Of course! A Carrot Cake Sheet Cake is the perfect solution when you need to feed a crowd with minimal fuss. It has all the warm, spiced flavor of a classic layer cake but is much easier to make and frost.
Here’s a wonderfully moist and simple recipe that bakes up in a standard jelly roll pan.
Carrot Cake Sheet Cake
This cake is incredibly moist, packed with flavor, and topped with a tangy cream cheese frosting that pairs perfectly with the spices.
Ingredients
For the Carrot Sheet Cake:
· 2 cups (250g) all-purpose flour
· 2 cups (400g) granulated sugar
· 1 teaspoon baking soda
· 2 teaspoons baking powder
· 1 teaspoon salt
· 2 teaspoons ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/4 teaspoon ground ginger
· 1 cup (240ml) vegetable or canola oil
· 4 large eggs
· 2 teaspoons vanilla extract
· 3 cups (about 12 oz or 340g) finely grated carrots
· 1 cup (100g) chopped walnuts or pecans (optional)
· 1/2 cup (80g) crushed pineapple, well-drained (optional, but adds great moisture)
For the Cream Cheese Frosting:
· 1 (8 oz / 226g) block full-fat cream cheese, softened
· 1/2 cup (115g) unsalted butter, softened
· 4 cups (480g) powdered sugar, sifted
· 1-2 teaspoons vanilla extract
· Pinch of salt
Instructions
- Prep and Preheat:
· Preheat your oven to 350°F (175°C).
· Grease and flour a 10×15-inch jelly roll pan (or a 9×13-inch pan for a thicker cake; adjust baking time).
- Make the Cake Batter:
· In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
· In a separate medium bowl, whisk together the oil, eggs, and vanilla extract until well combined.
· Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
· Fold in the grated carrots, nuts, and drained pineapple (if using) until evenly distributed.
- Bake the Cake:
· Pour the batter into the prepared pan and spread it into an even layer.
· Bake for 25-35 minutes (if using a 9×13 pan, it may take 35-45 minutes). The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
· Place the pan on a wire rack and allow the cake to cool completely in the pan. This is crucial before frosting.
- Make the Cream Cheese Frosting:
· In a large bowl, using an electric mixer, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy (about 2 minutes).
· Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until incorporated.
· Add the vanilla extract and a pinch of salt. Increase the speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.
- Frost and Serve:
· Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
· For a pretty finish, you can garnish with a light sprinkling of chopped nuts or a few sprinkles of cinnamon.
· Slice into squares and serve!
Tips for the Best Carrot Sheet Cake:
· Grate Your Own Carrots: Pre-shredded bagged carrots are often too dry and thick. For the best moisture and texture, peel and grate whole carrots on the small holes of a box grater.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and can lead to a tough cake.
· Room Temperature is Key: For the frosting, ensure your cream cheese and butter are truly at room temperature. This is the secret to a smooth, lump-free frosting that doesn’t split.
· Cool Completely: Never frost a warm cake with cream cheese frosting, as it will melt and become a runny mess.
· Spice to Taste: Feel free to adjust the spices. A pinch of cloves or allspice would also be a lovely addition.
· Storage: Because of the cream cheese frosting, this cake should be stored covered in the refrigerator. Let slices come to room temperature for 15-20 minutes for the best flavor and texture.
This cake is perfect for potlucks, Easter celebrations, or any time you need a simple, delicious, and crowd-pleasing dessert. Enjoy