Carrot cake is a classic dessert that is loved by many for its deliciously moist texture and warm spices. This Carrot Sheet Cake with Cream Cheese Frosting recipe takes the traditional carrot cake to the next level with its easy and fuss-free preparation, perfect for serving a crowd.
The light and fluffy cake is loaded with sweet raisins, crunchy pecans, and unsweetened coconut flakes that perfectly complement the sweetness of the carrots. The cream cheese frosting is tangy and rich and pairs perfectly with the delicate flavors of the cake.
This recipe is perfect for any occasion, whether it's a family gathering, a potluck, or simply an afternoon tea with friends. For more homemade cake recipes, check out Carrot Cake with Cream Cheese Frosting, Orange Sheet Cake with Orange Cream Cheese Frosting, Yellow Sheet Cake with Chocolate Cream Cheese Frosting, Vanilla Sheet Cake with Cream Cheese, and Carrot Cupcake with Cream Cheese Frosting.
Jump to:
- What is Carrot Sheet Cake?
- Carrot Sheet Cake Ingredients
- Tools you'll need
- How To Make Carrot Sheet Cake
- How to Make Cream Cheese Frosting
- Substitutions
- Variations
- How to Serve
- How to Store
- How to Make Ahead
- How to Freeze
- Tips for Making The Best Carrot Sheet Cake
- FAQ
- Watch How to Make Carrot Sheet Cake
- Related Recipes:
- 📋 Recipe
What is Carrot Sheet Cake?
Carrot Sheet Cake with Cream Cheese Frosting is a dessert made with a light and fluffy carrot cake baked in a sheet pan and topped with a tangy and creamy cream cheese frosting. The cake is made with a combination of all-purpose flour, baking powder, and spices such as cinnamon, nutmeg, allspice, ginger, cloves, and grated carrots.
It also includes other tasty ingredients such as raisins, pecans, walnuts, and unsweetened coconut flakes. The cake is baked in a sheet pan, which makes it easy to serve and perfect for a crowd. The cream cheese frosting is made with cream cheese, butter, powdered sugar, and vanilla extract and is spread over the cooled cake. This dessert is a classic favorite for many, and its warm spices and sweet flavors make it perfect for any occasion.
Carrot Sheet Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Used as the base for the cake batter
- Baking powder: Helps the cake rise and become fluffy
- Ground ginger: Adds a warm, spicy flavor to the cake
- Baking Powder: Helps the cake rise and become light and airy
- kosher salt: Enhances the flavor of the cake and balances the sweetness
- Ground cinnamon: Adds warmth and depth to the flavor of the cake
- Ground nutmeg: Adds a sweet and nutty flavor.
- Ground allspice: Adds a sweet and spicy flavor.
- Ground cloves: Adds a warm and spicy flavor.
- Granulated sugar: Sweetens the cake batter
- Light brown sugar: Sweetens the cake batter and adds moisture
- Avocado oil or any neutral-flavored oil: Adds moisture and richness to the cake.
- Eggs: Bind the cake batter together and help it rise
- Fresh Carrots: Adds sweetness, flavor, and moisture.
- Raisins: Adds chewiness and sweetness to the cake
- Coconut flakes or shredded: Adds texture and flavor.
- Pecans or walnuts: Add crunch and nutty flavor to the cake
- Cream cheese: Used as the base for the frosting
- Unsalted butter: Adds richness and creaminess to the frosting
- Pure vanilla extract: Adds flavor to the frosting.
- Confectioners' sugar: Sweetens and thickens the frosting.
Tools you'll need
- Food Processor or Blender
- (1) 9 by 13 nonstick sheet cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How To Make Carrot Sheet Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan or spray with Baking Spray with flour. In a large bowl, sift together the flour, baking powder, ginger, cinnamon, nutmeg, allspice, and cloves. Toss in the raisins, coconut flakes, and pecans until well coated with the flour mixture. In a food processor or blender, process the carrots, eggs, salt, vanilla extract, granulated sugar, and light brown sugar for about 5 minutes until they are completely smooth. Transfer the carrot mixture to a large bowl; set aside.
