A classic carrot sheet cake, made with oil (no butter needed) so it’s super moist and stays that way for days. Topped with a classic cream cheese icing.
I love a sheet cake. They are so simple to make, frost, cut and store. And when sheet cake meets carrot cake, it is a deliciously wonderful thing.
This carrot cake recipe is my favourite. It’s my Mom’s and the one I grew up eating. It’s made with vegetable oil (no butter needed), so it’s super moist and stays that way for days. It’s a classic combination of carrot and walnuts, though you could sub pecans or even omit the nuts completely, if you like. No raisins, coconut or pineapple in this cake, either. Simple. Classic. Comfort Food.
And of course, no carrot cake would be complete without a cream cheese icing. That said, if cream cheese isn’t handy, you can opt for a simple buttercream, maybe flavoured with cinnamon, lemon or orange.
Ingredients and Substitutions
Carrots – You will need about 4 medium carrots to make the 3 cups of grated carrot.
Vegetable Oil – I tend to prefer vegetable oil in baking, over other oils, But if you prefer you could substitute a similar neutral-tasting oil such as canola or sunflower.
White Sugar – I know it’s always tempting to reduce the sugar in baking, but sugar brings more to the table than sweetness. Sugar contributes to texture, shelf-life and browning, so reduce sugar at your own risk.
Flour – use regular all-purpose flour here and be sure to measure the flour using the stir, spoon and level method.
Walnuts – I love walnuts in carrot cake, personally, but you can use pecans if you prefer. You can also omit nuts altogether, if you like.
Cream Cheese – I recommend full-fat cream cheese. Be sure to take it out of the refrigerator plenty early, as it takes a surprisingly long time for cream cheese to come to room temperature.
Recipe Tips
This carrot cake recipe makes a standard 9×13-inch sheet cake. The cream cheese frosting will cover the top of the cake. If you’d like a smaller cake, you can halve the recipe and make in an 8×8-inch pan. For a layer cake, divide the batter between two 8×8-inch or 9-inch round cake pans and double the frosting recipe if you want to frost a layer cake.
FAQ
- Can I make a layer cake with this batter? Sure. Simply bake in two 8-inch round pans for about 25-35 minutes. The icing should be enough for a naked-type cake. You may need more than double for a thick frosting over the entire cake.
- Can I add raisins, pineapple or coconut? Yes you can, but be mindful of how much of these things you are adding to the mix, so as to not weigh down the cake too much. Honestly, if you want that type of carrot cake, you might be better to seek out a recipe that includes those things already.
Making Ahead, Storing and Freezing
This cake is even better on the 2nd day, so don’t hesitate to make ahead.
Carrot cake once iced with the cream cheese frosting should be refrigerated. If you enjoy your cake at room temperature, simply cut a piece and let it stand for a bit at room temperature before eating.
This cake will freeze well either before or after icing. Wrap tightly and use within 1-2 months, for best flavour. Due to the icing, thaw your cake in the refrigerator.
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Get the Recipe: Classic Carrot Sheet Cake with Cream Cheese Icing
Ingredients
Cake:
- 2 cups white granulated sugar
- 1 cup vegetable oil, or other neutral tasting oil
- 3 cups carrots, grated
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch salt
- 1 cup finely chopped walnuts, or pecans or omit, if you prefer
Cream Cheese Icing:
- 8 oz cream cheese, at room temperature
- 1/4 cup butter, at room temperature (add a pinch of salt if using unsalted butter)
- 2 teaspoon vanilla extract
- 3 cups icing/confectioners' sugar
Instructions
- Preheat oven to 350F. (regular bake setting/not fan assisted). Grease a 9x13-inch baking pan and set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the white sugar and oil for about 1 minute. Add the grated carrots and eggs and mix to combine. Add the rest of the ingredients and mix until well combined.
- Pour batter into the prepared pan and level batter.
- Bake cake in preheated 350F oven for 40-45 minutes or until evenly golden on top and the cakes is pulling away from the sides of the pan. Note that darker pans will cook more quickly, so check your cake a bit earlier if your pan is dark.
- Remove from oven and cool completely in the can before icing. Don't rush it. Any bit of warmth in the cake will cause your icing to melt.
- When ready to frost the cake, beat together the room temperature cream cheese, butter and vanilla until creamy. Add the icing sugar and mix on low until combined, then increase speed and beat for a minute until light and fluffy. Spread onto cooled cake. *Cover tightly and refrigerate cake at this point, due to the cream cheese icing.
Notes
More Carrot Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Easy and straight forward instructions which resulted in a delicious and moist cake that earned me praises!!! Adult son said it was the best carrot cake he has ever had! Thank you so much! An absolute keeper recipe.
So glad to hear, Joanne! Thanks so much :)
Can I half the recipe and bake it in an 8×8 pan?
Hi Sarah and yes, absolutely you can. The baking time will slightly less, probably in the 30-40 minute range, but watch closely and test often :) Enjoy!
Hi Jennifer,
Sounds great.How much pineapple would you suggest?
Thanks
Nancy
Hi Nancy, I’d think somewhere 1/2-3/4 cups, drained and chopped. Enjoy!
I cant wait to try this recipe! Would I be able to make it in my 9 in. round pan and do you happen to know the measurements of the sugar&flour in grams?
Hi Sasha, If you half the recipe, you could make it in your 9″ round pan. You can half the ingredients and run the amount through a converter to get the grams.
Thanks!!
Sorry, forgot to rate it in the middle of all the praise :) Top-notch recipe!
Thanks :)
Turkish person living in Spain here; this was my first attempt at carrot cake and it was fantastic! The cake part was beautiful, just the right amount of sweetness; I reduced the amount of powdered sugar in the frosting and could do with even less maybe, but it wasn’t overpowering the cake at all. Thanks Jennifer!
So glad you enjoyed it, Selay! Thanks so much :)
This cake was AMAZING. I omitted the nuts for a smoother cake and batter and it was a HUGE hit. The icing is really heavy on the cream cheese taste, which was still very good and you should keep the ratio if you like a heavy cream cheese taste. I might reduce the amount of cream cheese to butter ratio next time but still, 5 stars.
So glad you enjoyed it! Thanks so much :)
You can’t go wrong with a classic, like carrot cake! I see a weekend baking project in my future real soon ;) Looks delicious, Jennifer!
Thanks so much, Dawn :)
I LOVE carrot cake too! Your recipes sounds and looks terrific. Pinning :)
Thanks Tricia. It definitely hit the spot :)
Carrot cake is my all time favourite dessert! I probably say that about a lot of desserts, but I mean it when it comes to carrot cake. I’ve requested it for my birthday cake since I was a young adult, and I reluctantly share it with people! This one looks like a true classic with the cream cheese frosting. Hope you are doing well Jennifer. Stay safe.
I’m the same. There is just something about it that always satisfies :) Thanks!
I love what you have done here, Jennifer. Excited to make your version of a classic carrot cake!
Thanks Milena! This is my Mom’s recipe that I grew up eating. Just as satisfying now as then :)
One of our all time favorite cakes Jennifer! Perfect for Easter. Can’t wait to give your recipe a try!
Thanks Mary Ann :) At this point, I don’t know what Easter is going to look like here. But I know I can still have the carrot cake at least!