Easy Moist One-Bowl Carrot Cake Sheet Cake Recipe for Perfect Results Every Time
A simple, moist, and flavorful carrot cake made in one bowl with minimal fuss, topped with a creamy tangy cream cheese frosting. Perfect for any occasion and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes plus 1 hour cooling
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 ½ cups (300 grams) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1 cup (240 ml) vegetable oil (neutral oil like canola or sunflower recommended)
- ½ cup (120 grams) plain Greek yogurt (can substitute dairy-free yogurt)
- 1 teaspoon vanilla extract
- 3 cups (about 300 grams) shredded carrots, fresh and finely shredded
- ½ cup (60 grams) chopped walnuts or pecans (optional)
- For the frosting:
- 8 ounces (225 grams) cream cheese, softened
- 4 tablespoons (55 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet cake pan or line with parchment paper.
- In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk lightly to combine.
- Add eggs, vegetable oil, Greek yogurt, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed until smooth and combined, about 2 minutes.
- Fold in shredded carrots and nuts (if using) gently with a spatula until evenly distributed. Do not overmix.
- Pour batter into prepared pan and spread evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if edges brown too quickly.
- Cool cake completely on a wire rack, about 1 hour, before frosting.
- To make frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar, then vanilla extract and optional lemon zest. Beat until smooth and spreadable.
- Frost the cooled cake evenly with the cream cheese frosting. Optionally, sprinkle with extra chopped nuts or cinnamon.
- Slice into squares and serve.
Notes
[‘Use room temperature eggs and cream cheese for better mixing.’, ‘Do not overmix after adding carrots to avoid tough cake.’, ‘Cool cake completely before frosting to prevent melting.’, ‘Rotate pan halfway through baking for even cooking.’, ‘Frozen shredded carrots can be used if fresh are unavailable (thawed and drained).’, ‘For less sweet frosting, reduce powdered sugar by ¼ cup or add lemon juice.’, ‘Can substitute nuts with sunflower seeds for nut-free version.’, ‘Gluten-free flour blend can be used 1:1 for gluten-free adaptation.’, ‘Vegan version: use flax eggs, dairy-free yogurt, and vegan cream cheese.’]
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: carrot cake, one-bowl cake, sheet cake, easy carrot cake, moist carrot cake, cream cheese frosting, simple dessert, baking