American · Desserts

Carrot cake with cream cheese frosting

Name: Carrot cake with cream cheese frosting
Prep time: 30 min
Cook time: 38 min
Total time: 2 h 23 min
Yield: 15 squares
Cuisine: American
Ingredients: 2 cups (240 grams) all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 teaspoon fine sea salt; 3/4 cup (150 grams) granulated sugar; 3/4 cup (150 grams) packed light brown sugar; 3 large eggs; 1 cup (200 grams) neutral oil; 2 teaspoons vanilla extract, divided; 3 cups (300 grams) finely grated carrots; 3/4 cup (85 grams) toasted chopped walnuts, divided; 8 ounces (226 grams) full-fat block cream cheese, softened; 1/2 cup (113 grams) unsalted butter, softened; 2 1/2 cups (300 grams) confectioners' sugar; Pinch of fine sea salt, for frosting

A moist warmly spiced carrot sheet cake with toasted walnuts and tangy cream cheese frosting.

About 2 hr 25 minTotal

About 1 hr 10 minActive

$$Cost

ModerateDifficulty

Makes 15 squares

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 15 squares

2 cups (240 grams) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
3/4 cup (150 grams) granulated sugar
3/4 cup (150 grams) packed light brown sugar
3 large eggs
1 cup (200 grams) neutral oil
2 teaspoons vanilla extract, divided
3 cups (300 grams) finely grated carrots
3/4 cup (85 grams) toasted chopped walnuts, divided
8 ounces (226 grams) full-fat block cream cheese, softened
1/2 cup (113 grams) unsalted butter, softened
2 1/2 cups (300 grams) confectioners' sugar
Pinch of fine sea salt, for frosting

Instructions

Heat oven to 350°F. Grease a and line with a parchment sling. Whisk flour, baking soda, cinnamon, ginger, nutmeg, and 1 teaspoon salt. In another bowl whisk both sugars, eggs, oil, and 1 teaspoon vanilla until smooth.
Fold dry into wet just until nearly combined, then fold in carrots and 1/2 cup walnuts. Spread evenly and bake 32 to 40 minutes until the center springs back and a tester shows moist crumbs. Cool completely in the pan.
Beat cream cheese and butter only until smooth. On low, mix in confectioners' sugar, remaining 1 teaspoon vanilla, and the pinch of salt; overbeating warms and loosens cream cheese frosting. Chill 15 minutes if too soft to hold a swoop.
Lift cool cake from the pan, spread frosting over the top, and scatter remaining 1/4 cup walnuts. Chill 20 minutes for neat squares or serve at room temperature for the softest crumb. Refrigerate covered because of the frosting; bring portions toward room temperature before eating.

United StatesAmerican baking and dessert traditions

From the table

About this recipe

Carrot-sweetened puddings and cakes have older European roots, while the oil-moistened spiced carrot cake with cream cheese frosting became a particularly familiar American dessert in the twentieth century.

Carrot cake has older European pudding and cake antecedents, but the oil-moistened spiced cake with cream cheese frosting is a familiar modern American form. Finely grated carrots disappear into the crumb while adding moisture and gentle sweetness. This sheet-pan version keeps every desired flavor but avoids the extra frosting, leveling, and structural risk of a tall layer cake. This Kwilt version follows the reviewed household adaptation: Translate the strongest 1,959-review pattern into a sheet cake, retain walnuts and restrained spice, and simplify presentation without sacrificing the cream-cheese contrast people expect.

Sources

Dinner does not stop at the recipe