Carrot Cake Sheet Cake

🥕 Carrot Cake Sheet Cake: A Crowd-Pleasing Classic Made Easy
Carrot cake has always been a favorite for its moist texture, rich flavor, and just-sweet-enough charm. But when you need a dessert that’s easy to make, simple to serve, and guaranteed to impress, the Carrot Cake Sheet Cake is your go-to recipe. It takes everything you love about traditional carrot cake and makes it even more convenient—perfect for potlucks, parties, birthdays, or just because.

No stacking, no fuss—just a deliciously spiced, tender cake topped with a dreamy layer of cream cheese frosting. This is the kind of dessert that brings people back for seconds (and maybe even thirds).

🧁 Why You’ll Love This Carrot Cake Sheet Cake
Easy to make in a single pan—no layering or decorating skills required

Feeds a crowd with generous slices

Stays moist for days, thanks to the carrots and oil

Pairs perfectly with classic cream cheese frosting

Customizable with add-ins like nuts, pineapple, or coconut

🧾 Ingredients
For the cake:
2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon nutmeg (optional)

4 large eggs

1 cup vegetable oil

1¼ cups granulated sugar

½ cup brown sugar

2 teaspoons vanilla extract

3 cups finely grated carrots

Optional: ½ cup chopped walnuts or pecans, ½ cup crushed pineapple, or ½ cup shredded coconut

For the cream cheese frosting:
8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

2 teaspoons vanilla extract

3–3½ cups powdered sugar (adjust for desired sweetness)

Pinch of salt

👩‍🍳 Instructions
1. Prepare the cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat eggs, oil, both sugars, and vanilla until smooth.

Stir in the grated carrots (and optional add-ins if using).

Gradually add the dry ingredients into the wet mixture and mix just until combined.

Pour batter into the prepared pan and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely before frosting.

2. Make the frosting:
Beat the cream cheese and butter together until light and fluffy.

Add vanilla and a pinch of salt. Gradually mix in powdered sugar until smooth and spreadable.

Spread evenly over the cooled cake.

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