This is the Best Carrot Cake Recipe — a moist, lightly spiced cake finished with classic cream cheese frosting. A bit of coconut and chopped walnuts adds pleasant texture and crunch.
I don’t call things “the best” lightly. After many tries, this carrot sheet cake stands out: tender crumb, warm spices, and a smooth cream cheese frosting. It’s balanced in sweetness and spice, and each bite is satisfying.
Why this recipe works
- Moist texture: Techniques in the recipe keep the cake tender and moist.
- Cream cheese frosting: A classic pairing that’s rich but not overpowering.
- Balanced flavor: Cinnamon and nutmeg are present but not overly sweet, and walnuts add a savory counterpoint.
What you’ll need
This is a classic carrot cake made with common pantry ingredients. Exact amounts are in the recipe card below.
For the cake
- Eggs: Bring to room temperature for better volume.
- Vegetable oil: Neutral-flavored oil (avocado oil works well) keeps the cake moist.
- Sugar, flour, baking soda, baking powder
- Seasonings: Ground cinnamon, nutmeg, and salt.
- Freshly shredded carrots for moisture and texture.
- Walnuts: Toast for extra flavor.
For the frosting
- Unsalted butter
- Cream cheese
- Vanilla extract
- Lemon zest
- Powdered sugar
How to make carrot sheet cake
This sheet cake comes together quickly and actually improves if made a day ahead. Follow the recipe card below for precise measurements and step-by-step instructions.
- Prep: Preheat oven to 350°F. Grease a 15x10x1-inch pan with butter and dust with flour.
- Mix: Beat eggs, oil, and sugar until smooth.
- Dry ingredients: Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.
- Combine: Add dry ingredients to wet, mix until combined, then fold in shredded carrots and walnuts.
- Bake: Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
- Frosting: Beat butter and cream cheese until smooth, add vanilla and lemon zest, then beat in powdered sugar one cup at a time until fluffy.
- Finish: Cool cake completely before spreading frosting. Garnish with chopped walnuts and coconut shavings if desired.
Tips and tricks
- Cool completely: Let the cake cool fully before frosting to prevent the frosting from melting.
- Make ahead: Assemble a day in advance—flavors meld and the cake becomes more tender.
- Use freshly grated carrots: Pre-shredded carrots are drier; fresh-grated carrots keep the cake moist.
- Room-temperature eggs: They whip better and help the cake rise evenly.
- Use oil, not butter: Oil yields a moister crumb, especially for spiced cakes.
What to serve with carrot cake
Carrot cake pairs beautifully with coffee—hot or cold—or a simple glass of milk. It also works well on a brunch spread or at gatherings where a make-ahead dessert is helpful.
How to store and reheat leftovers
Store the frosted cake in the refrigerator in an airtight container or tightly wrapped. It keeps well for 5–7 days and often tastes best on day 2 or 3 after flavors have melded.
FAQs
Yes. Making the cake a day ahead develops deeper flavor and a more tender texture as the frosting melds with the cake.
Carrot cake highlights warm spices like cinnamon and nutmeg, balanced with the mild sweetness of carrots and a slight savory crunch from walnuts. Texture is moist and tender rather than dry.
More easy cake recipes
- Orange Cake
- Pineapple Cake
- Turtle Cheesecake
- Chocolate Eclair Cake
Carrot Sheet Cake
Ingredients
For the cake
- 4 large eggs, at room temperature
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups shredded carrots
- 2/3 cup chopped walnuts
For the frosting
- 1 stick (1/2 cup) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest (optional more to taste)
- 4 cups powdered sugar
- Finely chopped walnuts, for garnish
- Coconut shavings, for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Grease a 15x10x1-inch pan with butter and dust with flour. (An 18×13 pan can be used but the cake will be thinner.)
- In a mixer bowl, beat eggs, oil, and sugar until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- Add the dry mixture to the wet ingredients and beat until combined.
- Fold in shredded carrots and chopped walnuts by hand.
- Pour batter into the prepared pan, smooth the top, and tap the pan to release air bubbles.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the frosting.
- Beat butter and cream cheese until smooth, add vanilla, then lemon zest.
- Add powdered sugar one cup at a time and beat until the frosting is fluffy and smooth.
- Let the cake cool completely before frosting.
- Spread frosting over the cooled cake and sprinkle with chopped walnuts and coconut shavings if desired.
- Slice and serve. Store leftovers in the refrigerator.
Nutrition
Nutrition info is an estimate and provided as a courtesy. Values may vary with ingredients and portion sizes.