Why You’ll Love This Recipe

Moist and Flavorful: Packed with grated carrots and warm spices, this cake offers a rich and moist texture that melts in your mouth.
Creamy Frosting: Topped with a luscious cream cheese frosting, it adds a tangy sweetness that perfectly complements the spiced cake.
Easy to Serve: Baking in a sheet pan makes it simple to cut into squares, ideal for serving a crowd.
Customizable: With optional add-ins like nuts and coconut, you can tailor the cake to your preferences.

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots (about 5-6 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (optional, to thin the frosting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
- In another bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold in the grated carrots, crushed pineapple, nuts, and coconut (if using).
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach a spreadable consistency.
Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
- Cut into squares and serve.

Servings and Timing

Servings: This recipe yields approximately 24 squares.
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5-10 minutes

Variations

Nuts and Coconut: Customize your cake by adding chopped walnuts, pecans, or shredded coconut to the batter.
Pineapple: For extra moisture and flavor, include crushed pineapple in the batter.
Frosting: If you prefer a lighter frosting, consider using whipped cream cheese frosting or a buttercream frosting.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Reheating: If desired, warm individual slices in the microwave for 15-20 seconds. You can also serve it cold or at room temperature for the best flavor and texture.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake a day ahead. Simply store it in an airtight container at room temperature. Frost it the day you plan to serve.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the fridge overnight before frosting.

Can I use a different frosting?

Certainly! You can use buttercream frosting or whipped cream if you prefer something lighter or less tangy than cream cheese frosting.

Can I add raisins to the cake?

Yes, raisins are a great addition! Stir in about 1/2 cup of raisins with the other add-ins in the batter.

How do I prevent my cake from becoming too dry?

To prevent a dry cake, make sure you don’t overmix the batter and keep an eye on the baking time. A toothpick should come out clean but moist.

What kind of oil should I use?

Vegetable oil works best, but you can also use canola oil or a mild olive oil for a lighter taste.

Can I use store-bought frosting?

Absolutely! If you’re short on time, store-bought cream cheese frosting works well as a substitute for homemade frosting.

Can I use regular sugar instead of brown sugar?

Yes, you can replace brown sugar with an equal amount of white granulated sugar, but brown sugar adds moisture and a richer flavor to the cake.

Is it necessary to use parchment paper?

While not strictly necessary, parchment paper makes removing the cake from the pan much easier and ensures that it doesn’t stick to the bottom.

How thick should the frosting be?

The frosting should be smooth and spreadable. If it’s too thick, add a tablespoon of milk at a time until you reach your desired consistency.

Conclusion

Carrot Cake Sheet Cake is the perfect dessert for any occasion, combining rich, spiced flavors with a creamy, tangy frosting. Easy to make and even easier to serve, it’s a crowd-pleasing treat that will have everyone coming back for more. Whether you’re baking for a family dinner, party, or just because, this recipe is sure to be a hit.

Carrot Cake Sheet Cake

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This Carrot Cake Sheet Cake offers all the beloved flavors of traditional carrot cake in a convenient, easy-to-serve sheet pan format. Topped with luscious cream cheese frosting, this cake is moist, flavorful, and perfect for any occasion. Ideal for potlucks, gatherings, or family treats, it’s sure to be a crowd favorite!

Author: Amy
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5-10 minutes
Yield: 24 squares
Category: Cake, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
In a separate bowl, combine vegetable oil, granulated sugar, and brown sugar. Mix until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the grated carrots, crushed pineapple, nuts, and coconut (if using).
Pour the batter into the prepared pan, spreading it evenly.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

Beat softened cream cheese and butter in a medium bowl until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Stir in vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach a spreadable consistency.

Frost the Cake:

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Cut into squares and serve.

Notes

For added texture: Stir in walnuts, pecans, or shredded coconut for extra crunch and flavor.
Frosting options: Swap cream cheese frosting for buttercream or whipped cream cheese frosting if preferred.
For extra moisture: Add extra crushed pineapple or even raisins to the batter for more flavor depth.