Carrot Sheet Cake Recipe With Cream Cheese Frosting

Indulge in this super moist carrot sheet cake recipe, topped with the best cream cheese frosting. It’s an easy recipe that’ll wow your friends or just satisfy your own sweet tooth—plus, it’s a great way to sneak in some veggies!

I’ve gotta share this amazing carrot sheet cake recipe with you. It’s one of those desserts that’s easy to make, super delicious, and perfect for any occasion. 

Whether you’re hosting a dinner, celebrating a birthday, or just want a sweet treat, this carrot sheet cake is a winner. Plus, it’s a great way to sneak in some veggies!

First off, it’s moist, fluffy, and filled with those warm spices we all love. Plus, it’s topped with cream cheese frosting that’s to die for. 

This cake is easy to make in a big sheet pan, so it’s perfect for feeding a crowd or just having leftovers to snack on. Trust me, everyone will be coming back for seconds.

If you love carrot cake recipes you may like to try my Carrot Cake Pops or my Gluten-Free Carrot Cake Baked Oats.

WHY YOU’LL LOVE THIS CARROT SHEET CAKE RECIPE

You’ll love this carrot sheet cake recipe because it’s ridiculously easy to make and yields a perfectly moist and fluffy cake every time. The warm spices give it that cozy flavor, and the cream cheese frosting is just the cherry on top. 

Plus, it’s perfect for feeding a crowd or enjoying over a few days—if it lasts that long!

SIMPLE INGREDIENTS YOU NEED FOR THE CARROT CAKE SHEET CAKE

You will need the following ingredients listed below to make the moist carrot cake (the exact measurements and full recipe are in the recipe card at the end of this post):

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt
• Vegetable oil
• White sugar
• Large eggs – room temperature eggs
• Vanilla extract
• Grated carrots
• Cream cheese
• Unsalted butter
• Powdered sugar
• Milk
• Optional – chopped nuts, crushed pineapple, ground ginger, brown sugar, sour cream, etc.

HOW TO MAKE THIS EASY CARROT SHEET CAKE RECIPE

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. Mix the Wet Ingredients: In separate bowl, beat the oil, sugar, eggs, and vanilla with a hand mixer until smooth. Alternatively can use a stand mixer with the paddle attachment. Then add in the grated carrots.
3. Combine: Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into a greased 9×13 inch baking pan.
4. Bake: Bake at 350 degrees F for 32-36 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
5. Make the Frosting: Beat together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth and creamy. Spread the frosting over the cooled cake.
6. Serve and Enjoy: Cut into squares and enjoy your delicious creation! This cake is perfect for sharing or just enjoying by yourself (no judgment here).

STORING LEFTOVERS

1. Cool Completely: Let the cake cool completely before storing it to prevent condensation and sogginess.
2. Refrigerate: Place the leftover cake in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator, where it will stay fresh for up to 5 days.
3. Freeze: If you want to keep the cake longer, you can freeze it. Wrap individual slices in plastic wrap, then place them in a freezer-safe container or bag. The cake can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature when you’re ready to enjoy it again.

TIPS AND TRICKS FOR BEST RESULTS

1. Use Fresh Carrots: Grate fresh carrots instead of using pre-shredded carrots. Freshly grated carrots add more moisture and flavor to the cake.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until they’re incorporated. Overmixing can make the cake dense and tough.
3. Add a Pinch of Salt: Adding a pinch of salt to the frosting can enhance its flavor and balance the sweetness.
4. Line the Pan: Line your baking pan with parchment paper for easy removal and to prevent sticking.
5. Test for Doneness: Insert a toothpick into the center of the cake to check if it’s done. If it comes out clean, the cake is ready.
6. Cool Completely Before Frosting: Let the cake cool completely before spreading the cream cheese frosting. This prevents the frosting from melting and keeps it smooth.
7. Customize the Mix-ins: Add-ins like nuts, raisins, or crushed pineapple can enhance the cake’s flavor and texture. Choose what you like best or mix it up for variety.
8. Chill the Frosting: Chill the frosting slightly before spreading it on the cake to make it easier to work with and give a cleaner finish.

FAQS

WHAT MAKES THIS THE BEST CARROT CAKE RECIPE FOR SPECIAL OCCASIONS?

This carrot cake recipe is perfect for special occasions because it yields a moist cake filled with warm spices and a dreamy cream cheese frosting. It’s versatile enough to make as a sheet cake, carrot layer cake, or cupcakes, catering to a lot of people while maintaining its delicious flavor and texture.

CAN I USE A FOOD PROCESSOR TO PREPARE THE CARROT CAKE BATTER?

Yes, you can use a food processor to grate the carrots and combine the ingredients. However, when mixing the wet and dry ingredients, use medium speed on an electric hand mixer or gently fold with a rubber spatula to avoid overmixing, which can result in a dense cake.

WHAT ARE SOME TIPS FOR DECORATING CARROT CAKE FOR EASTER DINNER OR SPECIAL OCCASIONS?

Decorating carrot cake for special occasions can be fun and creative. Use colorful edible flowers, shredded coconut, or carrot-shaped fondant pieces on top of the cake for a festive look. 

Serving the cake on a nice serving platter also adds a touch of elegance to your Easter dinner or celebration.

CAN I TURN THIS RECIPE INTO CARROT CAKE CUPCAKES?

Absolutely! You can easily transform this carrot sheet cake recipe into delicious carrot cake cupcakes. To do this, simply follow the recipe as instructed, but divide the cake batter evenly into a lined muffin tin. 

Reduce the bake time to about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once cooled, top the cupcakes with the dreamy cream cheese frosting.

Other Delicious Cake, Pie and Cookie Recipes You May Like To Try!

• The Best Banana Zucchini Bread Recipe
• Gluten-Free Strawberry Cheese
• Vegan Key Lime Pie Recipe
• Oreo Cake Balls
• Easy Banana Chocolate Chip Muffins
• 5-Ingredient Banana Cream Pie
• The Best Chocolate Zucchini Sheet Cake
• Cinnamon Streusel Sour Cream Coffee Cake
• The Best Gluten-Free Chocolate Cake
• Vegan Strawberry Cream Pie

IF YOU TRIED THIS EASY CARROT CAKE RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS EASY PEASY RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails