Carrot Sheet Cake Recipe

This Carrot Sheet Cake is moist, tender, and packed with warm spices, shredded carrots, and a rich cream cheese frosting. It’s a simple, delicious dessert perfect for any occasion, from casual get-togethers to special celebrations. This easy-to-make sheet cake serves a crowd, making it ideal for potlucks, parties, or family dinners.

Why You’ll Love This Carrot Sheet Cake Recipe

• Moist & Flavorful: Thanks to the shredded carrots and a blend of cinnamon and nutmeg, this cake is full of flavor and perfectly moist.
• Easy to Make: No complicated steps—just mix, bake, and frost! It’s a straightforward recipe that yields a crowd-pleasing dessert.
• Perfect for Gatherings: Made in a sheet pan, this cake serves a large group and can be cut into generous squares.
• Cream Cheese Frosting: The tangy cream cheese frosting complements the sweetness of the cake perfectly.

Key Ingredients for Carrot Sheet Cake

1. Carrots

• Freshly grated carrots add natural sweetness and moisture to the cake. Use finely shredded carrots for the best texture.

2. Spices

• Ground cinnamon and nutmeg give the cake a warm, aromatic flavor that pairs beautifully with the sweetness of the carrots.

3. Brown Sugar

• Brown sugar adds depth and moisture, enhancing the flavor of the cake.

4. Oil

• Vegetable or canola oil keeps the cake moist and tender without overpowering the flavor.

5. Cream Cheese

• For the frosting, cream cheese provides a tangy, creamy base that balances the sweetness of the cake.

How to Make Carrot Sheet Cake

This easy carrot sheet cake comes together quickly and results in a moist, flavorful dessert that everyone will love. Here’s how to make it:

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.

Step 3: Mix the Wet Ingredients

• In a separate bowl, whisk together 1 cup vegetable oil, 1 cup granulated sugar, 1/2 cup brown sugar, 4 large eggs, and 1 teaspoon vanilla extract until smooth and combined.

Step 4: Combine Wet & Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in 2 cups of finely grated carrots.

Step 5: Bake the Cake

• Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for 25-30 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 large bowl, beat together 8 ounces of softened cream cheese, 1/2 cup softened butter, 3-4 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.

Step 7: Frost the Cake

• Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with chopped walnuts, shredded coconut, or a dusting of cinnamon if desired.

Tips for Making the Best Carrot Sheet Cake

1. Use Fresh Carrots

• Freshly grated carrots are essential for a moist and flavorful cake. Avoid using pre-shredded carrots, which tend to be drier and less flavorful.

2. Don’t Overmix the Batter

• Stir the wet and dry ingredients together until just combined to avoid a dense, tough cake. Overmixing can result in a less tender texture.

3. Let the Cake Cool Completely

• Ensure the cake is fully cooled before frosting, as warm cake can cause the cream cheese frosting to melt and become runny.

4. Make It Ahead

• Carrot cake tastes even better the next day! You can bake the cake a day in advance and frost it before serving for a more flavorful result.

Recipe Variations

1. Carrot Cake with Pineapple

• Add 1/2 cup of crushed pineapple to the batter for extra moisture and a hint of tropical sweetness.

2. Nutty Carrot Cake

• Stir in 1/2 cup of chopped walnuts or pecans to the batter for added crunch and texture.

3. Spiced Carrot Cake

• Enhance the flavor by adding 1/4 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the batter.

4. Coconut Carrot Cake

• Add 1/2 cup of shredded coconut to the batter or sprinkle it on top of the frosting for a sweet, tropical twist.

5. Gluten-Free Carrot Cake

• Use a gluten-free flour blend in place of the all-purpose flour to make this cake gluten-free.

FAQs: Carrot Sheet Cake

1. Can I Make This Cake Ahead of Time?

• Yes! You can bake the cake a day or two ahead and store it in the refrigerator. Frost the cake before serving for the freshest presentation.

2. How Do I Store Leftover Carrot Cake?

• Store leftover cake covered in the refrigerator for up to 5 days. The cream cheese frosting should be kept chilled.

3. Can I Freeze Carrot Cake?

• Yes, carrot cake freezes well. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before frosting and serving.

4. What Can I Serve with Carrot Cake?

• Carrot cake is delicious on its own, but it pairs well with a cup of coffee or tea. For an extra indulgent dessert, serve it with a scoop of vanilla ice cream.