This homemade carrot sheet cake is a dream come true! The cake itself is incredibly moist and tender. It’s packed with warm spices like cinnamon and fills the kitchen with the coziest aroma.
And don’t even get me started on the luscious cream cheese frosting. It’s rich and tangy, the perfect complement to the sweet carrot cake.
This dessert is a true crowd-pleaser. I love to make it for birthdays, parties, and everything in between!
It’s a foolproof treat that’ll have everyone coming back for seconds.
Why You’ll Love This Carrot Sheet Cake
Crowd-Pleaser: This cake combines the beloved flavors of carrots, warm spices, and tangy cream cheese frosting. It’s a surefire crowd-pleaser for any occasion.
Easy to Make: Baked in a simple 9×13-inch pan, this carrot cake requires no complicated layering or decorating, making it a fuss-free dessert.
Make-Ahead Friendly: You can easily make it ahead of time. It’s a convenient choice for potlucks, parties, or meal prep.
Nostalgic Comfort: With its warm spices and familiar flavors, this carrot sheet cake evokes a sense of nostalgia and comfort.
Ingredients
- All-Purpose Flour: The foundation of the cake provides structure and binds the ingredients together.
- Baking Powder: The leavening agent helps the cake rise and become light and fluffy.
- Ground Cinnamon and Salt: They enhance the flavor of the carrots and add depth to the cake.
- Vegetable Oil and Unsalted Butter: Oil keeps the cake incredibly moist. Butter adds rich flavor to both the cake and cream cheese frosting.
- Granulated Sugar and Light Brown Sugar: White sugar provides sweetness, while brown sugar adds moisture and a subtle caramel flavor.
- Large Eggs: They act as a binding agent, add moisture, and help create a tender crumb.
- Vanilla Extract: It enhances the overall flavor of the cake and frosting.
- Grated Carrots: The star ingredient! Finely grated carrots add natural sweetness, moisture, and a delicate texture.
- Full-Fat Brick Cream Cheese and Powdered Sugar: The key ingredients for the rich, tangy, and smooth cream cheese frosting.
- Optional Add-Ins: Chopped pecans, walnuts, or raisins provide extra texture, crunch, and flavor to the cake.
How to Make Carrot Sheet Cake
You’ll feel like a pro baker after whipping up this cake!
1. Preheat and prepare. Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. Mix the wet ingredients. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Combine the mixtures. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, nuts, and raisins (if using).
5. Bake the cake. 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 frosting. In a large bowl, beat the butter and cream cheese until smooth and creamy, about 2 minutes.
7. Finish the frosting. Beat the vanilla and salt into the butter and cream cheese mixture. Gradually add the powdered sugar, mixing until combined. Beat until fluffy, 1-2 minutes.
8. Frost the cake. Spread the frosting evenly over the cooled cake. If desired, sprinkle chopped nuts on top.
9. Chill and serve. Refrigerate for at least 30 minutes before slicing and serving to allow the frosting to set. Enjoy!
Tips for the Best Carrot Sheet Cake
These tried-and-true tips will help you out along the way!
- Room temperature is key. For the best results, ensure your eggs, butter, and cream cheese are at room temperature.
- Get nice and toasty. Toasting the pecans or walnuts before adding them to the batter enhances their flavor.
- Don’t overmix! Mix the wet and dry ingredients until just combined to prevent a tough cake.
- Get things nice and greasy. Grease the baking pan thoroughly and consider lining it with parchment paper for easy removal.
- Cool completely. Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
- Have fun with variations. For different flavors, add mix-ins like raisins, pineapple, or coconut flakes, or use brown butter in the frosting.
How to Store
Follow these steps to keep your cake fresh.
To Store: Refrigerate the cake with cream cheese frosting, tightly covered, for up to 5 days. For the best flavor and texture, let it come to room temperature before serving.
To Freeze: Wrap the unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Carrot Sheet Cake
12
servings15
minutes45
minutes743
kcalThis moist, generously-spiced carrot cake with fluffy cream cheese frosting is a timeless classic perfect for any occasion! The optional mix-ins like nuts and raisins add great texture and flavor.
Ingredients
- Carrot Sheet Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3 cups grated carrots (from about 1 lb carrots)
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins, soaked in hot water and drained (optional)
- Cream Cheese Frosting
1/2 cup unsalted butter, softened
8 oz full-fat brick cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, nuts, and raisins (if using).
- 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.
- 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.
- 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.
- Spread the frosting evenly over the cooled cake. If desired, sprinkle chopped nuts on top.
- Refrigerate for at least 30 minutes before slicing and serving to allow the frosting to set.
