If you love moist, flavorful cakes with a hint of spice, this Carrot Sheet Cake recipe will quickly become a favorite.
A modern twist on the classic carrot cake, this sheet cake is a straightforward yet delicious treat perfect for any occasion.
Unlike complex layered cakes, this version comes together easily, making it ideal for everyday enjoyment or special events.
The finely grated carrots provide natural sweetness and a touch of spice in every bite, while the blend of cinnamon and nutmeg adds warmth.
With a sprinkle of nuts for crunch and a creamy cream cheese frosting on top, this cake is both visually appealing and satisfying.
Preheat your oven, gather your ingredients, and savor a slice of homemade delight that’s as effortless as it is delicious.
How To Prepare Carrot Sheet Cake Recipe?
Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 25-30 minutes
- Total Time: 45-50 minutes
- Course: Dessert
- Cuisine: American
- Calories: 320 kcal
- Yield: Serves 10
Equipment Needed
- Large mixing bowls
- Whisk
- Spatula
- 13×18 inch sheet pan
- Grater
- Measuring cups and spoons
- Electric mixer (optional)
- Cooling rack
Ingredients For Carrot Sheet Cake
For Cake
- 5.6 cups (725 g) flour, plain, all-purpose
- 7.5 large eggs, room temperature
- 2.5 cups (475 g) canned pineapple, blended (remove liquid before blending)
- 5 cups (562.5 g) finely grated carrots (about 7-8 medium-sized carrots)
- 5 tsp baking powder
- 1.25 tsp baking soda
- 1.25 cups (275 g) yogurt, unsweetened, room temperature
- 6.25 tsp cinnamon, ground
- 1.25 tsp nutmeg, ground
- 4.4 tsp ginger, ground/powdered
- 0.6 cups (75 g) cornstarch
- 3.75 cups (750 g) soft brown sugar, firmly packed
- 7.5 tsp vanilla essence/extract
- 2.5 cups (250 g) pecans or walnuts, coarsely chopped (you can use 1.25 cups of each)
- 0.6 tsp cloves, ground
- 1.25 tsp salt
- 2.5 cups (500 g) unflavored vegetable oil (canola oil works well)
Cream Cheese Frosting:
- 1.9 cups (417.5 g) cream cheese, cold (use firm cream cheese)
- 5.6 cups (712.5 g) powdered sugar (icing/confectioners sugar)
- 1.25 cups (282.5 g) unsalted butter, room temperature
- 1.9 tsp vanilla extract/essence
How to Make Carrot Sheet Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a large sheet pan (about 13×18 inches) or line it with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make sure the mixture is well combined.
Step 3: Prepare the Wet Ingredients
In a separate large bowl, whisk together the brown sugar, eggs, and vegetable oil until smooth and well combined. Stir in the vanilla extract and yogurt until the mixture is smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Fold in the grated carrots, blended pineapple, and chopped nuts until evenly distributed throughout the batter.
Step 5: Bake the Cake
Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely in the pan.
Step 6: Make the Cream Cheese Frosting
While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the cream cheese, vanilla extract, and lemon juice, and continue to beat until the frosting is smooth and fluffy.
Step 7: Frost the Cake
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. You can decorate with additional chopped nuts or carrot shavings if desired.
Step 8: Serve and Enjoy
Cut the cake into squares or rectangles and serve. Enjoy the rich, spiced flavor of this moist carrot cake with the tangy sweetness of the cream cheese frosting. Perfect for gatherings or as a delightful treat anytime!
Special Notes
❖ Grating the Carrots: For optimal texture, use finely grated carrots. Coarsely grated carrots may not blend well and can lead to a less uniform cake. A box grater or a food processor with a fine grating attachment works best.
❖ Pineapple Moisture: Drain the crushed pineapple thoroughly before adding it to the batter to avoid excess moisture, which can make the cake too wet. Press the pineapple with a paper towel if needed to remove extra juice.
❖ Frosting Consistency: If your cream cheese frosting is too soft, refrigerate it for 10-15 minutes to firm it up. This will make it easier to spread evenly on the cake.
Serving Suggestions
1. Pair with a Scoop of Vanilla Ice Cream: Serve a slice of carrot sheet cake with a generous scoop of vanilla ice cream for a classic dessert combination.
2. Top with Fresh Berries: Add a burst of freshness by topping the cake with a mix of fresh berries like strawberries, blueberries, or raspberries.
