This Easy Moist Carrot Sheet Cake is a deliciously spiced and super moist cake that’s perfect for any occasion. It’s packed with freshly grated carrots and warm spices, and topped with a luscious cream cheese frosting. This recipe is simple to make, perfect for feeding a crowd, and delivers that classic carrot cake flavor in every bite. Let’s dive into this easy-to-follow recipe!
Ingredients
For the Carrot Cake:
- All-Purpose Flour (2 cups)
- Granulated Sugar (1 cup)
- Brown Sugar (1/2 cup, packed)
- Baking Powder (1 teaspoon)
- Baking Soda (1 teaspoon)
- Ground Cinnamon (1 1/2 teaspoons)
- Ground Nutmeg (1/2 teaspoon)
- Ground Ginger (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Vegetable Oil (1 cup)
- Eggs (4 large)
- Vanilla Extract (1 teaspoon)
- Freshly Grated Carrots (2 1/2 cups)
- Crushed Pineapple (1/2 cup, drained, optional for added moisture)
- Chopped Walnuts or Pecans (1/2 cup, optional)
For the Cream Cheese Frosting:
- Cream Cheese (8 oz, softened)
- Unsalted Butter (1/2 cup, softened)
- Powdered Sugar (2 1/2 cups)
- Vanilla Extract (1 teaspoon)
- Lemon Zest (1 teaspoon, optional for extra flavor)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Add Carrots and Pineapple: Stir the freshly grated carrots and drained crushed pineapple (if using) into the wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in Nuts (Optional): If you’re using chopped walnuts or pecans, gently fold them into the batter.
Step 2: Bake the Cake
- Pour the Batter: Pour the cake batter into the prepared 9×13-inch baking pan and spread it evenly with a spatula.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool completely in the pan before frosting.
Step 3: Make the Cream Cheese Frosting
- Beat the Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Stir in the vanilla extract and lemon zest (if using) for added flavor.
Step 4: Frost the Cake
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula.
- Garnish (Optional): You can garnish the frosted cake with additional chopped nuts, a sprinkle of cinnamon, or even shredded coconut for extra texture and flavor.
Step 5: Serve
- Slice and Serve: Slice the cake into squares and serve. Enjoy this moist and flavorful carrot cake with a cup of tea or coffee!
Duration Time
- Preparation Time: 15 minutes
- Baking Time: 30-35 minutes
- Cooling and Frosting Time: 45 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information (per serving, based on 16 servings)
- Calories: 390
- Total Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 220mg
- Total Carbohydrates: 42g
- Sugars: 30g
- Dietary Fiber: 1g
- Protein: 4g
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in an airtight container. Frost it the next day before serving for the best texture and freshness.
2. Can I use pre-shredded carrots?
Freshly grated carrots work best as they are more moist and flavorful. Pre-shredded carrots can be used in a pinch, but they may be a bit drier.
3. Can I freeze the cake?
Yes! You can freeze the unfrosted carrot cake by wrapping it tightly in plastic wrap and storing it in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and frost before serving.
4. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour. Be sure to check that all other ingredients are gluten-free as well.
5. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting holds up well in the fridge.
6. Can I omit the pineapple?
Yes! The pineapple adds extra moisture, but you can omit it if you prefer a more traditional carrot cake. The cake will still be moist and delicious.
7. Can I add raisins or coconut?
Absolutely! You can mix in 1/2 cup of raisins or shredded coconut for added flavor and texture if desired.
8. Can I make this as a layer cake?
Yes, you can bake the batter in two 8-inch round cake pans for a layered carrot cake. Adjust the baking time to about 25-30 minutes and check for doneness.
Conclusion
This Easy Moist Carrot Sheet Cake is packed with flavor and incredibly moist thanks to the freshly grated carrots and warm spices. Topped with a creamy and tangy cream cheese frosting, it’s the perfect dessert for any celebration or casual gathering. Whether served for Easter, a birthday, or just because, this carrot cake is sure to be a hit!