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Irresistible Carrot Cake Sheet Cake Recipe with Easy Cream Cheese Frosting

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A moist and tender carrot sheet cake packed with warm spices and topped with a tangy, easy cream cheese frosting. Perfect for sharing and quick to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (300g) finely grated carrots (about 4–5 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (120ml) crushed pineapple, drained (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly with butter or non-stick spray, then line with parchment paper if desired.
  2. Grate the carrots finely using a box grater or food processor. Chop nuts and drain pineapple if using.
  3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate large bowl, beat the wet ingredients: granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Slowly add the dry ingredients to the wet mixture and fold gently with a rubber spatula or wooden spoon until just combined.
  6. Fold in the grated carrots, nuts, and pineapple evenly.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove the cake from the oven and cool completely on a wire rack (about 1 hour).
  10. While the cake cools, prepare the frosting: beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract and a pinch of salt.
  11. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
  12. Cut into squares and serve. Store leftovers in an airtight container in the fridge.

Notes

For extra moistness, brush the cake lightly with orange or pineapple juice before frosting. Chill frosting if too soft before spreading. Use room temperature cream cheese and butter for smooth frosting. Tent cake with foil after 25 minutes if oven runs hot. Spoon and level flour for best texture.

Nutrition

Keywords: carrot cake, sheet cake, cream cheese frosting, easy dessert, moist cake, cinnamon, nutmeg, crowd-pleaser

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