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–+ servings
A slice of carrot cake.
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Carrot Sheet Cake

This moist and adequately spiced carrot cake is incredibly easy to make and can feed a crowd.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Cooling and Chilling 2 hours
Total Time 3 hours 10 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: 440kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 303mg | Potassium: 267mg | Fiber: 3g | Sugar: 32g | Vitamin A: 7433IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg