Carrot Cake Sheet Cake

Moist, warmly spiced, and topped with a rich layer of cream cheese frosting, this Carrot Cake Sheet Cake is a timeless dessert that’s as easy to make as it is delicious. Whether you’re celebrating a holiday, hosting a gathering, or just want to enjoy a classic cake without the hassle of stacking layers, this one-pan wonder is the perfect choice.

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Why You’ll Love This Recipe
Super Moist – Thanks to fresh carrots, oil, and applesauce.
One-Pan Simplicity – No layers, no fuss, just bake and frost.
Classic Flavor – Full of cinnamon, nutmeg, and just the right amount of sweetness.
Perfect for Sharing – Great for parties, potlucks, or feeding a crowd.
Irresistible Cream Cheese Frosting – Smooth, tangy, and perfectly spreadable.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 4 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• ½ cup unsweetened applesauce
• 2 tsp vanilla extract
• 2½ cups finely grated carrots (about 4–5 medium carrots)
• Optional: ½ cup chopped pecans or walnuts
• Optional: ½ cup crushed pineapple, drained
• Optional: ½ cup shredded coconut

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 2 tsp vanilla extract
• Pinch of salt

Tools You’ll Need

• 9×13-inch sheet cake pan
• Hand or stand mixer
• Mixing bowls
• Spatula or whisk
• Box grater or food processor (for carrots)
• Offset spatula (for frosting)

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×13-inch pan, or line it with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Mix Wet Ingredients
In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
Add oil, applesauce, and vanilla extract. Mix until well combined.

Step 4: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in grated carrots and any optional add-ins like nuts, pineapple, or coconut.

Step 5: Bake the Cake
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.

Step 6: Make the Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar, beating until fully combined.
Add vanilla extract and a pinch of salt, and mix until creamy.

Step 7: Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice into squares and serve directly from the pan or transfer to a platter.
Top with chopped nuts or a light dusting of cinnamon if desired.

Tips for Best Results
Grate Carrots Fresh – Pre-shredded carrots are too dry and don’t blend well.
Cool Before Frosting – A warm cake will melt the frosting.
Don’t Overmix – Mix until just combined to keep the cake tender.
Use Room Temperature Ingredients – Helps everything blend smoothly.
Chill for Neater Slices – If you’re slicing ahead, refrigerate briefly for cleaner cuts.

Serving Suggestions
Hot Coffee or Chai – Pairs beautifully with the spiced cake.
Fresh Berries – A light and fruity contrast to the richness.
Vanilla Ice Cream – For a warm-and-cold dessert combo.
Mint Tea – A refreshing sip to follow each bite.
Mini Cupcake Version – Scoop into muffin tins for portioned treats.

How to Store & Reheat

Storing:
Refrigerate: Cover tightly and store in the fridge for up to 5 days.
Room Temp: Can be kept at room temperature for 1–2 days if unfrosted.
Freeze: Freeze unfrosted cake or frosted slices tightly wrapped for up to 2 months.

Reheating:
Best served chilled or at room temp. Warm slices briefly in the microwave (without frosting) if desired.

Frequently Asked Questions

1. Can I make this gluten-free?
   Yes, use a 1:1 gluten-free flour blend and make sure your other ingredients are gluten-free.
2. Is the pineapple necessary?
   No, but it adds extra moisture and sweetness. Feel free to skip or swap with applesauce.
3. Can I make this into cupcakes?
   Absolutely! Bake in lined muffin tins at 350°F for 18–20 minutes.
4. Can I reduce the sugar?
   You can slightly reduce it by ¼ cup in the batter or use less frosting to cut sweetness.
5. Can I add raisins?
   Yes, ½ cup of golden or regular raisins makes a great addition.

Final Thoughts
Carrot Cake Sheet Cake is the perfect combination of warm spices, tender texture, and luscious frosting—all in an easy, one-pan format. Whether you dress it up with add-ins or keep it classic, this dessert is a crowd-pleaser from first bite to last crumb.

Bake it, share it, and enjoy the comforting charm of homemade carrot cake—without the layers or hassle!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 5g | Carbohydrates: 52g | Fat: 26g | Fiber: 2g | Sodium: 320mg

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