When I made this gigantic cake (and finished photographing it), I sent out a text to some friends asking who was in the mood for some carrot cake. Responses flooded in quickly so my daughter and I plated up the cake and then went and delivered them. The reviews came in with overwhelming satisfaction– “The best carrot cake I’ve ever had!” “THE best tasting carrot cake EVER.”
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon all spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups carrots, finely grated
For the Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 – 3 cups powdered sugar
- 2 teaspoons vanilla
Directions
For the Cake:
-
Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.
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In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.
For the Frosting:
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Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.
Beautiful recipe! Doesn’t call for butter and makes a whole tray.
Why does the Center of my carrot cake always fall
Hi George! Please check out our article How to Prevent Cakes and Loaves from Sinking for some tips! Hope that helps!
Best carrot cake ever, I’m obsessed!! I can’t stop making this, it’s now my favorite cake!!
I’m so happy to hear this, Anna!
I’m from Philippines. I started to make this carrot cake recipe and sell this then booooom!!! Best seller! Thank you so much Tessa!
So glad you love this carrot cake recipe!
I have made this cake 3 times and all 3 times it’s flat and it spreads like a cookie that doesn’t have enough flour. I followed the instructions step by step each time and am not sure what I am doing wrong! Please help!
The batter is amazing…won’t be able to taste the cake as it is for a neighbors birthday. Is it ok to make it 2 days ahead and freeze the cake, take it out the day you need it and frost it then? I learned this trick from my daughter in law that worked in a bakery. Just not sure it will work on carrot cake! Really easy to make though! I did add some walnuts! I will update with my neighbors review of the cake as she is a carrot cake expert! Thank you
How long do I bake this recipe in a 9×13 pan?
I made this great recipe a year ago for a function with lots of people. Everyone loved it. I made double the recipe with half of it sprinkled with slivered almonds. There was some left over so I froze it. We have just eaten the leftover frozen amount and I have to say it tasted virtually as good as it did on day 1. I am about to make another double lot for the same function this year …many thanks for a great (and long lasting) recipe!
Great, simple recipe. I added pecans, raisins, and grated apple to mine. Instead of serving single layer sheet cake, I cut circles and made 2-layer mini carrot cakes. They were perfect. The leftovers I plan to freeze to make into cake balls later in the month. I will post pics on IG.
How should the cake be stored? I need to make it 1 day in advance. I typically freeze my cakes, and then let them come to room temp before serving. Is that what you’d recommend for this? Thanks!
This cake was so good! Easy to make and beautifully moist. My go to carrot cake recipe now. Followed the recipe to a tee and it worked perfectly. Thank you!
I want to make this carrot cake, it seems pretty easy. How high is that large sheet cake pan ? And, how much if this can I make in advance ? Thanks in advance for your help ! Stella
How do I make this to on a 9×13 sheet pan?
I would like to add 1 cup of chopped walnuts when I make this. Do you think I would need to cut back other ingredients so it won’t be too much volume for the pan? Does the batter typically fill about 2/3 ‘s of the depth?
I don’t want an overflowing mess 🙂
Thank you!
Can I use cake flour?
Hi what flour do you use in this recipe.
I’m in the Uk
I haven,t made a carrot cake in many years. I made this sheet cake and used a 1/2 cup applesauce ( unsweetened) and 1/2 cup oil as the only changes. It was incredibly moist, rich and tasty. I took it to an event yesterday and every piece was gone. I will definitely make more of this cake .!!
What a hot thing. I’ll try your recipe today !!!!
Hi Melanie,
Thank you very much for sharing your recipe of the creamy cheese carrot sheet cake with me the women I cook and bake for love it there’s never any left over also very easy to make. It’ll be on my menu for tommorow’s dessert yummy.
