Carrot Sheet Cake Recipe with Cream Cheese Frosting
Carrot Sheet Cake with a rich and creamy Cream Cheese Frosting is so unbelievably moist and perfectly spiced. Perfect for entertaining, learn how to make this easy Carrot Sheet Cake Recipe and enjoy all the flavors of traditional layered carrot cake, in a fraction of the time.
Servings: 24 servings
Remove eggs (for the cake) plus the cream cheese and butter (for the frosting) from the refrigerator and allow them to come to room temperature.
Preheat oven to 350 degrees F. Grease and lightly flour a large rimmed 18 by 13-inch baking sheet.
In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir in the grated carrots until they're coated and no more lumps remain.
Using an electric stand mixer (or hand mixer), beat the sugars with the oil until light and fluffy (approximately 2 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla and pineapple, continuing to mix until thoroughly combined.
Add the flour mixture to the egg mixture ad beat on low until just combined. Stir in the chopped nuts (if using).
Pour the batter into your prepared baking sheet and spread into an even layer. Bake in a preheated oven for 22-25 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool completely. Frost with cream cheese frosting and sprinkle with additional pecans or chocolate candy carrot decorations, if desired.
For the frosting
Using an electric stand mixer (or hand mixer) whip the cream cheese with the butter until smooth.
With the mixer running, add the vanilla and powdered sugar, 1 cup at a time, and beat until smooth, light, and fluffy.
- You may substitute the crushed pineapple for applesauce, if needed.
- I couldn't find any pre-made store-bought carrot-shaped cake toppers that I liked so I made these itty bitty candy melt carrots inspired by Life in the Lofthouse. You'll need orange and green colored candy melts. Melt each in separate bowls and transfer to individual piping bags with a small round top. Pipe onto parchment paper and allow it to harden before removing and placing the cake.
- Store leftovers wrapped in plastic wrap and in the refrigerator for up to 3 days.
Calories: 360kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 215mg | Potassium: 104mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2849IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg