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    Home » Desserts Recipes

    Carrot Sheet Cake Recipe

    Published: Aug 23, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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!

    carrot sheet cake slice
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • How to store
    • Recipe FAQs
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Carrot Sheet Cake and cream cheese frosting.

    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.

    Chopping nuts and 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.

    Finely grated carrots in the food processor.

    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.

    Sifting the dry ingredients over a bowl. Mixing the dry ingredients using a whisk.

    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.  

    Combining the wet ingredients in a bowl. Mixing the wet ingredients using a whisk.

    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.

    Combining the dry and wet ingredients in a bowl. Mixing the dry and wet ingredients using a whisk.

    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.

    Added nuts, pineapple, and carrots to the mixture in the bowl. Mixing the cake batter using a spatula.

    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.

    Spreading the cake batter onto the pan. Baked carrot sheet cake in the pan.

    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.

    Mixing the cream cheese mixture using a hand mixer. Adding powdered sugar to the cream cheese mixture.

    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.

    Mixing the cream cheese frosting using a hand mixer.

    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.

    Spreading the cream cheese frosting onto the cake. Carrot sheet cake with cream cheese frosting topped with nuts.

    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

    Is carrot cake healthy?

    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.

    Why make a sheet cake?

    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.

    Do I need the frosting?

    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 dessert recipes you may like

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      Bibingkang Malagkit
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      Churros with Tablea Chocolate Recipe
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    A slice of carrot cake.

    Carrot Sheet Cake

    This moist and adequately spiced carrot cake is incredibly easy to make and can feed a crowd.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Cooling and Chilling: 2 hours hours
    Total Time: 3 hours hours 10 minutes minutes
    Servings: 16 slices
    Calories: 440kcal
    Author: Nora Rey
    Cost: $8-$10

    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
    US Customary - Metric

    Instructions

    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).
    • 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.

    Nutrition

    Calories: 440kcalCarbohydrates: 48gProtein: 6gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 303mgPotassium: 267mgFiber: 3gSugar: 32gVitamin A: 7433IUVitamin C: 3mgCalcium: 78mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Bim

      September 08, 2021 at 3:49 pm

      5 stars
      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.

      Reply
    2. Ana

      September 08, 2021 at 10:37 am

      5 stars
      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!

      Reply
    5 from 4 votes (2 ratings without comment)

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