Easy Carrot Cake Recipe

Classic sheet pan Carrot Cake is easy, delicious, and perfect for feeding a crowd! It’s ideal for Easter, but tasty all year long!

This Easy Carrot Cake is an Easter must-have. If you’re looking for more, check out our Carrot Cake Cupcakes or Carrot Chocolate Covered Strawberries!

An easter ESSENTIAL

I don’t know about you, but I absolutely LOVE Carrot Cake, it’s one of my favorite desserts (Carrot Cake Cupcakes are a close second).

While it’s delicious year-round, I especially crave it in the spring and around Easter. The spices, moist cake crumb, and tangy cream cheese frosting (preferably lots of it) are all divine.

Not only is this easy carrot cake recipe perfect for the holiday, but it’s great for feeding a crowd and can be made ahead of time, making it an Easter essential!

No fancy layers or extravagant toppings! Just simple ingredients, easy prep, and a more-than-satisfactory result. It’s made in a jelly roll pan – sheet cake style – which means easy prep work and less baking time.

Tips for Moist Carrot Cake

This simple Carrot Cake recipe is super moist for a few main reasons:

1. Vegetable or canola oil. Because oil is liquid at room temperature, it keeps the cake soft. And since Carrot Cake already has lots of flavor, you won’t taste the oil.
2. Four large eggs. Make sure they’re at room temperature before getting started.
3. Shredded carrots. The shredded carrots release moisture as they are baked.

I like to finely shred my carrots so they blend into the cake crumb. Use a food processor to save time.

DO NOT use prepackaged shredded carrots from a grocery store. They’re too dry and crunchy, and won’t produce as good of results as freshly grated carrots!

How to make carrot cake

Follow these easy directions for the BEST Carrot Cake Recipe!

PREP. Preheat the oven to 350°F. Grease and flour the bottom and sides of a 13×17-inch jelly roll pan.

DRY INGREDIENTS. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

WET INGREDIENTS. In a separate large bowl, using an electric mixer on medium speed beat together the oil and sugars until evenly combined. Beat in the eggs, vanilla, and sour cream until no sugar lumps remain.

You may need to turn off the mixer and scrape down the sides of the bowl.

COMBINE. With the mixer on low speed, carefully beat in the flour mixture, followed by the grated carrots. Be careful not to over-mix.

BAKE. Pour the batter into the prepared pan, spreading it to the edges. Bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean and if you give the pan a gentle nudge the middle doesn’t wobble.

COOL. Allow the cake to fully cool in the pan before frosting.

Cream Cheese Frosting for Carrot Cake

WET INGREDIENTS. 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.

DRY INGREDIENTS. Turn the mixer down to low speed and carefully beat in the powdered sugar, about 1 cup at a time, followed by the vanilla. 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 CAKE. Frost the cooled cake, then decorate with chopped walnuts if desired.

NOTE: Adding whipping cream will make it more thin and creamy, and adding more powdered sugar will thicken it up. Change this based on the preferred consistency.

Recipe tips + variations

Using different pan sizes:

One of the appeals of this easy Carrot Cake recipe is that it makes a large amount of Carrot Cake in one jelly roll pan. Smaller pans may be used. 

Check the cake a few minutes sooner than the recommended time and watch carefully so the cake doesn’t overcook. Insert a toothpick in the center to know when the cake is perfectly baked. 

• 9-inch round or square cake pans: Bake at 350°F for about 30 minutes. (If using smaller pans, a frosting filling can be added between the first layer and the second layer of cake).
• 9×13 pan (with sides at least 2 inches tall): Bake at 350°F for 35-40 minutes.
• Cupcakes: Bake at 350°F for 22-25 minutes.
• Mini cupcakes: Bake at 350°F for 12-15 minutes.

Sheet cake serving size. Since this cake is a single layer, cut the slices a bit larger than a double-layer cake. Cut 2×2 inch slices to get about 48 slices. To make 20 servings, cut each slice about 3¼x3½ inches.

Carrot cake day. While February 3rd is national Carrot Cake day, this delicious cake is often served around Easter time in March or April. It also makes a delicious birthday cake for Carrot Cake lovers! 

Different ways to decorate 

Nuts. Substitute chopped pecans for the walnuts, or omit them entirely. Or have a little fun with the walnuts. Instead of sprinkling them randomly over the top of the cake, form them into beautiful patterns.

Creating thick diagonal stripes or a swirl pattern across the pan is easy and pretty, or create thick horizontal stripes, this way some of the cut cakes will have nuts and others won’t.

Orange flowers. If you have a piping set and the skills to match, use orange frosting to pipe on beautiful flowers.

Frosting carrots. I love when frosting carrots are added. All you need is a piping bag of orange frosting with a small piping tip and a bag of green frosting with a small tip.

Space the carrots out so that each square serving has a single carrot in the center, pipe them on randomly, or create other designs.

Chocolate-covered strawberries. Top with Strawberry Carrots. 

Cupcake frosting. Instead of doing a smooth layer of frosting, pipe the frosting on each square, like a cupcake, and then add festive sprinkles. This works best after each slice is cut and placed on serving platters.

STORING Info

STORE unfrosted homemade Carrot Cake at room temperature for up to 3 days, covered with plastic wrap or foil. If it is frosted, keep it in the fridge for up to a week (since the frosting has perishable dairy items in it).

Store the leftovers in the pan, or slice it up and keep the individual slices in an airtight container.

FREEZE. This best Carrot Cake recipe freezes really well, even if it’s iced. If making Carrot Cake in advance and freezing the whole thing, let the entire pan cool after baking, cover it with a layer of plastic wrap and a layer of foil, and place it in the freezer.

To freeze leftovers that are already frosted, wrap the pieces in plastic wrap and foil, or place them in a heavy-duty freezer bag. When stored correctly, they should last for 4-6 months.

Recipe FAQ

For more Easter desserts, check out:

• Easter Dirt Cake
• Carrot Cake Cupcakes
• Rice Krispie Easter Nests
• Easter Basket Cookie Cups
• Easter Chick Cupcakes

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.