Carrot Cake Sheet Cake: A Classic Dessert Made Easy
When you think of comfort desserts that never go out of style, carrot cake is always near the top of the list. Rich with warm spices, studded with shredded carrots, and slathered in luscious cream cheese frosting, it’s a treat that’s both indulgent and surprisingly wholesome. And when you bake it in a sheet pan? It becomes even more convenient, crowd-friendly, and perfect for any occasion.
Whether you’re baking for Easter, birthdays, potlucks, or just because—it’s hard to go wrong with a Carrot Cake Sheet Cake.
🥕 Why Make It as a Sheet Cake?
Sheet cakes are the unsung heroes of the dessert world. Here’s why:
Easier to bake and frost—no layering required!
Feeds a crowd—perfect for parties, picnics, and holidays.
Stores and transports easily—great for potlucks and school events.
Same delicious flavor as traditional layer cake, with less fuss.
📝 Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
4 large eggs
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil
1/2 cup applesauce (for moisture!)
2 teaspoons vanilla extract
3 cups shredded carrots (freshly grated for best texture)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3–4 cups powdered sugar (depending on your sweetness preference)
1 teaspoon vanilla extract
Pinch of salt
🍰 Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. Mix Wet Ingredients
In another large bowl, beat the eggs, sugars, oil, applesauce, and vanilla until smooth and well combined.
4. Combine Everything
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in shredded carrots, pineapple, nuts, and raisins (if using).
5. Bake
Pour batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
6. Frost the Cake
Beat the cream cheese and butter together until fluffy. Add powdered sugar, vanilla, and salt, and beat until smooth. Spread frosting over cooled cake.
✨ Tips for Success
Grate your own carrots—store-bought shreds are too thick and dry.
Don’t overmix the batter, or the cake may turn dense.
Chill the cake before slicing for cleaner cuts and easier serving.
Add flair: Sprinkle chopped nuts or shredded coconut on top of the frosting for texture and beauty.
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