“I think that this recipe was AMAZING! It was really tasty. The carrot cake itself was very flavorful and had great spicing in it. My family all tasted it and loved it!” —Caroline, recipe tester, 11
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 13-by-9-inch metal baking pan with vegetable oil spray. Line bottom of baking pan with 13-by-9-inch piece of parchment paper.
In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
In large bowl, whisk oil, sugar, brown sugar, and eggs until fully combined, about 1 minute.
Add flour mixture to oil mixture and use rubber spatula to stir until just combined and no dry flour is visible. Add carrots to batter and stir until well combined.
Use rubber spatula to scrape batter into parchment-lined baking pan and smooth top (make sure to spread batter into corners to create even layer).
Place baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 40 minutes.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cake cool completely in pan, about 2 hours. (This is a good time to make the frosting!)
Remove cake from baking pan and discard parchment (click here to learn how to remove cake from baking pan). Use icing spatula to spread frosting evenly over top and sides of cooled cake (click here to learn how to frost a sheet cake). Cut cake into pieces and serve.
There are two ways to grate carrots: with a box grater or with a food processor. If using a box grater, make sure to use the large holes on the grater and stop grating when your fingers get close to the grater. You can also use the shredding disk of a food processor to quickly and easily grate the peeled and trimmed carrots for this recipe. Be sure to ask an adult for help when removing the sharp disk!