recipe

“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

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1½ hours, plus 2 hours cooling time
yield
  • Serves 18

hey curious cook—

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Prepare Ingredients

Vegetable oil spray
2½ cups (12½ ounces)
all-­purpose flour
1¼ teaspoons
ground cinnamon
1¼ teaspoons
baking powder
1 teaspoon
baking soda
½ teaspoon
salt
½ teaspoon
ground nutmeg
1½ cups
vegetable oil
1½ cups (10½ ounces)
sugar
½ cup packed (3½ ounces)
light brown sugar
4
large eggs
1 pound
carrots, peeled and grated (see Food for Thought below for two ways to grate carrots)

Gather Baking Equipment

13-­by-­9-­inch metal baking pan
2
bowls (1 medium, 1 large)
Whisk
Rubber spatula
Toothpick
Oven mitts
Cooling rack
Serving platter or cutting board
Icing spatula
Chef’s knife
1
 
Vegetable oil spray

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.

 
2
 
2½ cups (12½ ounces)
all-­purpose flour
1¼ teaspoons
ground cinnamon
1¼ teaspoons
baking powder
1 teaspoon
baking soda
½ teaspoon
salt
½ teaspoon
ground nutmeg

In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.

 
3
 
1½ cups
vegetable oil
1½ cups (10½ ounces)
sugar
½ cup packed (3½ ounces)
light brown sugar
4
large eggs

In large bowl, whisk oil, sugar, brown sugar, and eggs until fully combined, about 1 minute.

 
4
 
1 pound
carrots, peeled and grated

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.

 
5
 

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).

 
6
 

Place baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 40 minutes.

 
7
 

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!)

 
8
 

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.