Carrot Cake Sheet Cake is the perfect dessert for feeding a crowd, especially during the spring season when the freshness and warmth of its flavors truly shine. Not only is this cake delightfully easy to make and serve, but its irresistible taste appeals to everyone, whether they consider themselves dessert aficionados or not.
The natural sweetness of the carrots, combined with the richness of the nuts and the spicy hint of cinnamon, creates a complex flavor profile that is beautifully complemented by the tangy cream cheese frosting.
And thanks to the secret ingredient—vegetable oil—this cake is guaranteed to stay moist and delicious.
Homemade Carrot Cake Sheet Cake: A Crowd-Pleasing Favorite
This carrot cake recipe transforms traditional ingredients into a simple, scrumptious dessert that will be the highlight of any gathering. Whether you’re hosting a large event or just a casual get-together, this sheet cake version of the beloved carrot cake is sure to be a hit.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Serving: 12-15 servings
Equipment: 9×13 inch baking pan, medium bowl, large bowl, electric mixer
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tsp vanilla extract
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan with butter or non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a large bowl, beat together the sugar, eggs, and vegetable oil until well combined and smooth.
- Combine Dry and Wet Mixes: Add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cake tough.
- Add Carrots and Nuts: Stir in the grated carrots and nuts, if using, ensuring they are evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack.
- Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is smooth and creamy.
- Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top.
- Serve and Enjoy: Cut the cake into squares and serve. The cake can be garnished with additional chopped nuts or a sprinkle of cinnamon if desired.
Carrot Cake Sheet Cake is not just easy to make—it’s a joy to serve and eat. Its moist, flavorful base and creamy frosting make it a guaranteed crowd-pleaser that’s perfect for any occasion.