There’s something truly comforting about a warm slice of carrot cake, especially when it’s transformed into a delightful sheet cake topped with an indulgent layer of thick cream cheese frosting. The flavors meld together beautifully, embodying a perfect blend of spices, sweetness, and textures that make this Easy Carrot Sheet Cake not just a treat but an experience. With its moist crumb, vibrant bursts of grated carrots, and a luxurious frosting that brings everything together, it’s hard to resist going back for seconds—or thirds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

I first stumbled upon this Easy Carrot Cake Sheet Cake when I was searching for a dessert that could double as both a celebration cake and a cozy afternoon snack. It has that perfect balance that works for birthdays, holidays, or even just an ordinary Tuesday when you deserve a little something special. Plus, it’s a breeze to whip up, making it a go-to favorite in my home. I can’t wait for you to try this recipe, and I promise, it will become a beloved staple in your cooking repertoire!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep and 70 minutes of baking, you’ll have a delightful dessert in no time!
Irresistible Flavor: Expect a warm, spiced cake filled with the sweetness of carrots and a hint of pineapple, topped with luscious cream cheese frosting.
Eye-Catching Appeal: This sheet cake is not only delicious but also beautifully inviting with its creamy frosting and optional crunchy nut topping.
Flexible Serving: Perfect for any occasion—be it a casual snack, festive celebration, or a delightful treat to share with friends.
Diet-Friendly Options: While this recipe is delicious as it is, you can easily swap ingredients to cater to gluten-free or nut-free diets.

Ingredients You’ll Need

2 cups all-purpose flour: This is the base for your cake; it gives structure and combines beautifully with the other ingredients.
2 teaspoons ground cinnamon: Adds that warm, cozy flavor typical of carrot cakes; feel free to mix in nutmeg for extra spice.
2 teaspoons baking soda: This helps your cake rise, creating a light and fluffy texture.
2 teaspoons baking powder: Works alongside baking soda for an even lift.
1 teaspoon salt: Enhances flavor and balances the sweetness.
3 cups grated carrots: Fresh and vibrant carrots give the cake moisture, flavor, and a beautiful color.
2 cups granulated sugar: Sweetens the cake beautifully; brown sugar can also be a flavorful alternative.
1 cup vegetable or canola oil: Keeps the cake moist; unsweetened applesauce is a good, lighter substitute.
4 large eggs: Binds the ingredients and helps create a tender crumb.
20 oz crushed pineapple (well drained): Adds a fantastic moisture level and a touch of sweetness; make sure it’s well-drained to avoid excess liquid.
16 oz cream cheese (at room temperature): The star of your frosting, giving it that creamy, tangy flavor.
1/2 cup salted butter (at room temperature, 1 stick): Compliments the cream cheese by adding richness.
2 cups sifted powdered sugar: Sweetens and thickens your frosting; adjusting the amount will change the consistency.
1 teaspoon vanilla extract: A flavor enhancer that rounds out the frosting perfectly.
1–2 tablespoons whole milk: Helps achieve the desired consistency for easy spreading; adjust as needed.
1/2 cup chopped pecans or walnuts: Optional for topping, these add a delightful crunch and flavor.

How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Preheat the oven: Start by warming your oven to 350 degrees F. Grease and flour a 9 x 13 inch cake pan to ensure your cake comes out easily.

Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Then, add 3 cups of grated carrots, tossing them until they’re well coated with the flour mixture.

Combine sugar and oil: In an electric mixer’s bowl, beat 2 cups granulated sugar and 1 cup vegetable or canola oil on medium speed until smooth and creamy. Add the 4 large eggs one at a time, ensuring to beat well after each addition. Slowly mix in the drained 20 oz crushed pineapple until fully incorporated.

Combine mixtures: Pour the flour and carrot mixture into the wet ingredients. Mix on low speed until just combined, being careful not to overmix for a tender cake.

Bake the cake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until the center is set and a toothpick comes out clean. The cake should be slightly golden on the edges and fragrant as it bakes.

Cool before frosting: Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before adding frosting.

Make the frosting: In a mixing bowl, beat together 16 oz cream cheese and 1/2 cup salted butter until smooth. Gradually add 2 cups sifted powdered sugar, mixing until fluffy. Stir in 1 teaspoon vanilla extract and 1 tablespoon of whole milk. If the frosting is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.

Frost your cake: Once the cake is completely cool, generously spread the cream cheese frosting on top. Finish by sprinkling with 1/2 cup of chopped pecans or walnuts for an added crunch, if desired.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the unfrosted cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 3 months. To reheat, slice a piece and pop it in the microwave for about 10-15 seconds. While the texture may change slightly after freezing, a quick toast in the oven can refresh it beautifully.

Chef’s Helpful Tips

Avoid overmixing: When you combine the wet and dry ingredients, mix just until combined for a fluffy texture.
Use room temperature ingredients: Room temperature eggs and butter help create a smoother batter and a better rise.
Check doneness carefully: Bake until a toothpick inserted in the center comes out clean; the cake will continue to set as it cools.
Flavor boost: Adding a pinch of nutmeg or ginger to the spice mix can elevate the taste wonderfully.
Make-ahead option: You can prepare the cake a day in advance; just frost it the day you plan to serve for freshness.

There’s nothing quite like a hearty slice of carrot cake sheet cake with thick cream cheese frosting to bring people together. Whether you’re celebrating a special occasion or just treating yourself, this easy recipe showcases the charm of homemade desserts. Don’t hesitate to experiment with the ingredients; a simple swap can lead to even more delightful variations. Enjoy every morsel, and don’t forget to share (or not)!

Recipe FAQs

Can I make this carrot cake sheet cake in advance?

Absolutely! You can bake the cake a day before you plan to serve it. Just allow it to cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it the day of serving for optimal freshness.

Can I substitute the cream cheese in the frosting?

Yes, if you’re looking for a lighter alternative, you can use whipped cream or a simple buttercream. However, doing so will change the flavor and texture slightly, so keep that in mind!

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, the cake is ready. It should be springy to the touch and slightly golden around the edges.

Can I add nuts directly to the batter?

Certainly! If you prefer a nutty flavor throughout the cake, feel free to add 1/2 cup of chopped walnuts or pecans to the batter before baking. Just be sure to adjust the frosting if you like to top it with nuts.

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Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

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Author: Jennifer
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Yield: 18 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful combination of flavors and textures. With moist, fluffy cake made from fresh carrots and luscious pineapple, topped with rich cream cheese frosting, it’s ideal for celebrations or casual gatherings. Enjoy a simple prep and irresistible taste in every bite!

Ingredients

Scale

2 cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 cups grated carrots
2 cups granulated sugar
1 cup vegetable or canola oil
4 large eggs
20 oz crushed pineapple (well drained)
16 oz cream cheese (at room temperature)
1/2 cup salted butter, at room temperature (1 stick)
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 – 2 tablespoons whole milk
1/2 cup chopped pecans or walnuts

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Instructions

Preheat your oven to 350 degrees F. Grease and flour a 9 x 13 inch cake pan.
Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Stir in the grated carrots until well coated.
In an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the drained pineapple.
Fold the carrot and flour mixture into the egg mixture and beat on low speed until well combined.
Pour the batter into the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before frosting.

Notes

Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
For added flavor, consider toasting the chopped pecans or walnuts before adding them to the batter.
This cake can be made a day in advance to allow the flavors to meld even more.