Carrot Sheet Cake with Cream Cheese Frosting
Moist, indulgent, and bursting with warm spices, this Carrot Sheet Cake with Cream Cheese Frosting is the ultimate dessert for any celebration—or simply when you crave a slice of homemade comfort. Made with finely grated carrots, a blend of cinnamon, nutmeg, and ginger, and lightly sweetened with both granulated and brown sugar, this sheet cake boasts incredible flavor in every bite. Topped with a luscious cream cheese frosting that’s perfectly tangy and smooth, this dessert strikes the ideal balance between sweetness and spice. Garnish with chopped pecans or walnuts for an extra touch of crunch and elegance. Easy to prepare in a 9x13 pan, this crowd-pleasing treat is perfect for birthdays, holidays, or any gathering. Plus, with just 30 minutes of prep time, it’s quick enough for weeknight baking!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 3 cups carrots, finely grated
- 1 cups vegetable oil
- 4 eggs, large
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
- 2 tablespoons milk (if needed for frosting consistency)
- 0.5 cups chopped pecans or walnuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan. Line it with parchment paper for easy removal later.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.
Add the grated carrots to the dry ingredients, tossing to coat evenly.
In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract. Slowly pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared sheet cake pan and use a spatula to spread it evenly.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed to prevent it from puffing out of the bowl. Once all the sugar is incorporated, mix in the vanilla extract. If the frosting is too thick, add 1–2 tablespoons of milk as needed until the desired spreading consistency is achieved.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
If desired, sprinkle chopped pecans or walnuts over the frosting for garnish.
Slice the cake into squares and serve. Store any leftover cake in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
8505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.9 g | 577% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 4918 mg | 214% | |
| Total Carbohydrate | 1092.3 g | 397% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 796.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 861 mg | 66% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3605 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
