Description
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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Ingredients
For the Carrot Cake:
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2 cups all-purpose flour
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2 tsp baking powder
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1 ½ tsp baking soda
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½ tsp salt
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2 tsp ground cinnamon
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½ tsp ground nutmeg
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1 cup granulated sugar
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1 cup brown sugar (packed)
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1 cup vegetable oil (or neutral oil)
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4 large eggs
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2 tsp vanilla extract
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2 cups finely grated carrots (about 4 medium carrots)
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½ cup crushed pineapple (drained)
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½ cup chopped walnuts or pecans (optional)
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½ cup raisins (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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2 tsp vanilla extract
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3–3½ cups powdered sugar (adjust for desired sweetness and consistency)
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Pinch of salt
Optional Toppings:
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Chopped nuts
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Toasted coconut
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Extra grated carrot for garnish
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: American