Carrot Sheet Cake

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!

You may also like Chocolate Cake with Ganache Frosting, Red Velvet Cupcakes, Classic Banana Bread, or Tiramisu with Kahlúa.

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• Ingredients you’ll need
• Notes and substitutions
• How to make this recipe
• How to store
• Recipe FAQs
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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.

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.

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