There’s an undeniable charm in a freshly baked Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. Its warm, spiced aroma fills the kitchen and instantly evokes a sense of nostalgia. Soft and moist, this cake is packed with grated carrots, making it a delightful treat that manages to be both comforting and indulgent. Whether for a birthday, potluck, or just a Wednesday afternoon snack, this cake is a fantastic choice that showcases the sweet and earthy flavors of carrots perfectly.

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 still remember the first time I made this easy carrot sheet cake. My daughter had requested it for her birthday, and I was skeptical at first. Could a cake made primarily of carrots really be a crowd-pleaser? To my surprise—and delight—it disappeared quickly, with everyone raving about the delicious, creamy frosting. The combination of moist cake and rich cream cheese frosting is simply irresistible. I promise you, after just one bite, you and your guests will be hooked!

Why You’ll Love This Recipe

Simple & Quick: Whip up this tasty cake in just about 25 minutes of prep time, making it ideal for busy days.
Irresistible Flavor: The warm spices and sweet carrots come together beautifully, creating a cake that melts in your mouth.
Eye-Catching Appeal: The vibrant orange color from the carrots and the thick, smooth frosting make this cake stunning and appetizing.
Flexible Serving: Perfect for snacks, celebrations, or even breakfast with a cup of coffee!
Diet-Friendly Options: Easily adjust ingredients for gluten-free or dairy-free variations if needed.

Ingredients You’ll Need

2 cups all-purpose flour: A staple in baking that gives structure to the cake. Make sure to measure by spooning it into the cup for accuracy.
2 teaspoons ground cinnamon: This baking spice adds warmth and depth to the flavor profile. Feel free to swap with nutmeg for a unique twist!
2 teaspoons baking soda: This leavening agent helps the cake rise and achieve a light texture.
2 teaspoons baking powder: Works alongside baking soda to provide that desired fluffiness.
1 teaspoon salt: Enhances the flavors and balances sweetness.
3 cups grated carrots: Freshly grated carrots bring moisture and natural sweetness. For a shortcut, you can use pre-packaged shredded carrots.
2 cups granulated sugar: Sweetens the cake beautifully. Brown sugar could be used for additional moisture and flavor.
1 cup vegetable or canola oil: Keeps the cake moist; melted coconut oil can also work if you prefer a lighter flavor.
4 large eggs: Bind the ingredients together. Ensure they’re at room temperature for the best results.
20 oz crushed pineapple (well drained): Adds moisture and hints of tropical flavor. Just be sure to drain it well to avoid a soggy cake.
16 oz cream cheese (at room temperature): Essential for the frosting’s rich, creamy texture. Full-fat works best for flavor.
1/2 cup salted butter, at room temperature (1 stick): Adds richness to the frosting. Unsalted butter can also be used, just adjust salt to taste.
2 cups sifted powdered sugar: Sweetens the frosting to perfection. It helps achieve a smooth, spreadable consistency.
1 teaspoon vanilla extract: Enhances the overall flavor profile in the frosting.
1 – 2 tablespoons whole milk: Adjusts the frosting’s texture. Almond or soy milk can be used for dairy-free options.
1/2 cup chopped pecans or walnuts: Optional topping for added texture and flavor. Choose your favorite nuts!

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

Preheat: Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan, ensuring it’s well-coated to prevent sticking.

Whisk Dry Ingredients: In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Throw in the grated carrots and stir until they’re evenly coated with the flour mix.

Mix Wet Ingredients: In the bowl of an electric mixer, combine 2 cups granulated sugar and 1 cup vegetable or canola oil. Beat on medium speed until smooth and creamy. Add in the 4 large eggs one at a time, fully incorporating each before adding the next. Gradually stir in the 20 oz well-drained crushed pineapple.

Combine Mixtures: Pour the carrot-flour mixture into the wet ingredients and beat on low speed until they’re just combined. This is where you’ll see everything come together as the bright orange carrots get blended into the batter.

