There’s nothing quite like a luscious slice of carrot cake, especially when it takes the form of a delightful carrot cake sheet cake topped with thick cream cheese frosting. This cake is a perfect blend of sweet, moist flavor, and the warmth of spices, creating a comforting dessert that’s perfect for every occasion. Whether it’s a celebration or just an afternoon treat, this cake manages to bring people together with its comforting simplicity and familiar flavors. Plus, the ease of making it in a sheet pan means more time to savor and share!

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

When I first crafted this recipe, it was during a cozy afternoon with friends at home. The scent of cinnamon and baking carrots wafted through the kitchen, instantly transporting us to that comforting realm where dessert turns a regular day into something special. The thick cream cheese frosting adds an irresistible touch, embodying indulgence in every bite. Trust me, everyone will be coming back for seconds (and thirds!)—so why not give it a try and brighten someone’s day with this delicious dessert?

Why You’ll Love This Recipe

Simple & Quick: Takes just 25 minutes to prep and 70 minutes to bake—perfect for baking novices and busy bakers alike!
Irresistible Flavor: With grated carrots, crushed pineapple, and warm spices, each slice is a burst of moist, delicious goodness.
Eye-Catching Appeal: The cake’s vibrant orange hue and creamy frosting make it a stunning centerpiece for any gathering.
Flexible Serving: Ideal for celebrations, brunches, or a sweet pick-me-up at any time of day.
Diet-Friendly Options: Easily adaptable by using low-fat cream cheese or a dairy-free alternative if needed.

Ingredients You’ll Need

2 cups all-purpose flour: This is the backbone of our cake, providing structure. Sift for a lighter texture.
2 teaspoons ground cinnamon: A warm, aromatic spice that enhances the cake’s flavor—feel free to experiment with nutmeg or ginger for added warmth!
2 teaspoons baking soda: Helps the cake rise and become light. Check for freshness to ensure your cake rises properly.
2 teaspoons baking powder: Works in tandem with the baking soda for perfect leavening.
1 teaspoon salt: Enhances the sweetness and balances flavors.
3 cups grated carrots: The star ingredient! Freshly grated offers the best flavor and moisture. Use a food processor for quick grating.
2 cups granulated sugar: Sweetens the cake to perfection—brown sugar can be substituted for a deeper flavor.
1 cup vegetable or canola oil: Keeps the cake moist and tender. You can substitute applesauce for a lighter version.
4 large eggs: Binds the cake together, keeping it fluffy and airy. Make sure they are at room temperature for best mixing.
20 oz crushed pineapple (well drained): Adds moisture and sweetness with a bit of tang. Drain well to avoid a soggy cake.
16 oz cream cheese (at room temperature): Essential for a smooth, creamy frosting; allow it to soften for easy mixing.
1/2 cup salted butter, at room temperature (1 stick): Adds richness. Use unsalted butter if that’s what you have on hand, and just adjust the added salt.
2 cups sifted powdered sugar: Sweetens the frosting and gives it that perfect creamy texture—sift to eliminate lumps.
1 teaspoon vanilla extract: Enhances overall flavor—pure vanilla extract is best.
1–2 tablespoons whole milk: Adjusts the frosting consistency. Use more if a thinner frosting is desired.
1/2 cup chopped pecans or walnuts: For added crunch and flavor on top of the frosting; can be omitted if needed.

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

Preheat the oven: Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan, preparing it for the delicious batter ahead.

Whisk the dry ingredients: In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Mix them together thoroughly, then stir in the 3 cups grated carrots, ensuring each piece gets coated with flour to help maintain moisture.

Mix the wet ingredients: In the bowl of an electric mixer, combine 2 cups granulated sugar and 1 cup vegetable oil. Mix on medium speed until the mixture is smooth and creamy. Add the 4 large eggs, one at a time, beating well after each addition. Slowly incorporate the drained 20 oz of crushed pineapple until well blended.

Combine wet and dry ingredients: Gently pour the carrot and flour mixture into the egg mixture. Mix on low speed until just combined. Be careful not to over-mix; a few lumps are perfectly acceptable, as they ensure a moist, tender cake.

Bake the cake: Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the edges start to become golden. Keep an eye on it—too long in the oven can dry it out.

Cool and prepare frosting: Once baked, allow the cake to cool completely in the pan on a wire rack. In the meantime, prepare the frosting: beat 16 oz of cream cheese with 1/2 cup salted butter until the mixture is smooth and creamy. Gradually add the sifted 2 cups powdered sugar, one cup at a time, until fully incorporated. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk. If the frosting needs to be spreadable, add a bit more milk until you reach the right consistency.

Frost the cake and serve: After the cake has fully cooled, spread the cream cheese frosting evenly over the top. For an added touch, sprinkle on the 1/2 cup chopped pecans or walnuts if desired. Cut into squares and enjoy!

Storing & Reheating

To store your carrot cake sheet cake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about 2 days and in the refrigerator for up to a week. For longer storage, freeze slices individually in plastic wrap, then in a freezer bag for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the microwave for about 15-20 seconds. The texture may change slightly after freezing, but a touch of frosting can refresh its sweetness!

Chef’s Helpful Tips

Avoid overmixing the batter to keep your cake light and fluffy.
Make sure your eggs and cream cheese are at room temperature—this helps with smooth mixing.
If your frosting is too thick, add milk gradually until it reaches your desired consistency.
For added texture, try adding raisins or coconut flakes into the batter.
If you prefer a less sweet frosting, reduce the powdered sugar to taste.

There’s something truly special about this dessert—it combines the classic flavors of carrot cake with the convenience of a sheet cake. Whip it up for celebrations, gatherings, or just a cozy night at home. Get creative with the frosting or sprinkle on your favorite nuts, and watch it disappear quickly! This is a cake that brings people together with its warmth and sweetness, and you’ll likely find it becomes a go-to in your baking repertoire.

Recipe FAQs

Can I make this carrot cake vegan?

Absolutely! You can use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) in place of the eggs and substitute the milk with your favorite plant-based milk. Use dairy-free cream cheese and butter for the frosting.

How do I adjust this recipe for a round cake?

If you want to make a round carrot cake, you can divide the batter evenly between two 9-inch round cake pans. Bake for 30-35 minutes, checking for doneness with a toothpick.

Can I add other mix-ins to the cake?

Yes! Feel free to include chopped walnuts, raisins, or even shredded coconut for added flavor and texture. Just remember not to overload the batter too much.

What can I use instead of cream cheese for the frosting?

For a lighter option, you can use whipped coconut cream or a buttercream made with vegan butter and powdered sugar. Adjust the sweetness and flavors to suit your preference!

More Desserts & Appetizers Recipes

Moist Carrot Cupcakes with Cream Cheese Swirl

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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: Desserts
Method: Baking
Cuisine: American

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Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat featuring moist grated carrots and crushed pineapple. With simple prep and delicious flavors, it’s perfect for gatherings or a comforting dessert 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 your oven to 350 degrees F. 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. Mix in the grated carrots until they are evenly coated.
In a separate bowl, use an electric mixer to blend the sugar and oil on medium speed until the mixture is smooth. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Gradually mix in the drained pineapple.
Gently fold the carrot and flour mixture into the egg mixture, mixing on low speed until just combined.
Transfer the batter into 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 crushed pineapple is well drained to prevent excess moisture in the cake.
Feel free to add raisins or shredded coconut for extra texture and flavor.
Frosting can be adjusted to taste by adding more powdered sugar or milk for consistency.