Oh my goodness, there’s just something magical about baking a carrot sheet cake! I remember the first time I made it; the kitchen filled with the warm, inviting aroma of cinnamon and freshly grated carrots. It felt like a cozy hug! Carrot sheet cake has a way of bringing people together, whether it’s a casual family gathering or a potluck with friends. What I love most is how simple it is to whip up this delicious dessert – you get all that fantastic flavor without spending hours in the kitchen. Plus, the cream cheese frosting on top? Pure bliss! Trust me, once you try this recipe, you’ll be hooked on its moist texture and delightful sweetness. Let’s dive into making the best carrot sheet cake you’ve ever tasted!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 5-6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (or pecans if you prefer)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How to Prepare the Carrot Sheet Cake
- First things first, preheat your oven to 350°F (175°C). This ensures that your cake starts baking at just the right temperature!
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Give it a good whisk to make sure everything is well blended.
- Now, it’s time to add in the wet ingredients! Pour in the vegetable oil and crack in the 4 large eggs. Mix everything together until it’s beautifully combined and smooth.
- Next, fold in those grated carrots, crushed pineapple, and chopped walnuts. This is where the magic happens – that vibrant color and yummy texture come together!
- Once your batter is ready, pour it into a greased sheet pan. I usually use a 9×13 inch pan for this, but feel free to adjust based on what you have.
- Pop the pan in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. It’s always so exciting to see it rise!
- After baking, let the cake cool completely in the pan before frosting. This step is crucial; you don’t want your frosting to melt!
- While the cake cools, you can whip up the cream cheese frosting. Beat together the softened cream cheese and butter until smooth, then gradually add in the powdered sugar and vanilla extract until it’s creamy and dreamy.
- Once the cake is cool, generously frost the top and cut it into squares to serve. Enjoy every bite of this moist, flavorful delight!
Tips for Success
To make sure your carrot sheet cake turns out perfectly, here are a few tips I swear by! First, use fresh, high-quality ingredients—especially when it comes to your carrots. Freshly grated carrots give the cake that lovely moisture and sweetness. When mixing, be gentle but thorough; overmixing can lead to a denser cake, which we definitely want to avoid!
Keep an eye on your baking time. Every oven is different, so check for doneness a few minutes early by inserting a toothpick. And don’t forget to let the cake cool completely before frosting—it makes a world of difference in achieving that perfect creamy layer! Lastly, if you’re feeling adventurous, try adding a dash of nutmeg or some raisins for an extra flavor kick. Happy baking!
Nutritional Information
Here’s an estimated breakdown of the nutritional values for a piece of this delightful carrot sheet cake. Each serving contains approximately 350 calories, 18 grams of fat, 3 grams of protein, and 45 grams of carbohydrates, including about 30 grams of sugar. The cake also offers 2 grams of fiber and 40 milligrams of cholesterol. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea of what to expect. Enjoy your slice of happiness!
Why You’ll Love This Recipe
- It’s a quick and straightforward recipe, perfect for busy days!
- Moist and flavorful, you’ll be craving seconds (and maybe thirds)!
- The cream cheese frosting elevates it to a whole new level of deliciousness.
- Perfect for gatherings, potlucks, or just a cozy night at home.
- Great for sharing, as it yields 24 generous servings!
- Versatile too—feel free to add in your favorite mix-ins like raisins or coconut!
FAQ Section
Got questions about making this scrumptious carrot sheet cake? I’ve got you covered! Here are some common queries I get:
Can I substitute the oil for something healthier?
Absolutely! You can use applesauce instead of vegetable oil for a lower-fat option. Just swap it in at a 1:1 ratio, and you’ll still get that delightful moisture!
How should I store leftovers?
Make sure to keep any leftovers in an airtight container in the fridge. They’ll stay fresh for about 4-5 days—if they last that long! Trust me, this cake is hard to resist.
Can I make this cake in advance?
Yes, you can! Bake the cake a day or two ahead of time, and just frost it on the day you plan to serve. This actually helps the flavors meld together beautifully!
What if I don’t have walnuts?
No worries at all! You can swap in pecans, or even leave them out if you prefer. You can also add raisins or coconut for a fun twist!
How can I tell when the cake is done?
Check for doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, your carrot sheet cake is ready to come out of the oven. Happy baking!
Serving Suggestions
Now that you’ve baked this delightful carrot sheet cake, let’s talk about what to serve alongside it! One of my favorite pairings is a steaming cup of coffee or a comforting chai latte. The warmth of the beverage complements the spices in the cake beautifully. If you’re in the mood for something a bit more refreshing, try serving it with a cold glass of iced tea or lemonade. The citrusy notes really brighten up the flavors!
For a special touch, you could also whip up some whipped cream or a scoop of vanilla ice cream to serve on the side. The creaminess adds a lovely contrast to the moist cake. And don’t forget about fresh fruit! Slices of orange or a handful of berries can add a pop of color and freshness to your dessert table. Enjoy your slice of heaven with these delightful accompaniments!
Storage & Reheating Instructions
To keep your delicious carrot sheet cake fresh, store it in an airtight container in the fridge. It’ll stay yummy for about 4-5 days—if it lasts that long! If you want to keep it longer, you can freeze individual pieces. Just wrap each piece tightly in plastic wrap and then place them in a freezer-safe container. They’ll be good for up to 2 months!
When you’re ready to enjoy, simply let it thaw in the fridge overnight. No need to reheat; it’s delightful served chilled or at room temperature, but if you prefer it warm, pop it in the microwave for about 10-15 seconds. Enjoy!
Print
Carrot Sheet Cake: 7 Steps to Pure Baking Bliss
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful carrot sheet cake topped with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add oil and eggs, and mix until well combined.
- Fold in grated carrots, pineapple, and walnuts.
- Pour the batter into a greased sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- In a separate bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost the cooled cake and cut into squares to serve.
Notes
- Store leftovers in an airtight container in the fridge.
- Can add raisins for extra flavor.
- Adjust sweetness by reducing sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: carrot sheet cake, dessert, baking, cream cheese frosting
