Carrot Cake Sheet Cake

Moist fluffy and packed with cozy spices this carrot cake sheet cake delivers all the nostalgic flavor of classic carrot cake in the simplest format possible. Baking it as a sheet cake makes everything easier from mixing to frosting to slicing for a crowd. Topped with a creamy tangy layer of cream cheese frosting this is the kind of dessert that sparks requests at every holiday and makes every gathering feel just a little more special.

I started making this as a big pan for Easter brunch and now it is mandatory at every holiday dinner. My friends always argue over the corner pieces because they love that extra bit of frosting.

Ingredients

• All-purpose flour: gives structure be sure to measure by spooning and leveling for best results
• Baking powder and baking soda: lift the cake for a soft fluffy crumb check that yours are fresh
• Salt: balances the sweetness and highlights the spices
• Ground cinnamon: adds signature warmth use fresh for best flavor
• Ground nutmeg: a little goes a long way for complexity
• Granulated sugar: for sweetness choose a bright white variety
• Brown sugar: adds moisture and caramel notes
• Vegetable oil: keeps the crumb tender use a neutral oil for clean flavor
• Large eggs: bind the cake together use room temperature for easier mixing
• Vanilla extract: rounds out all the flavors pure vanilla makes a difference
• Finely grated carrots: melt into the batter and keep it supremely moist choose firm and fresh
• Crushed pineapple: brings a subtle tang and more moisture drain well
• Chopped walnuts or pecans: add crunch and richness optional but recommended for interest
• Raisins: provide pops of chewiness optional but classic
• Cream cheese: gives classic tang be sure it is softened for smooth mixing
• Unsalted butter: makes it creamy and rich also softened
• Vanilla extract (frosting): for extra warmth
• Powdered sugar: sweetens and thickens sift if lumpy
• Pinch of salt: keeps the frosting from tasting flat
• Toppings: Top with chopped nuts toasted coconut or extra grated carrot if you like

Instructions

Prep the Oven and Pan:

Preheat oven to 350 degrees Fahrenheit. Grease a nine by thirteen inch baking pan with butter or oil then dust it lightly with flour or line it with parchment paper for simple removal when serving.

Mix Dry Ingredients:

In a medium mixing bowl whisk together all-purpose flour baking powder baking soda salt cinnamon and nutmeg. Mixing the dry ingredients first ensures even dispersal so the cake bakes evenly.

Combine Wet Ingredients:

In a large bowl whisk together the granulated sugar brown sugar oil eggs and vanilla extract until completely smooth and glossy. Take time whisking so the mixture is well incorporated which helps the cake rise properly.

Add Carrots and Mix-ins:

Gently fold the finely grated carrots and well-drained crushed pineapple into the wet mixture. If using now add the chopped nuts or raisins. Make sure everything is evenly distributed for carrot cake in every bite.

Combine Wet and Dry Mixtures:

Gradually sprinkle the dry flour mixture over the wet ingredients. Stir with a spatula using gentle folding motions. Mix just until no streaks remain so the crumb stays light and fluffy.

Bake the Cake:

Pour the batter evenly into the prepared pan smoothing the top with a spatula. Bake for thirty five to forty minutes checking at thirty five. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely in the pan on a rack.

Make the Cream Cheese Frosting:

In a large bowl use a hand or stand mixer to beat softened cream cheese and butter until creamy. Mix in the vanilla and salt. Gradually add powdered sugar half a cup at a time beating well between additions until the frosting is smooth and spreadable.

Frost the Cake:

Once the cake is completely cooled spread the cream cheese frosting thickly and evenly over the top. Decorate with more nuts toasted coconut or a sprinkle of grated carrot for a festive finish.

Carrots are my favorite part of this recipe not only for how they keep the cake moist but for the tradition of grating them by hand with my kids. One time my son snuck a handful to snack on before we mixed them in so now we always put out an extra bowl just for eating while we bake.

Storage Tips

Once thoroughly cooled cover the sheet cake tightly with plastic wrap or store slices in an airtight container. It will keep moist and fresh in the refrigerator for up to five days. If unfrosted it is fine at room temperature for up to one day in a cool kitchen. For best texture allow refrigerated slices to come to room temperature before serving. Frosted or unfrosted cake freezes beautifully for up to two months just be sure to wrap securely.

Ingredient Substitutions

Swap up to half the oil with unsweetened applesauce for a lighter version that still stays moist. If you need this gluten-free a one to one baking blend works well. Walnuts can stand in for pecans or you can omit all nuts for allergies. No pineapple on hand try grated apple for that extra touch of fruity moisture.

Serving Suggestions

This cake shines at parties and family dinners. Serve big squares with hot coffee or chai for instant comfort. For festive occasions top each piece with a swirl of extra frosting and a sprinkle of toasted coconut. If you want extra decadence add a scoop of vanilla or cinnamon ice cream on the side.

Cultural Context

Carrot cake is beloved across the world and has roots stretching back to medieval times when carrots were used to sweeten desserts before widespread sugar. It rose to American fame in the twentieth century becoming popular for potlucks and celebrations. The sheet cake version became a favorite for its ease and reliable results for feeding a crowd.

Seasonal Adaptations

Shred extra carrots in spring when they are at their sweetest
Swap in grated apple or pear in the fall for a fruity spin
Add a pinch of ground cloves or ginger for more winter spice
Some helpful notes about this recipe
A box grater gives the best carrot texture
Let the cake cool completely before frosting for smooth results
Always drain the pineapple so the crumb does not get soggy

Success Stories

Every time I make this for a gathering the pan is scraped clean. My aunt declared it the best carrot cake she has ever had and my neighbor now requests it for her birthday every year. Even folks who say they do not like carrot cake have changed their minds after trying this version.

Freezer Meal Conversion

Bake as directed and let cool completely. If you want to freeze the whole cake tightly wrap the unfrosted sheet in plastic and then in foil. It stores flat in the freezer for up to two months. When ready to serve thaw in the fridge overnight then frost just before slicing. Individual slices freeze well also perfect for quick treats.

This carrot cake is always a crowd-pleaser and comes out perfect every time. Bake it once and you will have a new family tradition.

Common Recipe Questions

→ Can I prepare the cake in advance?

Yes, it can be baked a day ahead. This enhances the flavor and texture when served the next day.

→ How can I lighten the cake?

Substitute half of the oil with applesauce for a lighter version while maintaining moisture.

→ Is the cream cheese frosting sweet?

The frosting is rich and creamy with balanced sweetness. Adjust the sugar to your preference.

→ Can this be made gluten-free?

Yes, a 1:1 gluten-free flour blend may be used in place of all-purpose flour. Check labels on other ingredients too.

→ How do I convert this to cupcakes?

Fill cupcake liners ¾ full and bake at 350°F for 18–22 minutes until a toothpick comes out clean.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 5 days, or freeze tightly wrapped for up to 2 months.