Add the dry ingredients to the wet ingredients and mix until just combined. Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour the batter into the prepared baking sheet and spread it out evenly. Bake until the sides pull away slightly from the edge of the pan and a toothpick inserted into the center comes out clean, about 45 minutes.
Remove the cake to a baking rack set in a sheet pan and let it cool completely in the pan before frosting it with Cream Cheese Frosting.
👀👉Note: We used a ceramic baking dish for this Carrot Sheet Cake recipe. It's important to keep in mind that the type of baking dish used can affect the cooking time of the Carrot Sheet Cake.
A metal baking dish may conduct heat differently than a ceramic dish, resulting in varying cooking times. We recommend keeping an eye on the cake while it's baking and checking it periodically with a toothpick or cake tester to ensure it's cooked through. If you are using a metal baking dish, you may need to reduce the cooking time slightly.
How to Make Cream Cheese Frosting
In a standing mixer fitted with the paddle attachment or a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until just combined, about 3 to 5 minutes.
Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula; don’t whip! Reduce the speed of the mixer to low. Add the vanilla extract, raise the speed to high, and mix briefly until smooth, scraping down the bowl occasionally. Spread the cream cheese frosting evenly on the cooled carrot sheet cake using an offset spatula. If desired, you can add chopped nuts for decoration.
Substitutions
- Oil: Instead of avocado oil, you could use grapeseed oil or other neutral oil, such as safflower or canola, or vegetable oil.
- Sugar: If you don't have light brown sugar, you could use dark brown sugar instead.
- Nuts: Instead of pecans or walnuts, you could use other nuts, such as almonds or hazelnuts, or omit them entirely if you have a nut allergy.
- Coconut Flakes: If you don't have coconut flakes, you could omit them or replace them with shredded coconut.
Variations
- Add pineapple: Mix in 1 cup of crushed or diced pineapple, drained well, into the batter for a tropical twist.
- Use different spices: Experiment with different spices or spice blends such as cardamom, pumpkin pie spice, or Chinese five-spice powder in place of ginger, nutmeg, allspice, and cloves.
- Add citrus: Add 1 tablespoon of lemon or orange zest to the batter for a bright, citrusy flavor.
How to Serve
- Cream cheese frosting: Cream cheese frosting is a classic topping for carrot cake. Spread a thick layer of cream cheese frosting over the top of the cake, and optionally sprinkle some chopped nuts on top for added crunch.
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Plain: You can serve carrot cake as is, without any toppings or decorations. Simply slice the cake and serve it on a plate or a cake stand.
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Whipped cream: If you prefer a lighter topping, you can serve carrot cake with whipped cream. Use a mixer to whip heavy cream until it forms stiff peaks, then spoon it over the top of the cake.
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Caramel sauce: For a sweet and decadent touch, drizzle caramel sauce over the top of the cake. You can make your own caramel sauce or use store-bought.
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Ice cream: Carrot cake is also delicious served with a scoop of vanilla ice cream. The cold, creamy texture of the ice cream pairs perfectly with the warm spiciness of the cake.
No matter how you choose to serve your carrot cake, make sure to enjoy it with your favorite hot beverage such as coffee or tea.
How to Store
To store the Carrot Sheet Cake with Cream Cheese Frosting, cover it with plastic wrap or foil, and store it in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months, either in the pan or sliced into portions, tightly wrapped in plastic wrap and then foil. To thaw the cake, simply remove it from the freezer and let it come to room temperature for a few hours before serving. It's best to frost the cake once it's fully thawed.
How to Make Ahead
To make the Carrot Sheet Cake with Cream Cheese Frosting ahead of time, you can prepare the cake and frosting separately and store them in the refrigerator for up to 2 days before assembling and serving. To make the cake ahead of time, allow it to cool completely after baking, then wrap it tightly in plastic wrap and store it in the refrigerator. You can also freeze the cake for longer storage.
To make the frosting ahead of time, prepare it according to the recipe instructions, then store it in an airtight container in the refrigerator until you're ready to use it. When you're ready to assemble the cake, let the frosting come to room temperature for a few minutes, then give it a quick stir to loosen it up before spreading it on the cake. When you're ready to serve the cake, simply frost it with the cream cheese frosting and serve it as desired.
