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.
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