There’s something truly comforting about a homemade Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. This delightful cake celebrates the sweet, earthy flavor of carrots, paired beautifully with a luscious cream cheese frosting that is just right – creamy without being overly sweet. It’s an easy, fuss-free dessert that can satisfy cravings for both cake lovers and skeptics alike. Each bite bursts with tender crumbs and a hint of spices, making it perfect for any occasion, from family gatherings to casual weekday treats.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

I first fell in love with carrot cake during a cozy brunch with friends. The moist texture and aromatic spices enveloped me in a warm embrace, and I realized how much I had been missing out by skipping this classic dessert. This Easy Carrot Sheet Cake not only tickles your taste buds but is also a breeze to whip up. Whether you’re crafting it for a birthday party or a simple afternoon snack, one bite of this hearty cake will win over hearts.

Why You’ll Love This Recipe

Simple & Quick: Whip this cake together in just 25 minutes with a little extra time for baking and cooling.
Irresistible Flavor: The blend of spices and sweet carrots creates a tender, flavor-packed cake that feels like a warm hug.
Eye-Catching Appeal: Topped with a generous layer of thick frosting and sprinkled with nuts, this cake looks inviting and delicious.
Flexible Serving: Perfect for breakfast, dessert, or sharing at parties—this cake suits any occasion.
Diet-Friendly Options: Easily adapt to make it gluten-free by using a gluten-free flour blend.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of our cake, giving it structure. For a gluten-free version, try a 1:1 gluten-free flour blend.
2 teaspoons ground cinnamon: Adds warm, aromatic flavor familiar in classic carrot cakes; alternative spices like nutmeg work too.
2 teaspoons baking soda: Helps the cake rise by creating air pockets, making it light and fluffy.
2 teaspoons baking powder: Works in tandem with baking soda for added lift; double-check expiration for effectiveness.
1 teaspoon salt: Enhances the sweetness and balances flavors; make sure to use good quality salt.
3 cups grated carrots: The star of our cake; finely grate fresh carrots for best texture and flavor.
2 cups granulated sugar: Sweetens the cake perfectly; can be replaced with brown sugar for a deeper flavor.
1 cup vegetable or canola oil: Keeps the cake moist—applesauce can be substituted for a lighter option.
4 large eggs: Binds the ingredients while adding moisture; always use room temperature eggs for better blending.
20 oz crushed pineapple (well drained): Adds moisture and a subtle sweetness, enhancing the cake’s flavor. Be sure to drain it well so the batter isn’t too wet.
16 oz cream cheese (at room temperature): Essential for that creamy, luscious frosting; low-fat cream cheese can also be used, but the texture may vary.
1/2 cup salted butter (at room temperature, 1 stick): Gives richness to the frosting; ensure it’s soft for easy mixing.
2 cups sifted powdered sugar: Sweetens the frosting; sifting helps to eliminate lumps.
1 teaspoon vanilla extract: A little splash elevates the frosting flavor; use pure vanilla for the best taste.
1 – 2 tablespoons whole milk: Adjust the frosting’s consistency; add just until it spreads easily.
1/2 cup chopped pecans or walnuts: Adds a delightful crunch on top for decoration and an extra flavor boost; omit for a nut-free option.

How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Preheat the oven: Set your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan so the cake releases easily when baked.

Prepare dry ingredients: In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Toss the grated carrots into this mixture, ensuring they are well coated to prevent clumping.

Mix wet ingredients: In an electric mixer bowl, blend 2 cups granulated sugar and 1 cup vegetable oil on medium speed until the mixture is smooth and creamy. Add the 4 large eggs one at a time, ensuring to beat well after each addition. Gradually stir in the drained 20 oz crushed pineapple until well integrated.

Combine mixtures: Pour the carrot-flour mixture into the wet ingredients and mix on low speed until just combined. Avoid overmixing for a tender crumb!

Bake the cake: Pour the batter into your prepared pan and place it in the preheated oven. Bake for approximately 45-55 minutes or until a toothpick inserted in the center comes out clean. The edges should be lightly golden, and the center should not jiggle. Allow the cake to cool completely before frosting.

Prepare the frosting: Using an electric mixer, beat together 16 oz cream cheese and 1/2 cup salted butter until smooth and creamy. Gradually add 2 cups sifted powdered sugar, one cup at a time, blending until the mixture is velvety. Mix in 1 teaspoon vanilla extract and 1 tablespoon of milk. If your frosting is too thick, add additional milk, one tablespoon at a time, until you achieve a spreadable consistency.

Frost the cake: Once your cake is fully cooled, generously spread the cream cheese frosting over the top. For an elegant finish, top the cake with 1/2 cup chopped pecans or walnuts, if desired.

Storing & Reheating

Store leftovers of your carrot cake at room temperature for up to two days in an airtight container. If you need to keep it longer, refrigeration is the best option for up to one week. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for a maximum of three months. To enjoy, simply thaw in the refrigerator overnight, or bring to room temperature before serving. The cake’s texture may change slightly after freezing, but a quick re-whip of the frosting can refresh the flavors beautifully.

Chef’s Helpful Tips

Avoid overmixing the batter, as this can lead to a denser cake. Combine until everything is just evenly mixed.
Ensure all your ingredients (especially eggs and butter) are at room temperature; they cream together more smoothly.
If you prefer a richer flavor, consider adding a teaspoon of vanilla or even almond extract to the cake batter.
For a fun twist, fold in 1/2 cup of raisins or coconut flakes to the batter for extra texture.
To make ahead, bake the cake a day in advance and store it unfrosted. Just frost it before serving for the freshest taste.

This Easy Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is an outstanding addition to dessert tables or bite-sized snacks. You’ll love its lovely balance of sweetness, spice, and creaminess. Feel free to experiment with the addition of flavors or toppings that speak to your sense of taste. Prepare for smiles and satisfied chatter as everyone digs into this delightful cake. You won’t want to miss it!

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour can be substituted one-for-one, but keep in mind that your cake will have a denser texture. If you prefer a lighter cake, consider mixing half all-purpose flour with half whole wheat.

How do I prevent my cake from being too dry?

To avoid a dry cake, make sure not to overbake it. Start checking for doneness around the 45-minute mark and take it out when a toothpick comes out clean. Additionally, the combination of crushed pineapple and oil keeps the cake moist.

Can I make this cake ahead of time?

Sure! You can bake the cake a day in advance and store it un-frosted in an airtight container at room temperature. Frost just before you serve for the best flavor and texture.

What can I substitute for eggs in this recipe?

For each egg, you can use a flaxseed meal mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit until it thickens) or use unsweetened applesauce as a binder (1/4 cup per egg). This will keep your cake moist and delicious!