Carrot Cake Sheet Cake

Moist, fluffy, and packed with warm spices and sweet carrots, this Carrot Cake Sheet Cake is everything you love about classic carrot cake—made easier in sheet cake form. Topped with a dreamy cream cheese frosting and perfect for feeding a crowd, it’s a must-bake for birthdays, holidays, or any time you’re craving a cozy dessert that feels like home.

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Why You’ll Love This Recipe
Easy to Make – No layering or complicated steps, just bake and frost in one pan.
Ultra Moist – Carrots, oil, and crushed pineapple keep the cake soft and tender.
Full of Flavor – Cinnamon, nutmeg, and vanilla make every bite irresistible.
Feeds a Crowd – Ideal for potlucks, parties, and family gatherings.
Customizable – Add nuts, raisins, or shredded coconut to suit your taste.

Ingredients You’ll Need
For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 cup vegetable oil (or neutral oil)
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups finely grated carrots (about 4 medium carrots)
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 tsp vanilla extract
• 3–3½ cups powdered sugar (adjust for desired sweetness and consistency)
• Pinch of salt

Optional Toppings:

• Chopped nuts
• Toasted coconut
• Extra grated carrot for garnish

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Whisk and spatula
• Grater or food processor (for the carrots)
• Cooling rack

Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.

Step 4: Add Carrots and Mix-ins
Stir in the grated carrots and crushed pineapple.
If using, fold in chopped nuts and raisins for extra texture and flavor.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.

Step 6: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.

Step 7: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until creamy.
Add vanilla extract and a pinch of salt.
Gradually add powdered sugar, ½ cup at a time, until the frosting is smooth and spreadable.

Step 8: Frost the Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Decorate with chopped nuts, toasted coconut, or a sprinkle of grated carrot if desired.

Tips for the Best Carrot Cake Sheet Cake
Grate Carrots Finely – This ensures they blend smoothly into the cake and provide maximum moisture.
Drain the Pineapple – Too much liquid can make the cake soggy, so make sure it’s well-drained.
Don’t Overmix – Gently combine the batter to keep the cake soft and fluffy.
Cool Completely – Always wait for the cake to cool before frosting to prevent melting.
Customize – Add your favorite mix-ins like coconut, golden raisins, or even a pinch of cloves.

Serving Suggestions
Serve with a hot cup of coffee or chai for the ultimate cozy dessert.
Cut into small squares for bite-sized party treats.
Add a scoop of vanilla ice cream on the side for a decadent dessert.
Perfect for Easter, Thanksgiving, or anytime you’re feeling festive.

How to Store & Reheat
Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Room Temp: Can be kept at room temperature for 1–2 days if unfrosted or if your kitchen is cool.
Freeze: Wrap the unfrosted or frosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:
Enjoy chilled, or bring to room temperature before serving.
For a warm slice, microwave for 10–15 seconds.

Frequently Asked Questions

1. Can I make this cake ahead of time?
   Yes, bake the cake a day in advance and frost before serving. It actually tastes even better the next day.
2. Can I use applesauce instead of oil?
   You can replace up to half the oil with applesauce for a lighter version.
3. Is the frosting sweet?
   The cream cheese frosting is perfectly balanced—rich, creamy, and not overly sweet. You can adjust the sugar to your liking.
4. Can I make this gluten-free?
   Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
5. Can I make this into cupcakes?
   Absolutely! Fill cupcake liners ¾ full and bake at 350°F for 18–22 minutes.

Final Thoughts
This Carrot Cake Sheet Cake is everything you want in a dessert—moist, spiced, and perfectly sweet with a luscious cream cheese frosting to top it all off. Whether you’re baking for a special occasion or simply indulging in a comforting treat, this recipe is sure to impress.
Make it once, and it’ll become your go-to cake for years to come. Don’t forget to share your creation and tag us—we’d love to see your masterpiece.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 5g | Carbohydrates: 45g | Fat: 22g | Fiber: 2g | Sodium: 320mg

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