There is something truly comforting and joyful about a homemade carrot cake, especially when it’s baked in a convenient sheet pan and topped with rich, velvety cream cheese frosting. The Carrot Sheet Cake with Cream Cheese Frosting Recipe brings together moist, warmly spiced cake loaded with fresh grated carrots and finished with a luscious frosting that balances sweetness with a hint of tang. Perfect for family gatherings, celebrations, or an everyday indulgence, this recipe is as approachable as it is delicious, making it a beloved staple you’ll return to time and time again.
Ingredients You’ll Need
Getting the ingredients right is essential, and this recipe keeps it wonderfully simple. Each component plays a crucial role — from the spices that bring warmth, to the carrots that add moisture and color, to the cream cheese frosting that crowns the cake with creamy indulgence.
- 2 cups granulated sugar: Sweetens the cake perfectly without overpowering.
- 2 cups all-purpose flour: Provides structure for a tender crumb.
- 1 teaspoon allspice: Adds a deep, aromatic warmth to the spice blend.
- 2 teaspoons cinnamon: Brings classic cozy flavor that pairs beautifully with carrot.
- 2 teaspoons baking soda: Helps the cake rise light and fluffy.
- 1 teaspoon salt: Enhances all the other flavors.
- 1 1/2 cups vegetable oil: Keeps the cake moist and tender.
- 4 large eggs: Bind the ingredients and add richness.
- 3 cups grated carrots: The star ingredient, providing natural sweetness, moisture, and vibrant color.
- 2 cups powdered sugar: Essential for the smooth, sweet cream cheese frosting.
- 8 tablespoons butter (softened): Adds luxurious creaminess to the frosting.
- 8 oz cream cheese (softened): Delivers tangy richness that perfectly balances the sweetness.
- 1 teaspoon vanilla extract: Elevates both the cake and frosting with warm fragrance.
How to Make Carrot Sheet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F, ensuring it reaches the perfect baking temperature for even cooking. Grease an 8 x 11 inch pan thoroughly — this will help your cake release easily once baked and keep the edges tender.
Step 2: Mix the Dry Ingredients
In a large bowl, combine all the dry ingredients: flour, sugar, allspice, cinnamon, baking soda, and salt. This mixture blends the essential flavors and leavening agents evenly throughout the cake, setting the foundation for a balanced, delicious bite.
Step 3: Add Oil and Eggs
Pour in the vegetable oil first, then add the eggs one at a time, mixing well after each addition. This step incorporates moisture and richness, crucial for the cake’s luscious texture while ensuring the batter is smooth and well combined.
Step 4: Stir in the Grated Carrots
Fold the grated carrots gently into the batter. These wonderful strands bring natural sweetness and moisture, giving the cake its signature flavor and that inviting, tender crumb you’ll love.
Step 5: Bake and Test for Doneness
Pour the batter into your prepared pan and bake on the center rack for about 35 minutes. Use a toothpick inserted into the cake’s center to check: it should come out mostly clean with a few moist crumbs but no wet batter.
Step 6: Cool Completely
Allow your cake to cool on a wire rack completely before moving on. This step is important to prevent the frosting from melting into the cake and to maintain that perfect texture when you serve.
Step 7: Prepare the Cream Cheese Frosting
While the cake cools, make the frosting by beating together softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy, sweet, and just tangy enough to complement the spiced carrot cake beneath.
Step 8: Frost the Cake
Spread the cream cheese frosting smoothly over the cooled cake using an offset spatula or knife. Don’t rush this step — the frosting is the icing on the cake, literally, so take your time for an even, inviting finish.
How to Serve Carrot Sheet Cake with Cream Cheese Frosting Recipe
Garnishes
For a simple yet stunning touch, garnish your carrot sheet cake with a sprinkle of chopped toasted walnuts or pecans. The added crunch contrasts beautifully with the velvety frosting and moist cake. A light dusting of cinnamon on top can also enhance the spices already present in the cake.
Side Dishes
This cake pairs wonderfully with fresh fruit like sliced oranges or a crisp apple salad for a refreshing balance. For a more indulgent experience, serve it alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream.
Creative Ways to Present
Try cutting your carrot sheet cake into fun shapes using cookie cutters for a delightful presentation at parties or gatherings. Layer slices with extra frosting between them for a quick carrot cake parfait, or serve small bites on skewers with cream cheese frosting dipping sauce on the side for a playful twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. It stays fresh for up to 4 days, maintaining its moistness and the cream cheese frosting’s creamy texture.
Freezing
You can freeze the cake without frosting by wrapping tightly with freezer-safe foil or plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before frosting. For fully frosted cake, freeze slices separately wrapped well to prevent freezer burn.
Reheating
Although carrot cake is delicious chilled, warm slices slightly in the microwave for about 10 seconds to bring out the soft spiced aromas. Avoid reheating too long to keep the frosting fresh and creamy.
FAQs
Can I use shredded carrots from the store instead of grating fresh carrots?
Yes, pre-shredded carrots work well in this recipe and save prep time. Just be sure they are well drained if they seem wet to avoid excess moisture in your cake.
Is it possible to make this carrot cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best texture. The cake will be just as moist and flavorful.
Can I substitute the vegetable oil with another type of fat?
Vegetable oil is best for keeping the carrot cake moist and tender, but you can use light olive oil, canola oil, or melted coconut oil for slight variations. Avoid using butter in place of oil as it changes the texture significantly.
How long does this carrot cake stay moist?
This carrot sheet cake stays delightfully moist for several days when stored properly in the refrigerator. The combination of oil and grated carrots keeps it soft and fresh without drying out quickly.
Can I add nuts or raisins to the batter?
Yes! Feel free to fold in a cup of chopped walnuts, pecans, or raisins with the grated carrots for added texture and bursts of flavor.
Final Thoughts
If you’re craving a dessert that feels like a warm hug and is incredibly easy to make, this Carrot Sheet Cake with Cream Cheese Frosting Recipe is just the thing. With its moist, spiced layers and rich frosting, it’s sure to become a fast favorite in your home. Don’t hesitate to try it out—you might just be baking this one again sooner than you think!
