Carrot Cake with Cream Cheese Frosting

Prep Time:
30 mins
Total Time:
1 hrs

This easy carrot cake suits any occasion—and any time of day, for that matter. The classic carrot cake batter is made with oil, not butter. But what makes our recipe really different is that the batter is baked in a single layer in a 9 x 13 pan, so you get 12 moist, tender servings. Each slice is sure to go fast—especially when you finish it with our Cream Cheese Frosting.


  • 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

  • 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


  1. Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.

  2. With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.

  3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.

  4. Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.

    Carrot Cake with Cream Cheese Frosting

Cook's Notes

Frost and serve cake from the baking dish. If you prefer to serve it on a platter, line the dish with waxed paper after brushing with oil; turn out the cake before frosting.

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