Carrot sheet cake is a delightful, moist, and spiced cake loaded with shredded carrots, warm spices, and topped with a luscious cream cheese frosting. This Carrot Sheet Cake Recipe is perfect for large gatherings, celebrations, or simply when you’re craving a comforting, sweet treat. The beauty of a sheet cake lies in its simplicity and ease of serving, making it ideal for potlucks, parties, or casual family dinners.
The combination of freshly grated carrots, cinnamon, and nutmeg gives this cake its signature flavor, while the cream cheese frosting adds the perfect creamy tang that complements the spiced cake beautifully.
Why You’ll Love This Carrot Sheet Cake Recipe
- Moist & Flavorful: The grated carrots keep the cake moist, while the blend of spices adds warmth and depth of flavor.
- Easy to Make: This recipe is straightforward and bakes in a single sheet pan, making it easier to frost and serve.
- Perfect for Crowds: Sheet cakes are ideal for feeding a large group, and they’re easier to transport and slice than traditional layer cakes.
- Delicious Cream Cheese Frosting: The cream cheese frosting is rich, creamy, and the perfect complement to the lightly spiced cake.
Key Ingredients for Carrot Sheet Cake
1. Carrots
- Freshly grated carrots are the star of this cake. They add moisture, texture, and a natural sweetness to the cake.
2. Flour
- All-purpose flour forms the base of the cake. It’s the perfect foundation for the moist, spiced carrot cake.
3. Sugar
- A combination of granulated sugar and brown sugar adds sweetness and a slight caramel flavor, which pairs wonderfully with the spices.
4. Eggs
- Eggs provide structure and richness to the cake, helping it rise and giving it a tender crumb.
5. Vegetable Oil
- Oil keeps the cake incredibly moist and tender. Unlike butter, oil helps the cake stay soft for days.
6. Spices
- Cinnamon, nutmeg, and ginger are classic spices in carrot cake, giving it a warm and aromatic flavor.
7. Cream Cheese Frosting
- Made with cream cheese, butter, powdered sugar, and vanilla, this frosting is tangy, creamy, and perfectly sweet.
How to Make Carrot Sheet Cake
This carrot sheet cake recipe is simple to follow, and the results are a moist, flavorful cake topped with a creamy, irresistible frosting. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk together 1 cup vegetable oil, 1 cup granulated sugar, 1 cup brown sugar, 4 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 3 cups grated carrots until evenly distributed throughout the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 6: Make the Cream Cheese Frosting
- In a medium bowl, beat together 8 oz softened cream cheese, 1/2 cup softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Step 7: Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Slice and serve!
Tips for Making the Best Carrot Sheet Cake
1. Use Freshly Grated Carrots
- Grate the carrots yourself for the best texture and moisture. Pre-shredded carrots are often too dry and tough for baking.
2. Don’t Overmix the Batter
- Overmixing can lead to a dense cake. Stir the batter just until the dry ingredients are combined with the wet ingredients.
3. Let the Cake Cool Completely
- Make sure the cake is completely cool before frosting, or the frosting will melt and become runny.
4. Customize with Add-Ins
- Feel free to fold in chopped walnuts, pecans, raisins, or even crushed pineapple for added texture and flavor.
5. Chill the Frosted Cake
- For easier slicing, refrigerate the frosted cake for 30 minutes before serving. This helps the frosting set.
Recipe Variations
1. Carrot Cake with Nuts and Raisins
- Add 1/2 cup chopped walnuts or pecans and 1/2 cup raisins to the batter for added texture and flavor.
2. Pineapple Carrot Cake
- Add 1/2 cup crushed pineapple to the batter for a tropical twist and extra moisture.
3. Spiced Carrot Cake
- Increase the amount of cinnamon and add a pinch of cloves or allspice for a more intense spiced flavor.
4. Gluten-Free Carrot Cake
- Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this cake.
FAQs: Carrot Sheet Cake
1. Can I Make This Cake Ahead of Time?
- Yes! Carrot cake can be made 1-2 days ahead of time. Store it in the refrigerator, tightly covered, to keep it fresh.
2. Can I Freeze Carrot Sheet Cake?
- Yes, you can freeze the cake (before frosting) for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting and serving.
3. How Should I Store the Cake?
- Store the frosted carrot cake in an airtight container in the refrigerator for up to 5 days.
4. Can I Make This Cake into Cupcakes?
- Yes, you can use this recipe to make cupcakes. Simply divide the batter into a muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
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