Pour and Bake: Transfer the batter to the prepared pan, spreading it evenly. Bake in the preheated oven for 45-55 minutes. It’s done when a toothpick inserted into the center comes out clean, and the edges are lightly golden.

Cool Cake: Allow the cake to cool in the pan for a bit before transferring it to a wire rack. Let it cool completely, as frosting a warm cake can lead to a melty mess!

Make Frosting: For the scrumptious cream cheese frosting, beat 16 oz cream cheese and 1/2 cup (1 stick) softened salted butter until fully combined and creamy. Gradually beat in the 2 cups sifted powdered sugar. Add in 1 teaspoon vanilla extract along with 1 tablespoon whole milk. If needed, add more milk, one tablespoon at a time, to achieve your desired consistency.

Frost Cake: Once your cake has cooled completely, spread the frosting evenly on top. And if you like a little crunch, sprinkle 1/2 cup of chopped pecans or walnuts on top for some added texture and flavor.

Storing & Reheating

Store any leftover carrot cake at room temperature for up to 2 days, covered to keep its moisture. For longer storage, refrigerate it for up to a week in an airtight container. If you want to make it in advance, freeze slices for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When ready to enjoy, thaw at room temperature and warm slightly in the microwave for about 10-15 seconds to refresh its texture.

Chef’s Helpful Tips

Make sure the eggs and cream cheese are room temperature before mixing; both mix better this way, creating a smoother batter and frosting.
For a lighter cake, consider folding in beaten egg whites after combining the wet and dry ingredients.
Keep an eye on your cake while baking; ovens can vary, so check for doneness around the 45-minute mark.
Want to enhance the flavor? Add some chopped pineapple to the batter or consider a squeeze of orange juice in the frosting.
If you prefer a less sweet frosting, adjust the powdered sugar to your taste while achieving a spreadable texture.

Baking can be an adventure, and this carrot cake sheet cake is no exception. It’s quick, easy to make, and full of flavor that will surely impress any group of friends or family. Experiment with nuts and spices to make it your own. Enjoy the heartfelt goodness in each bite!

Recipe FAQs

Can I make this cake in advance?

Absolutely! You can bake the cake ahead of time and store it covered at room temperature for up to 2 days. You can also freeze the baked cake for up to 3 months. Just be sure to wrap it tightly!

Is there a way to make this recipe gluten-free?

Certainly! You can substitute the all-purpose flour with a 1:1 gluten-free blend. Just ensure the blend has xanthan gum or another binding agent for the best texture.

Can I use different nuts in this recipe?

Of course! While pecans and walnuts are traditional, feel free to use your favorite nuts or even omit them entirely if preferred. Shredded coconut or chocolate chips could also make delightful additions.

How do I achieve a thicker frosting?

If your frosting is too thin, gradually add more sifted powdered sugar until you reach your desired consistency. Alternatively, you can reduce the amount of milk you add when making the frosting.

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Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

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Author: Anna
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 is a delightful treat loaded with grated carrots and finished with a rich cream cheese frosting. It’s perfect for any occasion, bringing joy to dessert lovers with its moist texture and decadent flavor. Bake it for gatherings or as a sweet surprise!

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 the oven to 350 degrees and grease and flour a 9 x 13 inch cake pan.
In a mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Toss in the grated carrots to coat them well.
Using an electric mixer, combine sugar and oil on medium speed until creamy, then add eggs one at a time, mixing well after each addition. Gradually incorporate the drained pineapple.
Add the carrot mixture to the egg mixture and beat on low until combined.
Transfer the batter to the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before adding frosting.

Notes

Ensure the crushed pineapple is well drained to avoid excess moisture in the cake.
You can substitute vegetable oil with canola oil for a lighter taste.
For an extra crunch, mix in the pecans or walnuts with the batter or sprinkle on top before serving.