Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Easy Carrot Cake With Cream Cheese Frosting 5.0 (1) 1 Review This sheet cake is a cinch to make—and has all the delicious flavors you know and love. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 2, 2024 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr Servings: 12 This easy carrot cake suits any occasion, whether it be a party, potluck, bake sale, or simply an after-school snack. What makes it so easy and appealing is it's baked in a single layer in a 9x13-inch glass pan, so you get 12 moist, tender servings. There are no layers to assemble and frost, just one large cake to enjoy. Whether you call it a snacking cake or a sheet cake, it's a crowd-pleasing dessert that's sure to go fast, especially when you top it with our Cream Cheese Frosting. Gingerbread Snacking Cake Frost and serve this carrot cake from the baking dish. If you prefer to serve it on a platter, line the dish with parchment paper after brushing with oil; turn out the cake before frosting. Ingredients ½ cup vegetable oil, plus more for baking dish 2 cups all-purpose flour, (spooned and leveled) 2 teaspoons baking soda 2 teaspoons baking powder 1 ½ teaspoons ground cinnamon 1 teaspoon salt ⅛ teaspoon ground cloves Pinch of ground nutmeg 1 ½ cups sugar ¾ cup low-fat plain yogurt 3 large eggs 3 cups loosely packed finely grated carrots (3 to 4 medium) Cream Cheese Frosting for Carrot Cake Directions Preheat oven and prep baking dish: Preheat oven to 350°F. Brush a 9-by-13-inch glass baking dish with oil; set aside. Combine dry ingredients in food processor: In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt: Add sugar and yogurt; process until combined. Add oil, then eggs: With processor running, add oil and then eggs, one at a time, processing until combined. Stir in carrots: Transfer to a large bowl; stir in carrots. Transfer batter to pan and bake: Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan. Make frosting and frost cake: Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares. Other Carrot Cake Recipes to Try: Carrot Cake Carrot Tea Cake With Cream Cheese Frosting Hummingbird Carrot Cake Carrot Cake With White Chocolate Frosting Carrot-Pecan Cake Originally appeared: Everyday Food, April 2005 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.