Easy Carrot Sheet Cake With Cream Cheese Frosting

This easy carrot cake recipe suits any occasion, from party to potluck to bake sale. It also makes a great after-school snack. The combination of cinnamon, cloves, and nutmeg brings warm, spicy flavor, while the addition of low-fat yogurt keeps the cake incredibly moist and cuts down on the amount of oil needed. What makes this recipe so easy and appealing is that it's baked in a single layer in a 9x13-inch pan, so you get 12 tender, equal 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, this crowd-pleasing carrot cake is sure to go fast (especially when you top it with our quick cream cheese frosting!).

Equipment Needs (and Swaps) for Our Easy Carrot Cake

This recipe comes together quickly and requires only a few pieces of kitchen equipment, including:

9x13-inch baking pan: You can use a glass, ceramic, or metal baking pan for this recipe. Be sure to grease it well by brushing it with vegetable oil or melted butter or spritzing it with cooking spray before adding the batter. If you don't have a large enough pan, you can divide the batter between two 8-inch square pans or two 9-inch round pans instead to make two individual cakes.

Food processor: Using a food processor makes quick work of blending the dry ingredients and incorporating the sugar, yogurt, eggs, and oil. If you don't have one handy, you can still make this recipe: Simply whisk the dry ingredients in a large bowl, then whisk in the sugar and yogurt until well combined, followed by the eggs and oil.

Electric mixer: We like to use an electric mixer to whip up the smooth cream cheese frosting, but you can also whisk the topping together by hand. Just be sure to let your cream cheese and butter come to room temperature before mixing because this makes them easier to combine.

3 Signs Your Cake is Finished Baking

While sticking a toothpick (or a paring knife) into the center of a cake is a foolproof way to judge whether it's finished cooking, there are a few other cues you can use to check for doneness:

• The sides should be slightly pulling away from the edge of the pan
• The top of the cake should be lightly browned
• If you press gently on the surface, the cake should spring back toward you
  

Making Carrot Cake Ahead of Time

The unfrosted cake can be baked and frozen for up to 3 months. After letting it cool, wrap cake (or the baking dish, if you prefer to leave it in) well in plastic wrap, followed by a layer of foil. Defrost the cake in the refrigerator overnight before frosting and serving.