There’s something incredibly comforting about a hearty slice of cake, especially when that cake is a moist and flavorful carrot cake. This Easy Carrot Sheet Cake with Thick Cream Cheese Frosting is the epitome of what a sweet treat should be—loaded with warm spices, sweet carrots, and a velvety frosting that practically melts in your mouth. It’s designed for both seasoned bakers and newbies alike, making it a wonderfully accessible dessert for any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

I first stumbled upon this marvelous recipe on a sunny afternoon during a family gathering. The whole kitchen filled with the aromatic scent of cinnamon, nutmeg, and freshly grated carrots, making everyone’s mouths water. As the cake baked, anticipation grew, and I could hardly wait to dive into that first slice topped with decadent cream cheese frosting. Whether for birthdays, potlucks, or just a cozy night in, this carrot cake sheet cake has become a household favorite that I can’t wait to share with you!

Why You’ll Love This Recipe

Simple & Quick: Whip this cake up in just about 25 minutes of prep time, and it bakes in about an hour!
Irresistible Flavor: Packed with sweet carrots, crushed pineapple, and a hint of cinnamon, every bite is a burst of flavor.
Eye-Catching Appeal: The creamy frosting and classic carrot cake combo looks stunning on any dessert table.
Flexible Serving: Perfect for snack time, birthdays, or even brunch—this cake works for any occasion!
Diet-Friendly Options: You can adapt the recipe to be gluten-free or use alternative sweeteners for a healthier twist.

Ingredients You’ll Need

2 cups all-purpose flour: This is the base for your cake. If gluten-free, use a 1:1 gluten-free blend.
2 teaspoons ground cinnamon: A warm spice that gives the cake its signature flavor. Feel free to add a pinch of nutmeg for extra warmth.
2 teaspoons baking soda: Helps the cake rise and creates a light texture.
2 teaspoons baking powder: Works alongside baking soda to ensure a fluffy outcome.
1 teaspoon salt: Enhances the overall flavors.
3 cups grated carrots: Freshly grated for moisture and sweetness. Avoid pre-packaged pre-grated carrots—they’re often dehydrated.
2 cups granulated sugar: Adds sweetness and helps with the cake’s structure.
1 cup vegetable or canola oil: Keeps the cake moist. You can also use olive oil for a slightly different flavor.
4 large eggs: Binds the ingredients together and adds richness.
20 oz crushed pineapple (well-drained): Incorporates moisture and sweetness, making the cake even more tender.
16 oz cream cheese (at room temperature): The star of your frosting, giving it that signature flavor.
1/2 cup salted butter, at room temperature (1 stick): Adds a rich creaminess to the frosting.
2 cups sifted powdered sugar: Sweetens your frosting while giving it a smooth texture.
1 teaspoon vanilla extract: Personalizes the frosting with warmth and flavor.
1 – 2 tablespoons whole milk: Adjusts the consistency of the frosting. Start with one tablespoon and add more if needed.
1/2 cup chopped pecans or walnuts: Optional but highly recommended for a delightful crunch.

How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan to ensure the cake doesn’t stick.

Whisk Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Use a whisk to ensure everything is evenly mixed. Incorporate the grated carrots at this stage, tossing them lightly in flour to coat.

Mix Wet Ingredients: Next, in the bowl of an electric mixer, combine 2 cups granulated sugar and 1 cup vegetable or canola oil. Beat on medium speed until this mixture is smooth and creamy. Add in the 4 large eggs one at a time, beating well after each addition. Gradually mix in the well-drained 20 oz crushed pineapple, allowing the flavors to meld beautifully.

Combine Mixtures: Carefully pour the carrot and flour mixture into the wet ingredients. Start mixing on low speed until all components are just combined—over-mixing can lead to a dense cake.

Bake the Cake: Transfer the batter into your prepared cake pan and smooth the top for even baking. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. You’ll see the edges pulling away from the pan and a fragrant aroma wafting through your kitchen!

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting. This can take about 30-60 minutes.

Make the Frosting: To create your thick cream cheese frosting, beat together 16 oz of room temperature cream cheese and 1/2 cup salted butter until smooth and creamy. Gradually add 2 cups sifted powdered sugar one cup at a time, mixing thoroughly. Add 1 teaspoon vanilla extract and 1 tablespoon of whole milk for a smoother consistency. If it’s still too thick, add an additional tablespoon of milk until you reach that perfect spreadable texture.

Frost the Cake: Once your cake is cool, spread the frosting generously on top. If you like, sprinkle with 1/2 cup chopped pecans or walnuts for that extra crunch and visual appeal.

Storing & Reheating

For room temperature storage, cover the cake with plastic wrap, and it will stay fresh for about 2 days. If you want to extend its life, refrigerate it in an airtight container for up to a week. You can also freeze the unfrosted cake for up to 3 months—just wrap it tightly in plastic wrap and foil. To enjoy, simply thaw in the refrigerator overnight, then frost and serve. Keep in mind, the texture may slightly change after freezing, but a quick visit to the oven will refresh it nicely.

Chef’s Helpful Tips

Be sure your cream cheese and butter are at room temperature for the smoothest frosting.
Avoid over-mixing the batter once you combine the wet and dry ingredients; this ensures a fluffy cake.
If you prefer a sweeter frosting, increase the powdered sugar to taste.
For added spice, consider throwing in a hint of cloves or nutmeg with your cinnamon.
You can make the cake ahead of time; simply frost it the day you plan to serve it.

The combination of flavorful carrots, sweet pineapple, and creamy frosting truly makes this Easy Carrot Sheet Cake irresistible. Plus, the size makes it perfect for feeding a crowd or even for just dessert throughout the week! Get creative and enjoy the process, knowing that each slice promises something special.

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it might yield a denser texture. You may also want to add a tablespoon of extra liquid to the batter to maintain moisture.

How do I know when my cake is done baking?

A good test is to insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done. Also, the edges should start pulling away from the pan, and the cake should be firm to the touch.

Can I add nuts or raisins to the cake batter?

Absolutely! Adding 1/2 cup of chopped nuts or raisins can elevate the flavor and texture of your carrot cake. Just make sure to toss any add-ins in flour to prevent them from sinking to the bottom.

Is there a vegan alternative for this recipe?

You can easily make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals 1 egg) and using plant-based cream cheese and butter for the frosting. Adjust sugar based on personal preference!

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Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

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Author: Peter
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Yield: 18 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful dessert featuring moist cake packed with grated carrots and crushed pineapple, topped with luscious cream cheese frosting. Perfect for gatherings or a comforting treat at home!

Ingredients

Scale

2 cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 cups grated carrots
2 cups granulated sugar
1 cup vegetable or canola oil
4 large eggs
20 oz crushed pineapple (well drained)
16 oz cream cheese (at room temperature)
1/2 cup salted butter, at room temperature (1 stick)
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 – 2 tablespoons whole milk
1/2 cup chopped pecans or walnuts

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9 x 13 inch cake pan by greasing and flouring it.
In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the grated carrots, stirring until evenly coated.
Using an electric mixer, blend the sugar and oil until smooth and creamy. Incorporate the eggs one by one, mixing thoroughly after each addition, then gradually mix in the drained pineapple.
Combine the carrot-flour mixture into the sugar-egg mixture and mix on low speed until fully incorporated.
Transfer the batter to the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before frosting.

Notes

Ensure the pineapple is well-drained to prevent excess moisture in the cake.
Cream cheese and butter should be at room temperature for better frosting consistency.
For added texture, sprinkle the chopped pecans or walnuts on top once frosted.