Carrot sheet cake is a delightful and moist dessert packed with warm spices, shredded carrots, and a luscious cream cheese frosting. Perfect for gatherings, this cake is easy to prepare and serves a crowd. Whether for birthdays, holidays, or a simple treat, this classic dessert never disappoints.
Why You’ll Love This Recipe
- Easy to Make – This sheet cake requires simple ingredients and minimal effort.
- Moist and Flavorful – Thanks to the carrots, oil, and spices, this cake stays soft and delicious.
- Perfect for Any Occasion – Ideal for parties, holidays, or a weekend treat.
- Cream Cheese Frosting – The tangy and rich frosting pairs perfectly with the sweet and spiced cake.
- Great for a Crowd – A sheet cake is easy to slice and serve, making it excellent for gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Shredded carrots
- Chopped walnuts or pecans (optional)
- Cream cheese
- Butter
- Powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Mix the wet ingredients by beating together the sugars, eggs, oil, and vanilla extract in a large mixing bowl.
- Combine the mixtures by gradually adding the dry ingredients to the wet ingredients, stirring until well incorporated.
- Fold in the shredded carrots and optional nuts, ensuring they are evenly distributed.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan before frosting.
- Prepare the frosting by beating cream cheese, butter, and powdered sugar until smooth and creamy.
- Spread the frosting evenly over the cooled cake.
- Slice and serve as desired.
Servings and Timing
- Servings: 12-16 slices
- Preparation time: 15 minutes
- Baking time: 30-35 minutes
- Cooling time: 30-40 minutes
Variations
- Nut-Free Version – Skip the nuts for an allergy-friendly option.
- Gluten-Free – Use a gluten-free flour blend instead of all-purpose flour.
- Spiced Version – Add a pinch of ground cloves or ginger for extra warmth.
- Raisin Addition – Mix in ½ cup of raisins for added texture and sweetness.
- Coconut Twist – Add shredded coconut for a tropical touch.
Storage/Reheating
- Refrigeration – Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing – Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
- Room Temperature – If unfrosted, the cake can be stored at room temperature for up to 2 days in an airtight container.
- Reheating – Enjoy cold or bring to room temperature before serving. If preferred warm, microwave for 10-15 seconds.
FAQs
How do I make the cake extra moist?
Using oil instead of butter and adding an extra egg helps keep the cake moist.
Can I use pre-shredded carrots?
Freshly shredded carrots work best as they retain more moisture, while pre-shredded ones may be too dry.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it in the refrigerator before frosting.
What if I don’t have cream cheese for the frosting?
You can use a buttercream or whipped frosting as an alternative.
Can I add pineapple to this recipe?
Yes, adding crushed pineapple enhances the flavor and moisture of the cake. Reduce the oil slightly if using pineapple.
Can I use a different frosting?
Yes, buttercream, whipped cream, or a glaze can be used instead of cream cheese frosting.
How do I prevent the cake from becoming dense?
Avoid overmixing the batter, as it can lead to a dense texture. Mix until just combined.
Can I make this in a round cake pan?
Yes, you can divide the batter between two 9-inch round cake pans for a layered cake.
Is it necessary to use nuts?
No, the nuts are optional and can be omitted without affecting the texture.
Can I make this cake vegan?
Yes, substitute eggs with flax eggs and use dairy-free cream cheese and butter for the frosting.
Conclusion
Carrot sheet cake is a simple yet delicious dessert that brings warmth and sweetness to any occasion. With its moist texture, rich flavors, and creamy frosting, this cake is a crowd-pleaser that’s easy to make and serve. Whether you enjoy it fresh or store it for later, this classic treat never goes out of style.
Print
Carrot Sheet Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Sheet Cake is incredibly moist, packed with warm spices, and topped with a rich cream cheese frosting. It’s an easy-to-make dessert that’s perfect for any occasion, from birthdays to holidays!
Ingredients
- For the Carrot Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce (or additional oil)
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (if needed for consistency)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, applesauce, eggs, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Fold in grated carrots, pineapple, and nuts (if using).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the Frosting:
- Beat cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
- Spread frosting over the cooled cake and garnish with extra nuts if desired.
- Slice and enjoy!
Notes
- Make It Healthier: Use whole wheat flour or reduce sugar.
- Dairy-Free Option: Use dairy-free cream cheese and butter.
- Storage: Keep in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Calories: ~420 kcal
- Sugar: ~38g
- Sodium: ~320mg
- Fat: ~20g
- Saturated Fat: ~7g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~55g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~55mg
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