The absolute best moist and fluffy homemade single layer carrot cake with silky cream cheese frosting. A crowd pleasing dessert, perfect for any Spring occasion!
Preheat oven to 350°F. Light grease a 9x13-inch cake pan, using baking spray. Line your pan with parchment paper, leaving overhang on the two long sides. Set aside.
Finely shred carrots, using a hand grater or small food processor.
In a large bowl or stand mixer, combine vegetable oil, carrots and both sugars. Mix in vanilla and one egg at a time. Scrape bowl as needed. Add salt, spices, baking powder and baking soda. Lastly mix in all purpose flour in small batches. Mix until just combined and no streaks remain.
Transfer batter to prepared baking pan. Use a small offset spatula to level off the top.
Bake at 350°F for 35-40 minutes or until a toothpick inserted comes out clean and the center springs back when gently touched. Cool in pan until easy to handle, at least several hours. Then, using the parchment paper overhang, gently remove cake from pan and allow to cool on a wire rack completely. When fully cool, carefully remove the parchment paper. Transfer cake to desired serving tray.
Prepare frosting. In a large bowl or stand mixer, beat together softened cream cheese. Mix in softened butter, beating until light and fluffy. Add in vanilla, followed by 1/2 cup of powdered sugar at a time. Beat until fully combined and desired consistency is reached. Frost cake as desired.
Enjoy immediately. Store cake in an airtight container for up to several days. Cake may be stored at room temperature or chilled and brought to room temperature prior to eating.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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