This carrot sheet cake is the perfect, easy to make, crowd-pleasing treat for springtime! Moist, full of flavor, and topped with a velvety cream cheese frosting, this is the carrot cake of your dreams!
Every year, once fall and winter holidays have passed, I assume I can take a deep breath and rest for a minute. But every single year I’m flabbergasted by the number of springtime gatherings. Flabbergasted. As if I haven’t lived through many, many previous spring seasons.
This isn’t to say I don’t love springtime gatherings, because sincerely I do. It’s just that somehow I forget all of the festivities that springtime brings, at least in my household.
Which is precisely why I decided to develop a recipe for this Carrot Sheet Cake with cream cheese frosting. It’s essentially my carrot layer cake but without the extra time required for stacking and frosting a 3-layer cake. This carrot sheet cake is perfect for any springtime event- it’s delicious, it’s springy, everyone will love it. It’s a homerun. Trust me.
I love this cake not just because it’s super easy to make, and not just because it easily feeds a crowd, but also because it’s just so darn good. People who don’t even like carrot cake love this cake. It’s perfectly moist and soft without being dense or soggy. It’s sweet, but not overpoweringly so. And it’s perfectly balanced with a little acidity from pineapple and a slight tang from the cream cheese frosting. Plus, some warm spices and chewy raisins send it to a whole other level of good. And did I mention everyone loves this cake? I repeat, everyone loves this carrot sheet cake.
Last thing I’ll mention about why I super-duper love this cake: it’s even better the next day. And you know what that means? Make it a day (or two) in advance! A seasonal sheet cake that’s delicious and time efficient? I’m all over it.
Happy spring! Let’s get to baking.
What you’ll need to make this carrot sheet cake:
Vegetable oil: Using vegetable oil as the main source of fat in this cake ensures that the cake stays incredibly moist and soft. Because oil stays liquid at room temperature, this cake stays moist for days after baking!
Sugar + brown sugar: Granulated sugar adds tenderness and sweetness to the batter, while brown sugar lends a deeper flavor and moisture to the cake.
Eggs: For binding, structure, and moisture.
Vanilla extract: For added flavor.
Sour cream: The acidity and high-fat content of sour cream makes this cake extra moist and tender, but without making it dense or claggy. Be sure to use full-fat sour cream.
Flour: For structure. Be sure to measure your flour correctly, preferably by weight or by using the spoon and level method.
Baking soda + baking powder: For leavening power.
Kosher salt: For balance.
Ground cinnamon + nutmeg: A combination of spices adds just the right amount of warmth and flavor to this cake.
Carrots: Because this is in fact carrot cake! Carrots lend a lightly sweet flavor, moisture, and texture to this cake. Be sure to use peeled, freshly grated carrots, NOT the pre-shredded carrots you can buy in a bag from the grocery store. Pre-shredded carrots are dry, and they won’t lend the same flavor or moisture that you need for this cake.
Crushed pineapple: Not all carrot cake recipes call for crushed pineapple, but it’s an addition that I absolutely love! The acidity from the pineapple balances out the sweetness of the carrots and sugar, and the natural sugar from the pineapple makes the cake extra moist and tender. NOTE: Be sure to drain the crushed pineapple before measuring out and adding to the batter.
Raisins: I love little raisins studded throughout this carrot cake. They add flavor and a bit of extra texture. I used golden raisins in my cake, but feel free to use purple raisins!
Butter, cream cheese, powdered sugar, vanilla extract, and kosher salt for the cream cheese frosting. Plus, a little freshly grated nutmeg if you’re feeling fancy.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I make this ahead of time? Yes! In fact, this carrot cake is even better the next day, if you ask me. The cake can be made and frosted 1 to 2 days in advance. Store the frosted cake tightly covered in the fridge.
Can I use store-bought pre-shredded carrots? Sorry, but no. The pre-shredded carrots that you can buy in a bag at the grocery store are great for coleslaw, but not for cake. Pre-shredded carrots are dry and won’t lend the same amount of flavor or moisture to this cake. For best results, use peeled, freshly grated carrots.
A few notes before you bake:
When measuring crushed pineapple, be sure to drain the pineapple first and then measure out 2/3 cup to add to the batter. You will need at least 1, 15.25-oz can of crushed pineapple for this recipe, but note that you won’t use all of it.
If you’re looking for a layer cake, check out my carrot layer cake!
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Carrot Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1, 9×13″ cake 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
This carrot sheet cake is the perfect, easy to make, crowd-pleasing treat for springtime! Moist, full of flavor, and topped with a velvety cream cheese frosting, this is the carrot cake of your dreams!
Ingredients
For the carrot cake:
- 168 gm (3/4 cup) vegetable oil
- 250 gm (1 1/4 cups) granulated sugar
- 120 gm (1/2 cup, firmly packed) light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 80 gm (1/3 cup) sour cream
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 217 gm (2 cups) finely grated carrots*
- 150 gm (2/3 cup) drained crushed pineapple**
- 80 gm (1/2 cup) raisins
For the cream cheese frosting:
- 56 gm (1/4 cup) unsalted butter, very soft
- 8 oz. cream cheese, very soft
- 360 gm (3 cups) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Optional garnish: freshly grated nutmeg
Instructions
To make the carrot cake:
- Preheat the oven to 350°F. Spray a 9×13″ baking pan with non-stick spray, then line with parchment paper and spray again; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the oil, sugar, and brown sugar together until combined. Add the eggs, one at a time, being sure that each is fully incorporated before adding the next. Mix in the vanilla extract and sour cream.
- In a separate bowl, whisk together the flour, baking soda, baking powder, kosher salt, ground cinnamon and ground nutmeg. Add the flour mixture to the batter in 2 separate additions, mixing on low speed until the ingredients are just combined.
- Next, add the grated carrots, drained pineapple, and raisins and fold into the batter using a rubber spatula. Be careful not to overmix.
- Pour the batter into the prepared pan, smoothing out as necessary into an even layer. Bake for 30 to 35 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Allow to cool completely before topping with cream cheese frosting.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until combined and creamy. Scrape down the sides and bottom of the bowl. Add the powdered sugar, vanilla extract and kosher salt. Mix together on low speed until ingredients are roughly combined, then gradually increase mixer to high speed and continue to beat until smooth and creamy, about 1 minute. Reduce mixer to low speed and mix for an additional 30 seconds to remove any excess air.
- Spread cream cheese frosting onto the cooled cake. Top with freshly grated nutmeg, if desired.
Notes
*Grated carrots: Be sure to use peeled, freshly grated carrots. Pre-shredded carrots you can buy at the grocery store are too dry and won’t lend the same flavor or moisture to the cake.
**Measuring crushed pineapple: be sure to drain the crushed pineapple first, then measure out 150 gm (2/3 cup) before adding to the batter. You will need 1, 15.25-oz can of crushed pineapple, but you won’t use all of it.
Make ahead instructions: This cake is even better the next day, so it makes a great make ahead dessert! Frosted cake can be made 1 day in advance, covered and stored in the fridge.
Storage: store leftovers covered in the fridge. This cake is even better the next day!
