flavor, you won’t taste the oil.
- 4 large eggs. Make sure they’re room temperature before getting started.
- Then the shredded carrots add moisture too.
The cake is packed with flavor because we’re using a combination of brown & white sugars, cinnamon, vanilla and the carrots. I like to finely shred my carrots so they blend into the cake crumb. Or you can use a food processor too if you want to save time. Here’s the cake before it went into the oven.
Then once our cake is done baking, it’s time for the cream cheese frosting. (Probably my favorite part). The only trick here is making sure both your butter and cream cheese are at room temperature before getting started so they’ll mix together evenly without any lumps. The cream cheese frosting is smooth, creamy, tangy and not too sweet.
Delicious cream cheese frosting!
This carrot cake with cream cheese frosting is a classic – and for good reason. Super moist, delicious and with a thick layer of cream cheese frosting – it’s the perfect recipe. I love it for Easter, but it’s delicious anytime of year too!
For more Easter desserts, check out:
- Easter Dirt Cake
- Carrot Cake Cupcakes
- Rice Krispies Easter Cups
- Easter Basket Cookie Cups
- Carrot Cake Doughnuts
Carrot Cake recipe
This easy Carrot Cake with Cream Cheese Frosting is super moist, packed with big carrot cake flavor and slathered with tangy cream cheese frosting. Made as a sheet cake - it's perfect for Easter!
- 2 cups all-purpose flour spooned and leveled
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup sugar
- 3/4 cup packed brown sugar
- 2 tsp vanilla
- 4 eggs room temp
- 3 tbsp sour cream (greek yogurt works too)
- 2 1/2 cups grated carrots
For the Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 oz cream cheese bar softened
- 2 1/2 - 3 1/2 cups powdered sugar sifted
- 1 tsp vanilla
- 1-2 tbsp whipping cream as needed
- 1/2 cup chopped walnuts optional
Make the Carrot Cake
Preheat the oven to 350F degrees. Grease and flour the bottom and sides of a 13x17 inch jelly roll pan.
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Then in a separate large bowl using an electric mixer on medium speed, beat together the oil and sugars until evenly combined. Then beat in the eggs and vanilla until no sugar lumps remain. You may need to turn off the mixer and scrape down the sides of the bowl. Then with the mixer on low speed, carefully beat in the flour mixture followed by the grated carrots. Be careful not to over mix.
Pour the batter into the prepared pan spreading it to the edges then bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean and if you give the pan a gently nudge the middle doesn't wobble. Allow to cool fully in the pan before frosting.
Make the Cream Cheese Frosting
In a large bowl using an electric mixer on medium speed, beat together the butter and cream cheese until very well softened and evenly combined. Then turn the mixer down to low speed and carefully beat in the powdered sugar about 1 cup at a time, followed by the vanilla. Then beat in the whipping cream 1 tablespoon at a time as needed, or add in a little extra powdered sugar until you reach the desired consistency.
Frost the cooled cake, then decorate with chopped walnuts if desired.
This seriously looks delicious and perfect for any function! Thanks, Fiona! For more great recipes from her, be sure to head on over to Just So Tasty.