How to Freeze
To freeze the Carrot Sheet Cake with Cream Cheese Frosting, you should first make sure the cake is completely cool, and the frosting has set. Then, follow these steps:
- Wrap the cake in plastic wrap: Wrap the cake tightly in plastic wrap, making sure to cover it completely to prevent freezer burn.
- Wrap in aluminum foil: Wrap the cake again in aluminum foil to provide an additional layer of protection against freezer burn.
- Label and date: Label the cake with the date it was frozen so you can keep track of how long it has been in the freezer.
- Freeze: Place the wrapped cake in the freezer and freeze for up to 2-3 months.
To thaw the cake, remove it from the freezer and let it come to room temperature while still wrapped. This will help prevent condensation from forming on the cake. Once the cake has thawed completely, unwrap it and frost it with the cream cheese frosting.
Tips for Making The Best Carrot Sheet Cake
- Measure ingredients accurately: Baking is a science, so it's important to measure your ingredients accurately to ensure the best results. Use measuring cups and spoons to measure all of the ingredients carefully.
- Don't overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix the ingredients until just combined to ensure a tender, moist cake.
- Use freshly grated carrots: Grate the carrots yourself using the fine side of a box grater or a food processor to ensure they are fresh and moist. Avoid using pre-grated carrots, as they can be dry and less flavorful.
- Let the cake cool completely before frosting: Make sure the cake is completely cool before frosting to prevent the frosting from melting or sliding off the cake.
- Use room temperature ingredients: Bring the eggs and cream cheese to room temperature before using them to ensure a smooth and creamy batter and frosting.
- Use parchment paper: Line the baking sheet with parchment paper to prevent the cake from sticking to the pan and to make it easier to remove from the pan.
- Add flavorings: Add a pinch of orange zest, a tablespoon of grated ginger, or a tablespoon of rum or brandy to the batter for extra flavor.
- Let the flavors meld: Allow the cake to sit for a few hours before serving to allow the flavors to meld together and develop. This will make for an even more delicious cake.
FAQ
Is a sheet cake the same as a regular cake?
Not necessarily. A sheet cake refers to a cake that is baked in a large, shallow rectangular pan, typically with a flat top and no layers. It can be made with the same batter as a regular cake, but the baking time and temperature may need to be adjusted to account for the difference in pan size and shape. Sheet cakes are often used for larger gatherings or events where a larger quantity of cake is needed.
Is carrot cake healthier than regular cake?
Carrot cake is often considered to be healthier than regular cake because it contains carrots, which are a good source of fiber, vitamins, and antioxidants. Additionally, carrot cake often contains other healthy ingredients like nuts, raisins, and spices. However, this does not mean that carrot cake is always a healthy choice, as it can still be high in sugar, calories, and fat depending on the recipe and the frosting used. It's best to enjoy carrot cake in moderation and as part of a balanced diet.
Why is my carrot cake not fluffy?
There are several reasons why your carrot cake may not be fluffy:
- Overmixing: Overmixing the batter can lead to a dense and heavy cake. Mix the batter until just combined, making sure to not overmix.
- Too much oil: Adding too much oil can cause the cake to become heavy and greasy. Make sure to measure the oil accurately.
- Not enough leavening agents: Leavening agents like baking powder and baking soda are responsible for making the cake rise and become fluffy. Make sure to use the correct amount of leavening agents as mentioned in the recipe.
- Not enough air: Beating the eggs until light and fluffy will help to incorporate air into the batter, which will result in a lighter cake.
- Too much sugar: Too much sugar can cause the cake to become heavy and dense. Reduce the amount of sugar in the recipe.
Is there filling in a sheet cake?
Sheet cakes can be made with or without filling. If a filling is desired, it can be added between layers or swirled into the batter before baking. Popular filling options for carrot sheet cake include cream cheese frosting, whipped cream, or fruit preserves.
Can I use vegetable oil instead of avocado oil in this recipe?
Yes, you can use any neutral-flavored oil like vegetable oil, canola oil, or grapeseed oil as a substitute for avocado oil in this recipe.
