This is a delicious Carrot Sheet Cake with cream cheese frosting that isn't cloyingly sweet. And because it's a sheet cake, it's incredibly easy to make and can feed a crowd!
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Ingredients you'll need
Notes and substitutions
- All-purpose flour: You can substitute half with white whole wheat flour or almond flour for added flavor and moisture.
- Pineapple: It adds moisture and sweetness. Finely chop it to ensure even distribution throughout the cake. You may substitute it with applesauce or mashed bananas.
How to make this recipe
Prep and organize
- Grease a 9x13-inch pan and line it with parchment paper.
- Measure the ingredients accurately. Use a kitchen scale, if available.
- Bring the eggs, cream cheese, and butter to room temperature.
- Lightly toast the nuts in the oven for about 5 minutes.
Make the cake
Arrange a rack in the middle of the oven and preheat it to 350° F (177° C).
Step 1: Roughly chop 1½ cups of nuts and save half a cup to top the cake.
Step 2: Finely chop ½ cup pineapple.
Step 3: Finely grate the carrots in a food processor fitted with a shredding blade attachment. Switch to a regular "S" blade to make the pieces smaller. Pulse them briefly until they are fine but not pureed, about 8 seconds.
You can also use the fine shredding holes of a box grater.
Step 4: Place a fine-mesh strainer over a bowl and sift the dry ingredients-2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon kosher salt (use half for table salt).
Step 5: Whisk the dry ingredients together.
Step 6: In a larger bowl, combine the wet ingredients-3 eggs, 1¼ cups sugar, ¾ cup oil, and 1 teaspoon vanilla.
Step 7: Whisk the wet ingredients until well blended.
Step 8: Add half of the dry ingredients to the wet ingredients. Mix them together, then add the rest of the dry ingredients.
Step 9: Mix until no more flour is visible.
Step 10: Add 3 packed cups of carrots, ½ cup of pineapple, and 1 cup of nuts.
Step 11: Using a rubber spatula, fold them in until incorporated. Do not overmix.
Step 12: Spread the batter evenly on the pan.
Step 13: Bake for 25-30 minutes. Insert a toothpick in the center of the cake; it should come out with just a few crumbs clinging to it.
Allow the cake to cool completely before frosting. To speed up the cooling process, you can place it in the fridge while preparing the frosting.
Make the frosting
Step 14: Using a hand mixer, beat 8 ounces of cream cheese and ¼ cup of butter on medium speed for about a minute until smooth and fluffy.
Step 15: Add 1 teaspoon vanilla, 1½ cups powdered sugar, and a pinch of salt. Use your spatula to mix the powdered sugar into the mixture, so it won't get all over the place.
Step 16: Beat on high speed for 3 minutes until smooth and fluffy. If you want a thicker and sweeter frosting or one that you can pipe, add more powdered sugar.
Frost the cake
Step 17: Spread the frosting onto the cooled cake using an offset spatula or the back of a spoon.
Step 18: Top with the remaining ½ cup of nuts. Refrigerate for at least an hour before serving. Cut in individual portions and enjoy!
You may also like to try Chocolate Cake, Red Velvet Cupcakes, Classic Banana Bread, or Tiramisu with Kahlúa.
How to store
Carrot Sheet Cake will keep for about a week in the fridge. You can keep it out without frosting for about 2 days if your kitchen isn't too hot; a humid and warm environment can lead to mold growth. Cover it with plastic wrap once it has completely cooled.
To extend its shelf life, freeze it with or without its frosting. Wrap it well to prevent absorbing odors or drastically changing its texture. Thaw it in the fridge for a few hours or at room temperature for about an hour before serving.
Recipe FAQs
While carrots are generally healthy, as pointed out by WedMd, carrot cake is not necessarily a health food. However, its delicious and satisfying taste makes it worth the occasional indulgence, despite any feelings of guilt.
Sheet cake is incredibly easy to make because it doesn't involve stacking or frosting layers. With its generous size, it effortlessly serves a crowd without much effort.
To cut calories or enjoy your cake immediately, you have the option to skip the frosting. Instead, dust it with powdered sugar for a quicker and lighter alternative.
Other cakes and baked desserts you may like
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📖 Recipe
Carrot Sheet Cake
Equipment
- Measuring spoons & cups (or kitchen scale)
- Food processor or box grater
- 9x13-inch baking pan
- Fine mesh strainer
- Whisk
- Spatula
- Hand mixer
Ingredients
For the Cake:
- 2 cups all-purpose flour (see note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt use half for table salt
- 3 eggs at room temperature
- 1¼ cups dark brown sugar sub: light brown sugar
- ¾ cup neutral oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
- 3 packed cups finely grated carrots
- ½ cup pineapple finely chopped (see note)
- 1½ cups walnuts or pecans toasted and chopped; divided
For the Frosting:
- 8 ounces cream cheese softened
- ¼ cup salted or unsalted butter softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar sifted, if lumpy
- Salt a pinch
Instructions
Prep and organize
- Measure the ingredients accurately. Use a kitchen scale, if available.
- Bring the eggs, cream cheese, and butter to room temperature.
- Lightly toast the nuts in the oven for about 5 minutes.
Make the cake
- Arrange a rack in the middle of the oven and preheat it to 350° F (177° C).
- In a bowl, sift the dry ingredients-flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk them together.
- In a larger bowl, combine the wet ingredients-eggs, sugar, oil, and vanilla. Whisk until well blended.
- Add half of the dry ingredients to the wet ingredients. Mix them together, then add the rest of the dry ingredients. Mix until no more flour is visible.
- Add carrots, pineapple, and 1 cup of nuts. Using a rubber spatula, fold them in until incorporated. Do not overmix.
- Spread the batter evenly on a greased and lined pan. Bake for 25-30 minutes. Insert a toothpick in the center of the cake; it should come out with just a few crumbs clinging to it. Let it cool.
Make the frosting
- Using a hand mixer, beat cream cheese and butter on medium speed for about a minute until smooth and fluffy.
- Add vanilla, powdered sugar, and salt. Beat on high speed for 3 minutes until smooth and fluffy.
Decorate
- Spread the frosting onto the cooled cake using an offset spatula or the back of a spoon.
- Top it with the remaining ½ cup of nuts. Refrigerate for at least an hour before serving.
Notes
- All-purpose flour: You can substitute half with white whole wheat flour or almond flour for added flavor and moisture.
- Pineapple: Substitute with applesauce or mashed bananas.
- Without the frosting: Dust the cake with some powdered sugar for a faster, lighter approach.
Bim says
I made this yesterday with the help from my daughter. The cake was so yummy! Thank you Nora. Won’t buy again from the store.
Ana says
I love the richness of flavors of this cake including the combination of texture…from the velvety cream to the nut crunch that we like and the moisture of the carrot cake .. yumm! Awesome recipe . thank u!