Carrot Cake Sheet Cake (Printer-Friendly)
Ultra-moist, spiced carrot cake baked in a sheet pan and topped with tangy cream cheese frosting.
# What You’ll Need:
→ For the Carrot Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 1/2 teaspoons baking soda
04 -
1/2 teaspoon fine salt
05 -
2 teaspoons ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1 cup granulated sugar
08 -
1 cup packed brown sugar
09 -
1 cup vegetable oil
10 -
4 large eggs
11 -
2 teaspoons vanilla extract
12 -
2 cups finely grated carrots (about 4 medium carrots)
13 -
1/2 cup crushed pineapple, drained
14 -
1/2 cup chopped walnuts or pecans (optional)
15 -
1/2 cup raisins (optional)
→ For the Cream Cheese Frosting
16 -
8 ounces cream cheese, softened
17 -
1/2 cup unsalted butter, softened
18 -
2 teaspoons vanilla extract
19 -
3 to 3 1/2 cups powdered sugar
20 -
Pinch of fine salt
→ Optional Toppings
21 -
Chopped nuts
22 -
Toasted coconut
23 -
Extra grated carrot for garnish
# Steps to Make This:
01 -
Preheat the oven to 350°F. Grease and flour a 9 by 13-inch baking pan or line with parchment paper for easy removal.
02 -
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
03 -
In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully blended.
04 -
Stir in the grated carrots and drained crushed pineapple. If using, fold in chopped walnuts or pecans and raisins for added texture and flavor.
05 -
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to maintain cake tenderness.
06 -
Pour batter evenly into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center emerges clean. Let the cake cool completely in the pan on a wire rack.
07 -
In a large bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Add vanilla extract and a pinch of salt. Gradually incorporate powdered sugar, 1/2 cup at a time, mixing until the frosting reaches a smooth and spreadable consistency.
08 -
Once the cake is fully cool, spread the cream cheese frosting evenly over the surface. Garnish with chopped nuts, toasted coconut, or extra grated carrot as desired.
# Additional Notes:
01 -
Finely grate carrots to fully incorporate into the batter and maximize cake moisture.
02 -
Always drain pineapple thoroughly to prevent excess moisture in the cake.
03 -
Allow cake to cool completely before frosting to maintain optimal frosting texture.
04 -
For added flavor, customize with mix-ins such as coconut, golden raisins, or a pinch of ground cloves.