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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!

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)

Instructions

Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
  3. In a separate bowl, combine vegetable oil, granulated sugar, and brown sugar. Mix until well combined.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Fold in the grated carrots, crushed pineapple, nuts, and coconut (if using).
  6. Pour the batter into the prepared pan, spreading it evenly.
  7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  8. 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:

  1. Beat softened cream cheese and butter in a medium bowl until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  3. 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:

  1. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
  2. 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.

Find it online: https://chocolatecoveredamy.com/carrot-cake-sheet-cake/