Carrot Cake Sheet Cake

Moist, spiced, and generously topped with luscious cream cheese frosting, this Carrot Cake Sheet Cake is a celebration in every bite. Whether you’re baking for a party, potluck, or simply treating your family, this one-pan wonder delivers all the classic carrot cake flavors in a fuss-free, easy-to-serve format. Packed with fresh carrots, warm spices, and a touch of sweetness, it’s a crowd-pleasing dessert you’ll make again and again.

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Why You’ll Love This Recipe
Easy to Make – One bowl for the batter and one pan for baking.
Moist and Flavorful – Loaded with grated carrots, cinnamon, and nutmeg.
Perfect for a Crowd – Serves a large group and cuts neatly into squares.
Foolproof Frosting – Rich and creamy cream cheese topping never fails.
Customizable – Add nuts, raisins, or pineapple to make it your own.

Ingredients You’ll Need

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger (optional)
• 1 cup granulated sugar
• 1 cup brown sugar (light or dark)
• 1 cup vegetable oil (or neutral oil)
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 4–5 medium carrots)
• ½ cup crushed pineapple, drained (optional, for moisture and flavor)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnishes:

• Chopped nuts
• Toasted coconut flakes
• Shredded carrot curls
• Dusting of cinnamon

Tools You’ll Need

• 9×13 inch baking pan
• Mixing bowls
• Hand or stand mixer
• Grater or food processor
• Spatula
• Cooling rack
• Offset spatula or butter knife for frosting

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line with parchment paper if desired for easy removal.

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

Step 3: Combine Wet Ingredients
In another large bowl, beat together the sugars and oil until well blended.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.

Step 4: Add Carrots and Mix-ins
Fold the grated carrots into the wet mixture.
If using, also fold in pineapple, nuts, and raisins at this stage.

Step 5: Combine and Pour
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter evenly into the prepared baking pan and smooth the top.

Step 6: Bake
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 before frosting.

Step 7: Make the Cream Cheese Frosting
In a medium bowl, beat cream cheese and butter until smooth and creamy.
Add powdered sugar, one cup at a time, beating until fully incorporated.
Stir in vanilla and a pinch of salt.

Step 8: Frost and Decorate
Spread the frosting evenly over the cooled cake using an offset spatula or butter knife.
Garnish with chopped nuts, carrot curls, or a dusting of cinnamon if desired.

Step 9: Slice and Serve
Cut into squares and serve! This cake is best enjoyed at room temperature.

Tips for the Best Carrot Cake Sheet Cake
Grate the Carrots Fresh – Pre-shredded carrots are often too dry and coarse.
Don’t Overmix – Stir just until the flour disappears to keep the cake tender.
Cool Completely – Make sure the cake is fully cooled before frosting to avoid a melted mess.
Use Room Temp Ingredients – Helps the batter and frosting come together smoothly.
Double for a Crowd – Easily double the recipe and bake in two pans for larger gatherings.

Serving Suggestions
With Coffee or Tea – A perfect afternoon pick-me-up.
As a Birthday Cake – Top with festive sprinkles or a “Happy Birthday” message.
At Potlucks – Easy to slice, serve, and transport.
With a Scoop of Vanilla Ice Cream – For a decadent dessert pairing.
For Brunch – Serve as a sweet ending to your brunch table.

How to Store & Freeze

Storing:
Refrigerate: Store covered in the fridge for up to 5 days.
Room Temp: Can be kept covered at room temperature for up to 24 hours if unfrosted.
Serve: Bring to room temperature before serving for best flavor.

Freezing:
Freeze slices or the whole cake (unfrosted or frosted) for up to 2 months.
Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Bake and frost up to a day in advance. Refrigerate and bring to room temp before serving.

2. What’s the best way to grate carrots?
Use the fine side of a box grater or a food processor with a shredding blade for even texture.

3. Can I make this cake gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend designed for baking.

4. Can I skip the nuts or raisins?
Absolutely! The cake is delicious with or without them—adjust to your preference.

5. What if I don’t have cream cheese?
Try a buttercream frosting or dust with powdered sugar for a lighter finish.

Final Thoughts
This Carrot Cake Sheet Cake is a timeless classic, made even easier in sheet cake form. It’s moist, fluffy, and packed with cozy spice flavor that’s perfect for any occasion. Whether you’re baking for a holiday, birthday, or just because, this cake brings joy to every slice.

Try it this weekend, and don’t forget to share your creations—we’d love to see how you decorate and serve your perfect carrot cake!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 5g | Carbohydrates: 43g | Fat: 22g | Fiber: 2g | Sodium: 300mg

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