Carrot Sheet Cake with Frosting
Delight your taste buds with this moist and tender Carrot Sheet Cake with Cream Cheese Frosting, a dessert that's as easy to make as it is delicious. This one-pan wonder combines the warm, cozy flavors of cinnamon, nutmeg, and ginger with the natural sweetness of freshly grated carrots, creating a perfectly spiced cake that's irresistibly soft and fluffy. Topped off with a luscious, velvety cream cheese frosting, this classic dessert gets an elevated twist that’s perfect for celebrations, potlucks, or an everyday indulgence. With just 25 minutes of prep time and basic pantry staples like applesauce, brown sugar, and vanilla, this crowd-pleaser is an effortless way to satisfy your sweet cravings. Whether you’re serving it at a family gathering or enjoying a slice with a cup of coffee, this carrot sheet cake is guaranteed to be the star of the table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 large carrots)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk (optional, for thinning frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In another large bowl, combine the granulated sugar, light brown sugar, vegetable oil, and applesauce. Beat with an electric mixer on medium speed until smooth and well combined.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the grated carrots until evenly distributed throughout the batter.
Pour the batter into the prepared sheet cake pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
To make the frosting, beat together the softened cream cheese and butter in a medium bowl until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating until smooth. Add the vanilla extract and mix well.
If the frosting is too thick, you may add milk, one tablespoon at a time, until it reaches the desired consistency.
Spread the cream cheese frosting evenly over the cooled carrot cake using a spatula.
Slice into squares or rectangles and serve. Enjoy!
Nutrition Facts
Calories |
7818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.9 g | 524% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 4559 mg | 198% | |
| Total Carbohydrate | 1022.5 g | 372% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 791.8 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 714 mg | 55% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2315 mg | 49% | |
*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.
