Carrot Cake Sheet Cake

Moist fluffy and packed with sweet carrots and a cozy mix of spices this Carrot Cake Sheet Cake is all the comfort of classic carrot cake without the fuss of layering or intricate decorating. Just one pan and a swoosh of silky cream cheese frosting make it perfect for celebrations potlucks or any day dessert suddenly feels like a hug from home.

The first time I made this my kitchen was filled with the smell of cinnamon and baking cake my kids danced around waiting for a taste and now it is our go-to for gatherings and birthdays.

Ingredients

• All-purpose flour: gives structure and ensures a tender crumb look for unbleached flour for best results
• Baking powder and baking soda: provide the perfect lift make sure yours are fresh for a high-rise cake
• Salt: sharpens all the other flavors use a fine salt for even blending
• Ground cinnamon and nutmeg: bring warmth and that classic carrot cake aroma opt for freshly grated nutmeg if you can
• Granulated sugar: for sweetness
• Brown sugar: for rich moisture choose fresh brown sugar with no clumps
• Vegetable oil: makes the cake moist throughout a neutral oil like canola works best
• Large eggs: bind everything for a fluffy yet sturdy cake use room temperature eggs for best mixing
• Vanilla extract: adds a lovely fragrance pure extract is always best
• Finely grated carrots: keep the cake ultra-moist and sweet seek firm carrots and grate them just before baking
• Crushed pineapple: delivers extra moisture and a tangy hint drain it well to avoid a soggy cake
• Chopped walnuts or pecans (optional): for crunch toast lightly for more flavor
• Raisins (optional): for bursts of sweetness look for plump and soft raisins
• Cream cheese: brings tangy richness always soften fully for the creamiest texture
• Unsalted butter: rounds out the flavor and helps with spreading
• Vanilla extract (for frosting): doubles down on that beloved aroma
• Powdered sugar: thickens and sweetens the frosting sift it for a silky finish
• Pinch of salt (for frosting): keeps the frosting from being too sweet
• Optional toppings: Chopped nuts toasted coconut or fresh grated carrot for a festive look

Instructions

Prep the Oven and Pan:

Set your oven to 350°F and grease a 9 by 13 inch pan with butter or line with parchment so the cake releases easily

Mix the Dry Ingredients:

Whisk together flour baking powder baking soda salt cinnamon and nutmeg in a medium bowl until thoroughly combined

Combine the Wet Ingredients:

In a large bowl whisk the granulated sugar brown sugar oil eggs and vanilla extract together until the mixture is glossy and smooth

Add Carrots and Mix-ins:

Gently fold in your grated carrots and well-drained pineapple then scatter in nuts and raisins if you like a little extra texture

Combine Wet and Dry Mixtures:

Add the dry ingredients to the wet mixture in several additions using a spatula be gentle and stop as soon as no streaks of flour remain

Bake the Cake:

Pour batter into your prepared pan making sure it is even with a spatula bake for 35 to 40 minutes until a toothpick poked in the center comes out clean cool fully before frosting

Make the Cream Cheese Frosting:

Beat together softened cream cheese and butter until creamy then blend in vanilla and salt gradually add powdered sugar until the frosting is velvety and easily spreadable

Frost the Cake:

Once the cake is fully cool swirl the frosting over the top use the back of a spoon for a swoopy finish sprinkle with your favorite garnishes

I always look forward to grating the carrots because it brings back the memory of my little one insisting on helping every time and their excitement over licking the spatula after we finish mixing the frosting. The best part is when we decorate the top as a family and everyone gets to add their favorite topping.

Storage Tips

Keep frosted cake chilled in an airtight container to protect that cream cheese goodness it will last five days in the fridge. Unfrosted cake can be tightly wrapped and frozen for up to two months thaw overnight in the fridge for best results. Bring cake to room temperature before serving the flavors will shine and the frosting will soften beautifully.

Ingredient Swaps and Substitutions

For a lighter cake use half applesauce and half oil. Swap walnuts or pecans with sunflower seeds for nut-free gatherings. Use a gluten-free all-purpose blend for those with dietary restrictions just check all other labels as well. Dried pineapple or chopped dates make creative mix-in twists.

Serving Suggestions

Cut cake into bite-sized squares for parties or picnics. Pair with chai or strong black coffee to balance out the sweetness. For an extra treat add a scoop of vanilla or cinnamon ice cream beside each serving.

Carrot Cake Across Cultures

Carrot-based sweets have roots in medieval Europe when sugar was scarce and carrots were used to sweeten puddings. This sheet cake version makes the tradition perfect for modern gatherings with a no-fuss approach. Swapping in coconut or warming spices like cardamom takes this classic in globally inspired directions.

Seasonal Adaptations

Use fresh local carrots during spring for best sweetness. In autumn add a pinch of cloves or allspice for deeper flavor. Toss a handful of dried cranberries in winter for a festive twist.

Success Stories

One of my friends took this cake to a school bake sale and it was gone before anything else. My mom adds coconut and orange zest and it has become her most-requested cake for Sunday suppers. A neighbor now makes it vegan by swapping eggs and dairy with plant-based substitutes and loves the results.

Freezer Meal Conversion

Slice unfrosted cake and wrap each piece in plastic then foil label with the date and freeze for super convenient snacks or treats. Thaw slices in the fridge or on the counter and frost just before serving if you like. You can also freeze fully frosted slices and let them thaw in the fridge frosting will still taste great.

No matter how many times I make this the smell of cinnamon and carrot baking always draws my family to the kitchen and we can never resist sneaking a slice before dinner. With simple steps and endless ways to make it yours this is the carrot cake recipe you will turn to year after year.

Common Recipe Questions

→ What keeps this cake so moist?

The combination of oil, finely grated carrots, and crushed pineapple maintains moisture in every bite.

→ Can I add extra ingredients like nuts or raisins?

Absolutely! Feel free to fold in walnuts, pecans, raisins, or shredded coconut for more texture and flavor.

→ How should I store leftovers?

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

→ Can this be made in advance?

Yes, bake the cake a day ahead—its flavor improves after resting. Frost just before serving.

→ Is it possible to make this gluten-free?

Substitute a one-to-one gluten-free flour blend and ensure all your mix-ins are gluten-free certified.

→ Can I use applesauce to reduce oil?

You can swap up to half the oil with applesauce for a lighter texture while maintaining delicious moisture.