Easy Carrot Sheet Cake

This simple classic carrot sheet cake recipe makes an 8×8 inch moist and spiced cake. Frost it with Cream Cheese Frosting and you’ve got a divine dessert. Excellent for casual family get together’s or formal dinners alike. The recipe can easily be doubled for a 9×13 inch cake.

Another cake recipe and this week its secret ingredient is carrots! Although it’s not so secret…Does carrot cake count towards your veggie servings in a day? If so I have been eating more veggies this week.

This is by far the best Carrot Cake recipe I have ever tasted. Even though the main ingredient is carrots, you can’t even taste them! This cake recipe is moist and spiced with a bit of cinnamon. Super delicious with my homemade Cream Cheese Frosting. Because it is a sheet cake there is no cake assembly or fancy decorating needed. It is quite simply delicious.

Carrot Sheet Cake Ingredients

• cooking oil
• granulated sugar
• eggs
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• ground cinnamon
• 2 cups shredded carrots

Carrot Sheet Cake Recipe from Scratch

Start with measuring out 1 cup of cooking oil, I have used both canola and olive oil. Beat this into 1 cup of granulated sugar. Add in 3 eggs beating well after each addition, as well as 1 teaspoon of vanilla extract.

Sift together 1 and 1/3 cups of all-purpose flour, 1/2 teaspoon salt, and 1 and 1/2 teaspoons each of baking powder, baking soda, and ground cinnamon. The cinnamon adds a nice spice to it. Now add this to your wet mixture and stir.

Last but not least stir in 2 cups of freshly grated carrots. If you’re like me and don’t like eating chunks of carrots in your cake then finely grating them prevents this as well as distributes a nice orange hue throughout the cake.

How do you shred carrots?

You can use any device that is used for shredding vegetables. A simple box grater or even a vegetable peeler will work, however, you have to put more manpower into it and be very careful you don’t shred your fingers. Rotary vegetable shredders are perfect for shredding vegetables because there is no chance of you touching the blade while operating and it is a lot easier and faster. You could also use professional shredders that do the work for you which makes it fast and easy.

Pour the batter into a greased 8×8″ baking pan and bake in 350 F oven until a toothpick inserted in the center comes out clean, about 40-50 minutes.

Let cool completely before frosting with Cream Cheese Frosting. After frosting, you should let it set in the fridge for a couple of hours before slicing it into its alluring delicate orange interior.

Hope you enjoy this super moist cake with sweet cream cheese frosting for a divine treat 🙂

Tidbits

• if you are a fan of nuts, you can add walnuts to the batter, on top of the cake after frosting, or both.
• you can double this recipe to make a 9×13 inch cake, just be sure to double the frosting too
• if you want to take the cake directly out of the pan cut and place a piece of parchment paper to fit on the bottom of the pan, just be sure to grease the sides of the pan to make for easy removal. Let the cake cool for 20 minutes inside the pan before removing it to a wire rack to finish cooling.

Did you make this recipe?

Tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor

Don’t forget to check out my cream cheese frosting recipe.

Now you have a great dessert to eat but what about dinner? Looking for new and easy dinners to make for your family everyone will love? Look no further because I have created a free pdf that gives you “20 easy dinner ideas” plus 5 complete recipes. This offer is exclusively for my email subscribers so please sign up today to receive your free pdf!

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Originally published April 17th, 2018. Updated: June 9th, 2020, and May 24th, 2022.SaveSave

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