Carrot Cake Sheet Cake

If you love classic carrot cake but want something simple and easy to serve a crowd, this Carrot Cake Sheet Cake is your new go-to dessert! Moist, fluffy, and filled with warm spices, shredded carrots, and optional nuts, this cake is topped with a luscious cream cheese frosting for a dessert that’s perfect for birthdays, holidays, or potlucks.

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Why You’ll Love This Recipe
Moist and Flavorful – Packed with fresh carrots and warm spices
Easier Than a Layer Cake – One pan, no stacking required
Perfect for Feeding a Crowd – Serves 12–16 people
Foolproof Cream Cheese Frosting – Sweet, tangy, and silky
Customizable – Add raisins, nuts, or pineapple if desired

Ingredients You’ll Need
For the Cake:
2 cups all-purpose flour
2 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1½ cups granulated sugar
½ cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2½ cups finely grated carrots (about 4–5 medium carrots)
½ cup chopped walnuts or pecans (optional)
½ cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Optional Toppings:
Chopped pecans or walnuts
Shredded coconut
Sprinkle of cinnamon

Tools You’ll Need
Mixing bowls
Whisk or hand/stand mixer
Spatula
Box grater or food processor
9×13-inch baking pan
Offset spatula or knife for frosting

Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Step 3: Combine Wet Ingredients
In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and combined.

Step 4: Add Carrots and Mix-Ins
Fold in the grated carrots, chopped nuts, and pineapple if using.

Step 5: Combine and Bake
Gradually stir the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.

Step 6: Make the Cream Cheese Frosting
In a bowl, beat the softened cream cheese and butter until smooth.
Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy.

Step 7: Frost and Decorate
Spread the cream cheese frosting evenly over the cooled cake.
Top with chopped nuts or a dusting of cinnamon if desired.
Slice and serve!

Tips for the Best Carrot Cake Sheet Cake
Use Freshly Grated Carrots – Pre-shredded carrots can be too dry and coarse
Don’t Overmix – Mix just until ingredients are combined for a tender crumb
Cool Before Frosting – Prevents melting and ensures a smooth finish
Add Flavors – A dash of ginger or cloves adds extra warmth

Serving Suggestions
Serve with:
A cup of hot coffee or tea
Vanilla bean ice cream
Fresh fruit on the side
Perfect for:
Birthday parties
Easter and spring gatherings
Holiday dessert tables
Casual family dinners

How to Store & Reheat
Refrigerate: Store covered in the fridge for up to 5 days
Freeze: Freeze frosted or unfrosted for up to 2 months. Thaw overnight in the fridge
Reheating: Enjoy cold or bring to room temperature before serving

Frequently Asked Questions
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Can I make it ahead of time?
Absolutely. Bake and frost the day before and keep chilled until serving.

Can I skip the nuts or pineapple?
Yes, both are optional and can be left out without affecting the cake texture.

Can I use a different pan?
You can bake this in two 9-inch rounds for a layered version or in a jelly roll pan for thinner bars (adjust baking time accordingly).

Final Thoughts
This Carrot Cake Sheet Cake is everything you love about the classic dessert—moist, rich, and full of flavor—with none of the fuss. It’s easy to make, easy to serve, and even easier to love. Whether you’re celebrating a special day or just baking for fun, this cake is sure to win hearts.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Carrot Cake Sheet Cake turns out.

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

Nutritional Information (Per Serving):
Calories: 460 | Protein: 5g | Carbohydrates: 52g | Fat: 26g | Fiber: 2g | Sodium: 300mg

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