Carrot Sheet Cake with Cream Cheese Frosting: The Epitome of Deliciousness

Why is this the Best Carrot Cake

The answer lies in the perfect balance of flavors and textures. This carrot cake boasts a moist crumb infused with the natural sweetness of carrots and a hint of warm spices like cinnamon. Topped with a decadent layer of cream cheese frosting, every bite is a harmonious blend of creamy, tangy, and sweet flavors that will leave you craving more. While this cake is a popular recipe for easter dinner, this delicious cake is perfect for many other special occasions like birthday parties, Mother’s Day brunch, or an afternoon snack.

For more sweet and tangy recipes check out this Pumpkin Cake, and this Cranberry White Chocolate Sheet Cake.

Ingredients

For the Cake

• All-purpose flour
• Baking soda
• Ground cinnamon. Feel free to experiment with spices such as nutmeg, cardamom, and clove. 
• Salt
• Sugar. I used granulated white sugar, but you can replace it with light brown sugar.
• Vegetable oil.
• Large eggs
• Grated carrots. If you have some leftovers, make these delicious Carrot Muffins.
• Chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

• Room temperature Cream cheese softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Brown milk powder, optional.

Brown Butter Cream Cheese Frosting

Like me, try making brown butter cream cheese frosting for an extra layer of indulgence. Add some Brown Dry Milk, or substitute regular butter with brown butter in the recipe. The nutty aroma and rich flavor will give you a dreamy frosting and take your carrot cake to a new level of deliciousness.

How to Make Carrot Sheet Cake

This easy carrot cake recipe can be made using an electric hand mixer, a stand mixer, or a large bowl and a whisk.

Make the Cake

1. Whisk together the flour, baking soda, cinnamon, and salt in a large bowl.
2. In a large mixing bowl, beat the oil and egg until pale yellow.
3. Gradually add the sugar while you are whisking.
4. Mix in the dry ingredients.
5. Fold in the grated carrots and nuts.
6. Pour the batter into the prepared baking pan lined with parchment paper. Bake

Make the Cream Cheese Icing

1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, and vanilla beating until light and fluffy.
3. Add the brown dry milk, mix until smooth.

Assembling

Once the cake has cooled completely, spread a generous layer of cream cheese cream evenly over the top. For an added touch of elegance, decorate with chopped nuts.

Tips

• For best results, measure the ingredients using a kitchen scale and ensure all ingredients are at room temperature.
• Grate fresh carrots in a food processor to ensure a flavorful and moist cake. The grated carrots are essentially the wet ingredients in this moist carrot cake recipe, so do not use pre-shredded carrots you mind at your local grocery store, they tends to be dry and with an unpleasant aftertaste. 
• This recipe will yield one 9×13-inch sheet pan, two layers eight-inch layer cake, four layers six-inch cake, or a 12 cups bundt cake pan. The bake time will vary; so paying attention to the cake and not the timer is essential. The cake is ready when a toothpick comes out clean from the center of the cake.
• Divide the batter between cupcake liners for carrot cake cupcakes. Fill each liner no more than 2/3 full.
• You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
• Only frost the top of the cake when it has completely cooled; otherwise, your velvety cream cheese frosting will melt and become a cheese mess.

Storing and Making Ahead

This Carrot cake can be stored in an airtight container in the refrigerator for up to 5 days. You can also make the cake ahead of time and freeze it (without frosting) for up to 3 months. To freeze, gently wrap the cake with plastic wrap, place in a plastic bag and freeze. When ready, thaw overnight in the refrigerator before frosting and serving.

FAQs

More Cake Recipes You Might Enjoy

Butter Cake, Jewish Apple Cake, Mango Puree Cake

If you enjoyed this recipe, please consider leaving a five-star review beneath the recipe. And when you decide to whip up this recipe, don’t forget to tag @OneSarcasticBaker on Instagram—I’m eager to witness your culinary endeavors!

Print

Carrot Sheet Cake Recipe

Moist, tender, and flavorful cake topped with cream cheese.

Course Dessert

Cuisine American

Keyword easy carrot sheet cake

Prep Time 15 minutes

Cook Time 40 minutes

Servings 1 9×13-inch pan

Author Dikla

Ingredients

• 1 1/2 Cups Vegetable Oil (360 ml)
• 4 Large Eggs at room temperature
• 2 Cups Sugar (400g)
• 2 teaspoons Vanilla extract
• 2 Cups AP Flour (240g)
• 3 teaspoons Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 3 Cups Carrots, finely grated (300 g / 11 oz)
• 1 1/2 Cups Chopped pecans or walnuts (100g)

Cream Cheese Frosting

• 1 Cup Cream cheese softened (225g)
• 1/2 Cup Unsalted butter softened (113g)
• 1 2/3 Cups Sifted powdered sugar (200g)
• 1 teaspoon Vanilla extract
• 1/4 Cup Brown dry milk powder (optional)

Instructions

Make The Cake

1. Preheat oven to 350F, grease, and line a 9×13-inch pan with parchment paper. Set aside.

2. Sift together the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.

3. In a large bowl (or a bowl of a standing mixer) beat the oil and eggs until light in color.

4. Gradually add the sugar, half a cup at a time, followed by the vanilla.

5. Gently mix the flour mixture into the egg mixture.

6. Fold in the carrots and nuts.

7. Pour batter into the greased pan and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.

   8-inch cake pans: 25-28 minutes. 6-inch cake pans: 22-25 minutes. Cupcakes: 15-18 minutes.

8. Remove from oven and let cool completely before frosting.

9. Once completely cool, place the cake over your serving plate. Spread the cream cheese, sprinkle with chopped nuts and serve.

Frosting

1. In a bowl of a standing mixer, cream together the cream cheese until smooth.

2. Mix in the butter in three parts and mix until smooth.

3. Gradually add the powdered sugar and vanilla.

4. Mix in the brown milk powder and mix until smooth.

Recipe Notes

• For best results, measure the ingredients using a kitchen scale and ensure all ingredients are at room temperature.
• Grate fresh carrots in a food processor to ensure a flavorful and moist cake. The grated carrots are essentially the wet ingredients in this moist carrot cake recipe, so do not use pre-shredded carrots you mind at your local grocery store, they tends to be dry and with an unpleasant aftertaste. 
• Bake this recipe in one 9×13-inch pan, two 8-inch can pans, 3- or 4-inch 6-inch pans, or cupcakes (fill the liners 2/3 full). 
• For a gluten-free cake, you can substitute the all-purpose flour with a 1:! gluten-free flour.
• Frost the cake after it is completely cool.