Ingredients
Cake
- 2 cups all-purpose flour 250 g, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 4 large eggs room temperature
- 1 cup packed light brown sugar 200 g
- 1/2 cup granulated sugar 100 g
- 2/3 cup neutral oil 160 ml
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots 300 g, lightly packed; freshly grated
Cream cheese frosting
- 8 ounces full-fat block cream cheese 226 g, softened
- 4 tablespoons unsalted butter 56 g, softened
- 1 1/2 cups powdered sugar 180 g, sifted
- 1 teaspoon vanilla extract
Equipment
- 1 9 x 13-inch baking pan
- 1 Box grater
- 1 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Electric mixer
- 1 Cooling rack
Instructions
- Heat oven to 350°F (175°C). Grease a 9 x 13-inch pan. Scrub, peel and finely grate the carrots. Set the pan on a level oven rack near the center.
- Whisk flour, baking powder, baking soda, cinnamon and salt in a bowl until evenly combined.
- In a large bowl, whisk eggs, brown sugar, granulated sugar, oil and vanilla until smooth. Fold in the dry ingredients just until no dry flour remains, then fold in the grated carrots. Avoid prolonged stirring.
- Spread evenly in the pan. Bake 35–40 minutes, or until the center is set, springs back lightly and a tester comes out without wet batter. If needed, continue in short intervals. Cool completely in the pan on a rack, about 90 minutes.
- Beat softened cream cheese and butter until smooth. Beat in powdered sugar gradually, then vanilla, stopping when creamy. Spread over the completely cooled cake.
- Refrigerate the frosted cake, covered without pressing on the icing. Cut into 16 squares. Keep refrigerated at 40°F (4°C) or below, refrigerate within 2 hours of serving, and use within 3–4 days.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 4.3gFat: 18.7gFiber: 1.1g
Video
Notes
Nutrition is an estimate for one-sixteenth of the frosted cake using standard ingredient composition; brands and portion sizes vary. Contains wheat, eggs and milk. No nuts, raisins or pineapple are included. Instructional video: Preppy Kitchen, “BEST Carrot Cake Recipe,” published March 14, 2024. John Kanell demonstrates grated-carrot batter and cream cheese frosting. His cake is a layered version with pecans and different ingredient proportions; this recipe is a single 9 x 13-inch cake without nuts and with a thinner frosting layer.