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Carrot Cake Recipe

This Carrot Cake is super moist, packed with big carrot cake flavor & slathered with tangy cream cheese frosting. Made as a sheet cake, it's super easy and perfect for Easter!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20
Calories 224 kcal
Author Fiona Dowling

Ingredients

  • 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

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

Instructions

Cake

  1. Preheat the oven to 350F degrees. Grease and flour the bottom and sides of a 13x17 inch jelly roll pan.

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

  3. 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, 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.

  4. Then with the mixer on low speed, carefully beat in the flour mixture followed by the grated carrots. Be careful not to over mix.

  5. 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.

  6. Allow to cool fully in the pan before frosting.

Frosting

  1. 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.

  2. 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.

  3. Frost the cooled cake, then decorate with chopped walnuts if desired.

Nutrition Facts
Carrot Cake Recipe
Amount Per Serving
Calories 224 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 48mg16%
Sodium 261mg11%
Potassium 172mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 2890IU58%
Vitamin C 0.9mg1%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.