How to Make Carrot Sheet Cake

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Carrot sheet cake delivers comfort in every bite. Moist, spiced, and blanketed with tangy cream cheese frosting, this simple cake fits any occasion. Whether you bake for a birthday or want a make-ahead dessert, this classic will win over even the pickiest eaters. Let’s dive into a comprehensive recipe that brings together texture, flavor, and ease.

Why Carrot Sheet Cake Stands Out

There’s something irresistible about carrot cake. The balance of sweetness, spice, and creamy frosting creates a nostalgic treat many love. Baking it in a sheet pan removes any fuss with layers—just one big, sharable, and sturdy cake, perfect for potlucks or family dinners.

Highlights

• Flavor complexity: Cinnamon, nutmeg, and vanilla create warmth and depth.
• Texture: Fresh grated carrots keep the cake tender and moist. Optional add-ins like walnuts or raisins bring pleasant bite.
• Practicality: Simple techniques, pantry-friendly ingredients, and forgiving method make it accessible for home bakers.

Ingredients You’ll Need

Here’s a breakdown of each component and how it contributes to the cake’s character.

Dry Ingredients

• All-purpose flour: Provides structure and a soft crumb.
• Baking powder and baking soda: Both are used for lift, helping the cake stay tender and light.
• Salt: Intensifies the flavors and balances the sweetness.
• Ground cinnamon, nutmeg, and ginger: Adds classic spice notes; ginger gives a subtle kick.

Wet Ingredients

• Vegetable oil: Makes the cake moist and keeps it fresh for days.
• Unsalted butter: Used for rich flavor in both cake and frosting.
• Granulated sugar and light brown sugar: Brown sugar brings depth and a hint of caramel.
• Eggs: Bind everything together for structure and softness.
• Vanilla extract: Underscores the warm spices.

The Starring Ingredient

• Carrots: Freshly grated, never pre-shredded. They break down during baking, lending natural sweetness and texture.

Frosting Essentials

• Full-fat cream cheese: The creamy base for the frosting.
• Unsalted butter: Adds extra creaminess and richness.
• Powdered sugar: For sweetness and smooth texture.
• Salt and vanilla extract: Elevate the tang and complexity.

Optional Add-ins

• Chopped walnuts or pecans
• Raisins
• Crushed pineapple or coconut (for variation)

Ingredient Table

How to Make Carrot Sheet Cake

This process is straightforward and reliable. Anyone can bake this cake with confidence.

Step 1: Prep Your Pan

Grease a 9×13-inch pan with butter or nonstick spray. For easy removal, line the bottom with parchment paper and grease again.

Step 2: Combine Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This prevents clumps and distributes the leaveners evenly, ensuring the cake will rise properly.

Step 3: Mix Wet Ingredients

In a large bowl, whisk vegetable oil, melted butter, granulated and brown sugars until blended. Add the eggs one at a time, whisking well after each. Stir in vanilla extract.

Step 4: Bring It All Together

Add the dry mixture to the wet, folding gently with a spatula. Once just combined, fold in the grated carrots. If you’re using nuts, raisins, or pineapple, add them now. Don’t overmix—this keeps the cake tender.

Step 5: Bake

Pour batter into the prepared pan. Use a spatula to even out the top. Bake at 350°F (175°C) for 35–45 minutes. Check with a toothpick; it should come out clean or with a few crumbs. The cake’s top will spring back when lightly touched.

Let the cake cool in the pan on a rack. Make sure it’s fully cool before you frost.

Making the Cream Cheese Frosting

Classic carrot cake demands an irresistibly smooth and tangy frosting.

Frosting Instructions

• In a large bowl, beat softened cream cheese and butter with a hand mixer on medium speed until fluffy.
• Add vanilla and a pinch of salt. Mix to incorporate.
• Add powdered sugar gradually, beating until thick and smooth. Taste for sweetness and tang, adjusting with more sugar or a touch of lemon juice.
• For an extra twist, fold in a little orange zest or use brown butter instead of regular butter.

Once the cake is cool, spread frosting in an even layer. Top with toasted nuts for crunch, if desired.

Tips for the Best Carrot Sheet Cake

A few simple steps help ensure delicious results every time.

• Room temperature ingredients: Eggs, butter, and cream cheese blend more smoothly and lead to evenly textured batter and frosting.
• Grate carrots finely: Use the small holes of a box grater. This helps the carrots disperse evenly and bake down to a soft texture.
• Toast nuts: Toast walnuts or pecans for 7–8 minutes at 350°F before adding to the batter. This amplifies flavor and crunch.
• Don’t overbake: Start testing at the 35-minute mark. Overbaking dries out the tender crumb.
• Cool fully before frosting: Warm cake melts frosting and can create a sticky mess.

Quick Variations

• Add golden raisins or chopped dried apricots.
• Mix in shredded unsweetened coconut.
• Use brown butter in the frosting for toasty flavor.
• Sub pineapple tidbits for part of the carrot for a tropical twist.

Serving and Storing Carrot Sheet Cake

Carrot sheet cake tastes even better after a day, as the flavors mingle and the crumb softens.

• Serving: Cut into squares. Wipe the knife between slices for tidy presentation.
• Storage: Cover tightly and store in the fridge for up to five days. The frosting stays firm and the cake retains moisture.
• Freezing: Wrap unfrosted cake (whole or cut into slabs) in plastic and foil. Freeze for up to three months. Thaw overnight in the fridge, then frost before serving.

The Joy of Baking and Sharing

Carrot sheet cake feels both cozy and special. Its balance of sweet, spice, and creamy frosting brings instant comfort. Serve it as celebration cake or a weeknight treat—the simplicity, flavor, and nostalgic charm always shine.

Try this recipe for your next gathering. Make it your own by adding favorite nuts, dried fruit, or a touch of citrus to the frosting. However you slice it, carrot cake’s classic appeal endures for good reason.

Carrot Sheet Cake

⭐⭐⭐⭐⭐

4.5 from 5 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 carrot cake is generously spiced and topped with fluffy cream cheese frosting. It’s a timeless classic perfect for any occasion. Optional mix-ins like nuts and raisins add great texture and flavor.

Ingredients

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

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 aside.
3. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, nuts, and raisins (if using).
5. Pour the batter into the prepared pan and spread evenly. Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
6. Make the cream cheese frosting. In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Beat the vanilla and salt into the butter and cream cheese mixture. Gradually add the powdered sugar, mixing on low until combined. Increase the speed to medium-high and 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 before slicing and serving to allow the frosting to set.