Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is the ultimate dessert for any gathering. This easy-to-make cake brings together a moist, spiced cake packed with grated carrots and a delightful cream cheese frosting that complements its flavor perfectly. Perfectly soft and flavorful, this cake is baked in a sheet pan, making it a crowd-pleaser that’s both visually enticing and approachable for bakers of all skill levels. If you’re searching for a comforting dessert that feels like a warm hug, this is it!

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 first stumbled upon a recipe for carrot cake many years ago and instantly fell in love with the combination of sweet and savory flavors. Each bite of the dense, spiced cake felt like a special treat, and it didn’t take long to realize that a sheet cake was a brilliant way to serve it. From birthdays to potlucks or just a relaxing weekend treat, it’s a delicious option that brings everyone together. I’m excited for you to experience how easy this Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is, so let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Prep this indulgent cake in just 25 minutes and let your oven do the rest!
Irresistible Flavor: Enjoy the aromatic spices and sweetness from freshly grated carrots complemented by the creamy frosting.
Eye-Catching Appeal: This delightful sheet cake is beautifully adorned with frosting and nuts, making it a showstopper at any gathering.
Flexible Serving: Perfect for dessert, snacks, or even brunch, it works for any occasion.
Diet-Friendly Options: Feel free to adjust the recipe for your dietary needs with easy substitutions!

Ingredients You’ll Need

2 cups all-purpose flour: Essential for structure; you can substitute with a gluten-free blend if needed.
2 teaspoons ground cinnamon: Adds warmth and spice; consider adding nutmeg for an extra kick.
2 teaspoons baking soda: Acts as a leavening agent to help the cake rise.
2 teaspoons baking powder: Adds more lift for a light cake.
1 teaspoon salt: Enhances flavors; don’t skip it!
3 cups grated carrots: Offers sweetness and moisture; freshly grated is best for texture.
2 cups granulated sugar: Sweetens the cake; you could use half brown sugar for a richer flavor.
1 cup vegetable or canola oil: Keeps the cake moist; substitute with melted coconut oil for a hint of tropical flavor.
4 large eggs: Binds the ingredients together; make sure they’re at room temperature for best results.
20 oz crushed pineapple (well drained): Gives moisture and sweetness; fresh pineapple works too, just be sure to drain it well.
16 oz cream cheese (at room temperature): The star of the frosting; soften it by leaving it out for a bit.
1/2 cup salted butter, at room temperature: Fluffs up the frosting nicely, adding rich flavor.
2 cups sifted powdered sugar: Sweetens and thickens the frosting; sift to ensure a smooth texture.
1 teaspoon vanilla extract: Enhances flavor; pure extract is best!
1–2 tablespoons whole milk: Adjust to achieve your desired frosting consistency.
1/2 cup chopped pecans or walnuts: Adds a delightful crunch on top; optional if you prefer a nut-free cake.

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

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

Whisk the Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Gently stir in the 3 cups grated carrots until they’re well coated with the flour mixture; this helps maintain moisture.

Combine Wet Ingredients: In the bowl of an electric mixer, beat 2 cups granulated sugar and 1 cup vegetable oil on medium speed until smooth and creamy. Then add the 4 large eggs, one at a time, ensuring you beat well after each addition. Finally, slowly mix in the 20 oz well-drained crushed pineapple until fully combined.

Mix Dry and Wet Ingredients: Pour the carrot and flour mixture into the egg mixture, and with the mixer on low speed, beat until everything is just combined. This gentle approach prevents overmixing, keeping your cake tender.

Bake the Cake: Pour the batter into your prepared pan, spreading it evenly. Bake in your preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, and the cake feels firm in the center. The edges should also be lightly golden, releasing a fragrant aroma.

Cool and Prepare the Frosting: Once baked, allow the cake to cool completely in the pan. Meanwhile, in a mixing bowl, beat together 16 oz cream cheese and 1/2 cup salted butter on medium speed until smooth. Gradually add 2 cups sifted powdered sugar, mixing until well combined, before incorporating 1 teaspoon vanilla extract and 1 tablespoon of milk. If your frosting seems too thick, add the remaining tablespoon of milk until it reaches your desired consistency.

Frost the Cake: Once the cake has cooled, spread the cream cheese frosting generously over the top. If you’d like, sprinkle 1/2 cup chopped pecans or walnuts on top for an extra crunch and visual appeal.

Storing & Reheating

This Carrot Cake Sheet Cake stores wonderfully at room temperature for up to 2 days. For longer storage, keep it in the refrigerator, where it will stay fresh for about a week in an airtight container. You can also freeze this cake for up to 3 months; just wrap it tightly in plastic wrap and then in aluminum foil. To enjoy, simply thaw in the refrigerator overnight and bring to room temperature before serving. Don’t worry if it loses a bit of moisture; a quick frosting refresh or a light cover with a damp paper towel in the microwave can help.

Chef’s Helpful Tips

Ensure your cream cheese and butter are at room temperature for a silky frosting. Cold ingredients can create clumps that are hard to mix.
Avoid overmixing the batter after adding the flour; this keeps your cake light and fluffy, preventing it from becoming dense.
If you notice pecans or walnuts are too big, give them a rough chop for a better texture in the frosting.
Want a flavor boost? Adding a teaspoon of orange zest or a pinch of nutmeg can elevate your cake’s taste profile wonderfully!
Consider making the cake ahead of time; it tastes even better the next day once the flavors meld together.

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is truly delightful and perfect for any occasion—from birthdays to casual afternoons. With its enticing flavors and moist texture, it invites everyone to indulge a little. Plus, the easy preparation means you won’t break a sweat in the kitchen! You might find yourself wanting to make it on repeat, so feel free to experiment with different nuts or spices to tailor it to your taste. Enjoy every scrumptious bite!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can prepare the cake and frosting a day or two in advance. Just store the cooled cake tightly wrapped in plastic wrap at room temperature and make the frosting shortly before you plan to serve it.

How can I make this cake healthier?

You can cut down on sugar by using natural sweeteners like honey or maple syrup, or reduce the amount of sugar in the recipe by substituting some with unsweetened applesauce. This swap will also keep the cake moist.

What can I substitute for eggs?

If you’re looking to make this cake egg-free, you can substitute each egg with 1/4 cup unsweetened applesauce or 1/4 cup Greek yogurt for moisture and binding.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for about a week, or freeze it for up to 3 months. Just remember to wrap it well!

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Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

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Author: Peter
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 wonderfully moist and flavorful, combining shredded carrots, crushed pineapple, and a luscious cream cheese frosting. It’s an excellent choice for gatherings or as a comforting dessert at home.

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. Grease and flour a 9 x 13 inch cake pan and set aside.
In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the drained pineapple.
Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the center is no longer jiggly. Allow the cake to cool before frosting.

Notes

For best results, ensure that the cream cheese and butter are at room temperature before mixing for frosting.
Garnish with additional pecans or walnuts for a delightful topping.
Store any leftovers in an airtight container to maintain freshness.