3. Drizzle with Caramel Sauce: For an extra indulgent treat, drizzle warm caramel sauce over each slice before serving.
4. Serve with a Cup of Coffee: This cake pairs beautifully with a strong cup of coffee, making it a perfect afternoon treat.
5. Garnish with Toasted Coconut: For a bit of texture and flavor, sprinkle some toasted coconut flakes over the frosted cake.
Tips And Variations
1. Add a Citrus Zest: Incorporate the zest of one orange into the batter for a bright, citrusy flavor that complements the spices.
2. Use Applesauce for Moisture: Replace half of the oil with unsweetened applesauce for a lighter version of the cake without compromising on moisture.
3. Experiment with Frosting Flavors: While cream cheese frosting is traditional, you can also try a lemon glaze or a buttercream frosting for a different twist.
4. Make it a Layer Cake: Double the recipe and bake in two 9-inch round pans for a carrot layer cake that’s perfect for special occasions.
5. Try a Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking blend to make this cake suitable for those with gluten sensitivities.
Conclusion
This carrot sheet cake recipe combines simplicity with exceptional flavor, making it a delightful treat for any occasion.
Its moist, spiced cake paired with a creamy cream cheese frosting offers a perfect balance of sweetness and tanginess.
Whether you’re baking for a special event or just a cozy family gathering, this recipe is sure to impress.
With its straightforward instructions and delicious results, it’s a reliable choice for both novice and experienced bakers alike.
Enjoy the satisfaction of serving a homemade dessert that is as enjoyable to make as it is to eat!
More Delicious Carrot cake Recipes
Classic Spice Carrot Cake Recipe
Carrot Cake Pancakes Recipe – Healthy Morning
Moist Carrot Cake Buttermilk Recipe
Mini Carrot Cake Recipe || Cupcakes
Recipe for Carrot Cake with Applesauce (Healthy)
Carrot Sheet Cake Recipe
Equipment
- Large mixing bowls
- Whisk
- Spatula
- 13×18 inch sheet pan
- Grater
- Measuring cups and spoons
- Electric mixer (optional)
- Cooling rack
Ingredients
For Cake
- 5.6 cups 725 g flour, plain, all-purpose
- 7.5 large eggs room temperature
- 2.5 cups 475 g canned pineapple, blended (remove liquid before blending)
- 5 cups 562.5 g finely grated carrots (about 7-8 medium-sized carrots)
- 5 tsp baking powder
- 1.25 tsp baking soda
- 1.25 cups 275 g yogurt, unsweetened, room temperature
- 6.25 tsp cinnamon ground
- 1.25 tsp nutmeg ground
- 4.4 tsp ginger ground/powdered
- 0.6 cups 75 g cornstarch
- 3.75 cups 750 g soft brown sugar, firmly packed
- 7.5 tsp vanilla essence/extract
- 2.5 cups 250 g pecans or walnuts, coarsely chopped (you can use 1.25 cups of each)
- 0.6 tsp cloves ground
- 1.25 tsp salt
- 2.5 cups 500 g unflavored vegetable oil (canola oil works well)
Cream Cheese Frosting:
- 1.9 cups 417.5 g cream cheese, cold (use firm cream cheese)
- 5.6 cups 712.5 g powdered sugar (icing/confectioners sugar)
- 1.25 cups 282.5 g unsalted butter, room temperature
- 1.9 tsp vanilla extract/essence
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a large sheet pan (about 13×18 inches) or line it with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make sure the mixture is well combined.
Step 3: Prepare the Wet Ingredients
- In a separate large bowl, whisk together the brown sugar, eggs, and vegetable oil until smooth and well combined. Stir in the vanilla extract and yogurt until the mixture is smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Fold in the grated carrots, blended pineapple, and chopped nuts until evenly distributed throughout the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely in the pan.
Step 6: Make the Cream Cheese Frosting
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the cream cheese, vanilla extract, and lemon juice, and continue to beat until the frosting is smooth and fluffy.
Step 7: Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. You can decorate with additional chopped nuts or carrot shavings if desired.
Step 8: Serve and Enjoy
- Cut the cake into squares or rectangles and serve. Enjoy the rich, spiced flavor of this moist carrot cake with the tangy sweetness of the cream cheese frosting. Perfect for gatherings or as a delightful treat anytime!