Moist Carrot Sheet Cake with Cream Cheese Frosting Recipe

This Moist Carrot Sheet Cake is packed with warm spices, shredded carrots, and a creamy, tangy cream cheese frosting that makes every bite irresistible. It’s a perfect dessert for parties, family gatherings, or whenever you’re craving a comforting and delicious homemade treat.

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Combine the Wet Ingredients: In a large bowl, beat the sugars and oil together until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the Carrots and Optional Ingredients: Fold in the shredded carrots, pineapple (if using), nuts, and coconut until evenly distributed.

Step 2: Bake the Carrot Cake

1. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and stir until just combined. Be careful not to overmix.
2. Pour into the Pan: Spread the batter evenly into the prepared baking sheet.
3. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
4. Cool Completely: Let the cake cool completely in the pan before frosting.

Step 3: Make the Cream Cheese Frosting

1. Beat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
2. Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, and beat on low speed until fully combined.
3. Flavor and Thin the Frosting: Stir in the vanilla extract and, if needed, add heavy cream to reach your desired consistency. Beat on high speed for another minute until the frosting is light and fluffy.

Step 4: Frost the Cake

1. Spread the Frosting: Once the cake is completely cooled, spread a generous layer of the cream cheese frosting over the top.
2. Decorate (Optional): Garnish with extra chopped nuts, a sprinkle of shredded coconut, or a dusting of cinnamon for an extra touch.

Why You’ll Love This Recipe

• Super Moist Texture: The combination of shredded carrots and optional pineapple ensures the cake stays incredibly moist and flavorful.
• Balanced Sweetness: The lightly sweet cake paired with the rich, tangy cream cheese frosting creates the perfect balance.
• Simple to Make: This sheet cake is easy to prepare and perfect for feeding a crowd.
• Customizable: You can mix in extras like walnuts, pecans, or even raisins to add more texture and flavor to the cake.

Tips for Success

• Grate the Carrots Finely: Finely grated carrots will melt into the cake and help maintain its moist texture.
• Avoid Overmixing: Once you combine the wet and dry ingredients, mix until just incorporated to avoid a dense cake.
• Cool Completely Before Frosting: Be sure to let the cake cool fully before adding the frosting, or it may melt and become runny.
• Chill the Frosting: For easier spreading, chill the cream cheese frosting in the fridge for about 15-20 minutes before applying it to the cake.

Storage and Make-Ahead Tips

• Store Leftovers: This carrot sheet cake can be stored in the fridge, covered, for up to 4-5 days. Bring it to room temperature before serving for the best texture.
• Freeze the Cake: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap, followed by a layer of foil. Thaw overnight in the fridge and frost before serving.

FAQs

1. Can I make this carrot cake gluten-free?

• Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for the best results.

2. What can I use instead of cream cheese for the frosting?

• If you’re not a fan of cream cheese frosting, try a buttercream frosting or even a simple whipped cream topping.

3. Can I make this into cupcakes?

• Absolutely! This batter can be used to make 24 cupcakes. Adjust the baking time to 20-25 minutes, or until a toothpick comes out clean.

4. What if I don’t have pineapple?

• The pineapple adds moisture, but you can replace it with an equal amount of applesauce or leave it out entirely. Your cake will still turn out moist and delicious!

5. Can I add raisins?

• Yes! If you love raisins in your carrot cake, fold in 1/2 cup of them along with the carrots and other mix-ins.

Conclusion

This Moist Carrot Sheet Cake with Cream Cheese Frosting is the perfect dessert for any occasion. Its tender, flavorful carrot base combined with the luscious cream cheese frosting will win over any crowd. Plus, it’s versatile enough to customize with your favorite mix-ins. Serve it at your next gathering, and watch as it disappears in no time!

Yield: 12-15

Moist Carrot Sheet Cake with Cream Cheese Frosting Recipe

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This Moist Carrot Sheet Cake is packed with warm spices, shredded carrots, and a creamy, tangy cream cheese frosting that makes every bite irresistible. It’s a perfect dessert for parties, family gatherings, or whenever you're craving a comforting and delicious homemade treat.

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Prep Time 20 minutes

Cook Time 35 minutes

Ingredients

• For the Carrot Cake:
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup vegetable oil (or canola oil)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 4 medium carrots)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)
• 1/2 cup raisins (optional)
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (optional, for thinning)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking sheet or line it with parchment paper.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Mix the Wet Ingredients:
   In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine and Fold in Add-ins:
   Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and any optional add-ins like chopped nuts, coconut, or raisins.
5. Bake the Cake:
   Pour the batter into the prepared 9x13-inch baking sheet and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
6. Prepare the Cream Cheese Frosting:
   In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and beat until combined. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency.
7. Frost the Cake:
   Once the carrot cake has cooled, spread the cream cheese frosting evenly over the top. For an extra touch, garnish with more chopped walnuts or pecans if desired.
8. Serve:
   Slice the cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Make Ahead: You can bake the cake a day in advance. Simply cover it and store it at room temperature. Frost just before serving.

Moisture Boost: The pineapple adds extra moisture to the cake, but you can leave it out if you prefer a simpler carrot cake.

Optional Add-ins: Feel free to customize with raisins, nuts, or coconut for added texture and flavor.