Description
Carrot Sheet Cake is a warm, moist, and flavorful dessert that combines freshly grated carrots with warm spices and a luscious cream cheese frosting. Baked in a convenient sheet pan, this cake offers a tender crumb and a tangy, creamy finish, perfect for sharing at any occasion. Its simple ingredients and easy preparation make it a delightful, crowd-pleasing treat that’s versatile for various dietary preferences.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups freshly grated carrots
- 1/2 cup chopped nuts or raisins (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar (to taste)
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan. Gather and measure all your ingredients to ensure a smooth baking process.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure an even distribution of the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, beat the granulated sugar and brown sugar together with the vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- Bring It Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the freshly grated carrots and any optional add-ins such as chopped nuts or raisins.
- Bake the Cake: Pour the batter evenly into the prepared sheet pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
- Frost the Cake: Prepare the cream cheese frosting by beating the softened cream cheese and butter together until fluffy. Slowly add the powdered sugar and vanilla extract, mixing until smooth and creamy. Spread the frosting generously over the cooled cake using a spatula.
Notes
- Use freshly grated carrots rather than pre-shredded for maximum moisture and flavor.
- Mix the batter only until the ingredients are just combined to keep the cake tender and light.
- Check your oven temperature with an oven thermometer to prevent overbaking and drying out the cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For the best frosting texture, use full-fat cream cheese instead of low-fat versions.
- Optional add-ins like nuts or raisins add texture and flavor but can be omitted for a nut-free version.
- To make dairy-free frosting, substitute cream cheese with coconut cream and use dairy-free butter.
- Adjust spices such as ginger or cardamom for added aromatic depth if desired.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: carrot cake, sheet cake, cream cheese frosting, moist cake, easy dessert, spiced cake