I recently in a restaurant in benidorm had a carrot cake with cream for my dessert when it came it was hot the the topping of the cake had melted and so had the squirty cream I ate some of it but didn’t like it much I didn’t think you could reheat this type of cake later I wasn’t very well
Got a kick out if Patti’s comment about how much cream to use in the frosting!! Oh my…
yummy… good…
I made this yesterday for a special occasion and it turned out great! Thank you! Everyone wanted seconds! I did use 1/2 cup oil and 1/2 cup applesauce in the recipe as another person had suggested.
Hi Melanie. Planning to make this cake for memorial day but confused about the quantity of grated carrots. Is the measurement supposed to be 2 cups of grated carrot or 2 cups of carrots,grated? That’s two different measurements!
Hi melanie,i’m about to make this recipe of yours and was wondering if i can use whole wheat flour & brown sugar instead? Will it alter the taste of the cake? Thank you!
Baked cake in deeper casserole dish, took longer but came out fantastic. Added some brandy soaked raisins
I made this for the first time a few weeks ago for a coworker’s birthday…….it was a huge hit. The office was still talking about the cake a day later. Making it again today so my family can enjoy it too! Thanks for the recipe!!
information very good… good job
Great recipe, very food taste, easy to make, indeed very moist ! Thanks from Holland!
Also, how much cream did you use in the frosting? It isn’t listed in the ingredient list. I’ll start with a tablespoon and increment up from there as needed if I don’t hear back from you in time.
I’m trying this recipe today! My question for you though is what font do you use for your titles and “about Melanie?” I love it!
Thanks! It’s called Steelheart: https://creativemarket.com/artimasa/242819-Steelheart
Also, I don’t know if you’re familiar with Fount? https://fount.artequalswork.com/
It’s a browser app that allows you to identify any font online 🙂
Wondering how this freezes? Thanks in advance.
Can All Spice be replaced with something else?
I’d appreciate your reply!
I would like to make tis cake tomorrow but just wondering whether can replace the baking soda with baking powder. I really don’t like the smell of baking soda .
Gladys, Baking powder and baking soda are not interchangeable. Tessa has a great post about the difference/importance of both.
I made this cake for Easter as a two layer cake. Other than adjusting the baking time I made it exactly as written. I was a little hesitant, since I like to add spice to my baked goods- but it was EXCELLENT! My husband, who isn’t so liberal with compliments for my baking (not that it isn’t good) told me it was the best cake I’ve ever made. No kidding- it was delicious. I’m going to make it again for his birthday. Thank you for a great, simple but delicious recipe!
Hello! I recently tried this recipe for a family dinner. It was a HUGE success! I saw your bit about always including nutritional information, and SO appreciate how rare and helpful this is on a recipe! I wondered if you have nutritional information for this particular recipe? I’m having trouble finding any. Thank you!! And fabulous recipe!
I did this cake yesterday and followed every step but it came out a little dry. How can i add more moister to it?
Recipe call for 13by18 inch pan which is twice size of 13by9 inch pan will not bake correctly.
I prefer to use less oil in my carrot cake. I cut the oil in half, and add 1/2 cup applesauce. I like to use chunky applesauce for a little crunch and additional flavor.
Great way to cut down on the fat and calories! I’ll have to try that.
I tried making this carrot cake but it took longer to bake cause the center didn’t cook and it sunk in the middle. Its an easy recipe so dont understand what went wrong. I used a glass 13×9 pan. I will try one more time.
Cathy, This is a sheet cake so it is supposed to be cooked in a 13×18 inch (or dimensions close to that) sheet pan. You can definitely cook it in a 9×13 or even two round pans but it will take longer to bake as you have already experienced.
I want to try making this cake on a 9×13 sheet pan. What is the temp. and duration of baking?
Thanks!
How long do I bake this recipe in a 9×13 pan?
I’ll
Hi Melanie! Just want to ask if what oil did you use? And can I replace it with butter?
I used vegetable oil but canola oil works too. I haven’t tried replacing it with butter. I’m sure it would be good, just melt it.
I am very interested with this recipe I will be making it tomorrow..thanks fpr sharing