Can I use pre-shredded carrots for this recipe?
It's best to use fresh carrots that are peeled and shredded at home because pre-shredded carrots may have a different texture and consistency. However, if you must use pre-shredded carrots, make sure to measure them by weight to ensure accuracy.
How do I know when the cake is done baking?
You can use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake, and if it comes out clean with no batter sticking to it, the cake is done. You can also gently press the center of the cake with your finger. If it springs back, it's done.
Can I use vegetable oil instead of avocado oil in the carrot sheet cake recipe?
Yes, you can use vegetable oil or any neutral-flavored oil instead of avocado oil.
Can I make the cake without raisins or nuts?
Yes, you can omit the raisins and/or nuts if you prefer. The cake will still turn out delicious.
Can I use a different type of frosting instead of cream cheese frosting?
Yes, you can use a different type of frosting if you prefer. Some options include vanilla buttercream, chocolate frosting, or whipped cream frosting.
How do I know when the carrot sheet cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean. The edges of the cake should also be slightly browned and pulling away from the sides of the pan.
Can I make the carrot sheet cake in advance?
Yes, you can make the cake in advance and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months.
Can I make the carrot sheet cake in a different size pan?
Yes, you can make the cake in a different size pan, but the cooking time may need to be adjusted. A larger pan will result in a thinner cake and a shorter cooking time, while a smaller pan will result in a thicker cake and a longer cooking time.
Can I add other ingredients to the carrot sheet cake?
Yes, you can add other ingredients to the cake, such as pineapple, apple, or shredded coconut. Just be sure to adjust the cooking time accordingly.
Watch How to Make Carrot Sheet Cake
Related Recipes:
📋 Recipe
How to Make Carrot Sheet Cake
Tools
Ingredients
- 375 g ( 3 cups) all-purpose flour
- 2 tablespoons baking powder
- 1 light brown sugar , packed and leveled off
- 1 cup granulated sugar
- 1-¼ cups avocado oil or any neutral-flavored oil
- 4 large eggs , room temperature
- 1 cup plump raisins
- 455 g 1 pound carrots
- 1 cup sweetened coconut flakes
- 115 g 1 cup pecans or walnuts
- ½ teaspoon kosher salt
- 2 tablespoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Cream Cheese Frosting:
- 1 (8 oz) cream cheese, softened , full fat
- 1 (8 oz) unsalted butter , should be at room temperature but still slightly firm to touch
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Carrot Sheet Cake:
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan or spray with Baking Spray with flour. In a large bowl, sift together the flour, baking powder, ginger, cinnamon, nutmeg, allspice, and cloves. Toss in the raisins, coconut flakes, and pecans until well coated with the flour mixture. In a food processor or blender, process the carrots, eggs, salt, vanilla extract, granulated sugar, and light brown sugar for about 5 minutes until they are completely smooth. Transfer the carrot mixture to a large bowl; set aside.
- Add the dry ingredients to the wet ingredients and mix until just combined. Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour the batter into the prepared baking sheet and spread it out evenly. Bake until the sides pull away slightly from the edge of the pan and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove the cake to a baking rack set in a sheet pan and let it cool completely in the pan before frosting it with Cream Cheese Frosting. 👀👉Note: We used a ceramic baking dish for this Carrot Sheet Cake recipe. It's important to keep in mind that the type of baking dish used can affect the cooking time of the Carrot Sheet Cake.
- A metal baking dish may conduct heat differently than a ceramic dish, which could result in a faster or slower cooking time. It's always a good idea to keep an eye on the cake while it's baking and check it for doneness periodically with a toothpick or cake tester. If using a metal baking dish, you may need to reduce the cooking time slightly.
How to Make Cream Cheese Frosting
- In a standing mixer fitted with the paddle attachment or a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until just combined about 5 minutes.
- Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula; don’t whip! Reduce the speed of the mixer to low. Add the vanilla extract, raise the speed to high, and mix briefly until smooth, scraping down the bowl occasionally. Spread the cream cheese frosting evenly on the cooled carrot sheet cake using an offset spatula. If desired, you can add chopped nuts for decoration.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
