Carrot Sheet Cake

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Baking a carrot sheet cake warms the kitchen and brings people together. The aroma of cinnamon and baked carrots signals something comforting. Whether you’re prepping for a potluck or just craving a classic dessert, this recipe delivers a cake that’s moist, flavorful, and easy to slice for a crowd. Here, you’ll get detailed instructions, helpful baking tips, serving suggestions, and storage options—all outlined to help you bake the best carrot sheet cake at home.

Why Carrot Sheet Cake Makes a Perfect Choice

Carrot sheet cake strikes the ideal balance between sweet and spiced. It’s sturdy, travels well, and doesn’t demand tricky techniques such as cake layering. Baked in a single 9×13-inch pan, this sheet cake is a practical choice when you need something that feeds a crowd without fuss.

• Classic Flavors: It highlights the natural sweetness of carrots, the warmth of cinnamon, and the soft tang of cream cheese frosting.
• Reliable Texture: Grated carrots melt into the batter as it bakes, keeping the cake tender but not dense.
• Easy to Customize: You can mix in nuts, raisins, or even crushed pineapple for extra depth.

Think of carrot sheet cake as the approachable sibling of fancier layer cakes—never flashy but always welcome.

Ingredients

Selecting the right ingredients is essential. Here’s a breakdown of what goes into carrot sheet cake and why each item matters.

For the frosting:

• Brick-style full-fat cream cheese
• Unsalted butter
• Powdered sugar
• Vanilla extract
• Pinch of salt

How to Make Carrot Sheet Cake

Step 1: Prepare Your Pan

Set your oven to 350°F (175°C). Grease a 9×13-inch pan thoroughly. If you want to guarantee easy removal, line the base with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg (optional)

Set aside.

Step 3: Prepare the Wet Mixture

In a large mixing bowl, whisk together:

• ¾ cup vegetable oil
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract

Whisk until you have a smooth, even base.

Step 4: Combine and Add Carrots

Stir the dry mixture into the wet ingredients until just blended—avoid over-mixing to keep the cake tender. Fold in:

• 3 cups finely grated carrots (from 5–6 medium carrots)
• 1 cup chopped pecans or walnuts (optional)
• ½ cup raisins (optional)

Grating carrots finely by hand gives the best texture and ensures they blend seamlessly into the batter.

Step 5: Bake

Pour the batter into your prepared pan. Smooth the top with a spatula. Place in the center of the oven and bake for 35–45 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready. Let the cake cool fully before frosting.

Cream Cheese Frosting

Cream cheese frosting is the hallmark of any carrot cake. It’s silky, tangy, and not too sweet.

Frosting Ingredients

• 8 oz (227 g) full-fat brick cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 2½–3 cups (300–360 g) powdered sugar, sifted
• 1½ teaspoons vanilla extract
• Pinch of salt

Frosting Instructions

• In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
• Mix in the vanilla extract and salt.
• Gradually add the powdered sugar, beating until the frosting is fluffy, smooth, and holds soft peaks. You can adjust the sugar for preferred sweetness and thickness.

Spread the frosting over the cooled cake with an offset spatula for a smooth finish. Sprinkle with extra chopped nuts if you like.

Pro Tips for Better Carrot Sheet Cake

• Room Temperature Ingredients
  Eggs, butter, and cream cheese blend more easily and evenly when at room temperature.

• Freshly Grated Carrots
  Use a box grater for a fine shred. Pre-shredded carrots are too dry and coarse, which changes the texture.

• Do Not Overmix
  Mixing until just combined helps keep your cake light and soft.

• Flavor Enhancers
  Toasting nuts brings out their rich taste. If you’re adding raisins, soak them in warm water for 10 minutes before baking for extra plumpness.

• Easy Slicing
  Let the frosted cake chill for 30 minutes before serving. The frosting sets, making clean cuts easier.

Variations and Add-Ins

While this recipe yields a classic carrot sheet cake, feel free to experiment.

• With Pineapple: Add ½ cup well-drained, crushed pineapple for extra moisture and tang.
• Coconut: Stir in ½ cup unsweetened shredded coconut before baking.
• Brown Butter Frosting: Brown the butter before making frosting for a nutty twist.
• Spice Mix: Add a touch of ground ginger or allspice for a spicier cake.

Sheet cakes are forgiving. Adjust for your taste or dietary needs where needed.

Serving Suggestions

Carrot sheet cake fits almost any gathering. Its flavor pairs well with coffee or tea. Serve cut into squares or rectangles. Dress it up with a sprinkle of toasted coconut, a drizzle of caramel, or extra chopped nuts for holidays.

For birthdays, consider adding a light dusting of cinnamon or piping decorative swirls of frosting along the edges.

Storing and Freezing

Proper storage means your cake stays fresh and delicious longer.

• Refrigerate: Cover the frosted cake and keep it in the fridge for up to 5 days. Let slices sit at room temperature for 20 minutes before serving for best flavor and texture.
• Freeze: You can freeze the cake (preferably unfrosted) tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge. For frosted leftovers, freeze cut squares on a tray, then seal in an airtight container.

Troubleshooting and FAQ

Why is my carrot cake dense?

Overmixing or using pre-shredded carrots can result in a heavy cake. Always mix gently and use freshly grated carrots.

Can I make this cake ahead?

Yes. Bake and cool the cake, wrap it tightly, and store at room temperature overnight. Frost just before serving.

Can I reduce the sugar?

You can reduce each type of sugar by up to ¼ cup, but keep in mind the cake may be less moist and slightly less tender.

A carrot sheet cake promises moist crumb, cozy spice, and a creamy finish in every bite. It’s fuss-free, feeds a crowd, and works for everyday snacking or celebrations alike. With simple steps and a handful of pantry staples, you’ll bake a crowd-pleaser that never disappoints.

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Carrot Sheet Cake

⭐⭐⭐⭐⭐

4.6 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 15 minutes

Cooking Time 45 minutes

Servings 12 servings

Calories 743 cal

This moist, generously-spiced carrot cake is a timeless classic. It comes with fluffy cream cheese frosting and is perfect for any occasion. Optional mix-ins like nuts and raisins add great texture and flavor.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 cups powdered sugar, sifted
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup raisins, soaked in hot water and drained (optional)
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 1/4 cups vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups grated carrots (from about 1 lb carrots)
• 2 teaspoons baking soda
• 8 oz full-fat brick cream cheese, softened

Instructions

1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set the bowl aside.
3. In a large bowl, whisk together the oil, granulated sugar, and brown sugar. Add the eggs and vanilla. Whisk until smooth.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots. Fold in the nuts. Fold in the raisins (if using).
5. Pour the batter into the prepared pan. Spread it evenly. Bake for 35-45 minutes. A toothpick inserted into the center should come out clean. Let the cake cool completely in the pan on a wire rack.
6. Make the cream cheese frosting. Place the butter and cream cheese in a large bowl. Beat them with an electric mixer on medium speed. Continue until the mixture is smooth and creamy, about 2 minutes.
7. Beat the vanilla and salt into the butter and cream cheese mixture. Gradually add the powdered sugar. Mix on low until combined. Increase the speed to medium-high. Beat until fluffy, 1-2 minutes.
8. Spread the frosting evenly over the cooled cake. If desired, sprinkle chopped nuts on top.
9. Refrigerate for at least 30 minutes. This allows the frosting to set before slicing and serving.