Carrot Cake Sheet Cake

If you’re craving a moist, flavorful dessert that’s easy to make and perfect for serving a crowd, this Carrot Cake Sheet Cake is just what you need. Loaded with shredded carrots, warm spices, and topped with a luscious cream cheese frosting, this classic treat is ideal for birthdays, holidays, or anytime you want to wow your guests with a homemade dessert.

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Why You’ll Love This Recipe
Moist & Tender – Thanks to oil, carrots, and a touch of applesauce.
Big Batch Friendly – Feeds a crowd, making it great for parties and potlucks.
No Layers – All the flavor of traditional carrot cake without the fuss.
Warm & Spiced – Cinnamon and nutmeg give it that signature flavor.
Cream Cheese Frosting – Sweet, tangy, and rich—just like it should be.

Ingredients You’ll Need

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1½ tsp baking soda
• 1½ tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 4 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• ½ cup applesauce (unsweetened)
• 2 tsp vanilla extract
• 2½ cups grated carrots (about 4–5 medium carrots)
• Optional: ½ cup chopped walnuts or pecans
• Optional: ½ cup crushed pineapple, well-drained
• Optional: ½ cup shredded coconut

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3½ cups powdered sugar
• 1½ tsp vanilla extract
• Pinch of salt

Tools You’ll Need

• 9×13-inch sheet cake pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Box grater or food processor (for carrots)

Step-by-Step Instructions

Step 1: Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×13-inch sheet cake pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Mix Wet Ingredients
In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy.
Add oil, applesauce, and vanilla extract. Mix until smooth.

Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in grated carrots and any optional mix-ins like nuts, pineapple, or coconut.

Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before frosting.

Step 6: Make the Frosting
In a large bowl, beat softened cream cheese and butter until smooth and fluffy.
Add powdered sugar gradually, mixing on low until fully combined.
Add vanilla extract and a pinch of salt. Beat until light and spreadable.

Step 7: Frost and Decorate
Once the cake is completely cool, spread the cream cheese frosting evenly over the top with a spatula.
Sprinkle with extra chopped nuts or shredded coconut if desired.
Slice and serve directly from the pan or transfer to a serving platter.

Tips for Best Results
Grate Fresh Carrots – Pre-shredded carrots are too dry; grate them fresh for best moisture.
Don’t Overmix – Mix until just combined to keep the cake soft and fluffy.
Cool Completely – Never frost a warm cake or the frosting will melt.
Customize the Mix-Ins – Pineapple, coconut, and nuts add great texture and flavor.
Make it Ahead – Bake and frost the day before for the best flavor and texture.

Serving Suggestions
Hot Coffee or Tea – Pairs beautifully with the spiced cake and sweet frosting.
Vanilla Ice Cream – A scoop on the side turns it into a decadent dessert.
Fruit Salad – Adds a fresh and light contrast.
Lemon Iced Tea – Brightens up the cozy spice flavors.

How to Store & Reheat

Storing:
Refrigerate: Store in the fridge, covered, for up to 5 days.
Room Temperature: If unfrosted, the cake can stay at room temp for 2 days.

Freezing:
Freeze the unfrosted or frosted cake in individual slices. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight.

Reheating:
Best enjoyed chilled or at room temp. If desired, microwave a slice for 10–15 seconds for a warm treat (without frosting).

Frequently Asked Questions

1. Can I make this recipe into cupcakes?
   Yes! Bake in a muffin tin for 20–22 minutes at the same temperature.
2. Can I use a different frosting?
   Buttercream or whipped cream works too, but cream cheese frosting is the classic pairing.
3. Is this recipe dairy-free?
   The cake can be dairy-free if you skip the frosting or use plant-based substitutes.
4. Can I make this gluten-free?
   Yes, use a 1:1 gluten-free flour blend. Be sure to check other ingredients for gluten content.
5. Can I make this nut-free?
   Absolutely. Just omit the walnuts or pecans.

Final Thoughts
This Carrot Cake Sheet Cake is a classic made easy—rich, spiced, moist, and topped with a dreamy layer of cream cheese frosting. It’s perfect for sharing, storing, or freezing, and it’s endlessly customizable with your favorite mix-ins. Whether you’re baking for a birthday, Easter, or just because, this recipe is sure to earn a permanent spot in your dessert rotation.

Bake it today and share your slice of happiness online!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 5g | Carbohydrates: 52g | Fat: 26g | Fiber: 2g | Sodium: 320mg

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