Mom’s Classic Carrot Cake

Mom's Carrot Cake

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Mom’s Classic Carrot Cake – this is an absolute classic, super easy and can be made as a sheet cake or a layer cake!


  • 4 large eggs, room temperature, slightly beaten
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups grated carrots (about a pound)
  • 1 cup chopped walnuts or other nuts, optional for cake and garnish
  • Frosting, recommended Mom’s Cream Cheese Frosting


Preheat oven to 375 degrees. Grease or spray a 10x15x1″ sheet pan or 2 8″ round cake pans.

In a large bowl, beat eggs, oil, and sugar until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt; add to egg mixture and beat well. Stir in carrots and nuts. Pour into prepared pans.

Bake about 35 minutes until the, when gently pressed springs back. If making in a sheet pan, carefully turn front to back at about 25 minutes. Check it early; ovens vary and this is a higher temperature. Cool on a wire rack.

Frost and decorate as desired.

Note on servings: this cake goes further made in a sheet pan; I generally cut three slices across and five down the length, which yields 15 generous pieces.

Keywords: Cake, Carrot Cake, Desserts, Family Recipe, Freezes Well, carrots, nuts & seeds, Walnuts

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