Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful twist on the classic dessert, combining moist, spiced cake with the rich, creamy texture of a homemade frosting. With its warm, comforting flavors and fluffy texture, this cake hits that perfect spot for any sweet tooth craving. Packed with fresh carrots and crushed pineapple, each bite brings a burst of sweetness and a hint of spice that is utterly irresistible. This isn’t just a dessert; it’s a nostalgic treat that brings back memories of family gatherings and festive celebrations.

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 remember the first time I made this cake for a friend’s birthday. The delighted exclamations, the way people kept coming back for seconds, it all reaffirmed my love for baking. It’s easy to whip up, making it perfect for both the novice baker and the seasoned pro looking for a crowd-pleaser. Just picture this beautifully frosted Carrot Cake Sheet Cake gracing your table, ready to be enjoyed by friends and family. Let’s sweeten your day with this recipe!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time and 70 minutes of baking, you’ll have this cake ready in a snap.
Irresistible Flavor: The combination of spices, fresh carrots, and pineapple offers a sweet and slightly tangy flavor profile that’s hard to resist.
Eye-Catching Appeal: The vibrant orange of the carrots and the luscious cream cheese frosting make this cake visually stunning.
Flexible Serving: Perfect for any occasion—from birthday parties to bake sales, or even just a cozy family dessert night.
Diet-Friendly Options: You can easily make this cake gluten-free or use dairy-free options for the frosting.

Ingredients You’ll Need

2 cups all-purpose flour: This is the base of your cake, giving it structure. Make sure to spoon and level the flour for accuracy.
2 teaspoons ground cinnamon: Adds warmth and flavor, a must for any great carrot cake. You could substitute with nutmeg for a different spice kick.
2 teaspoons baking soda: This ensures your cake rises well, creating that fluffy texture.
2 teaspoons baking powder: Works alongside baking soda for that perfect lift.
1 teaspoon salt: Enhances all the flavors in this sweet cake.
3 cups grated carrots: Freshly grated carrots keep the cake moist and add natural sweetness. Use a box grater or food processor.
2 cups granulated sugar: Sweetens the cake beautifully; can be adjusted to taste if preferred less sweet.
1 cup vegetable or canola oil: Keeps the cake moist and tender. You might substitute it with unsweetened applesauce for a lighter version.
4 large eggs: Provides richness and structure; always use room-temperature eggs for better mixing.
20 oz crushed pineapple (well drained): Adds natural sweetness and moisture. Be sure to drain it to avoid a soggy cake.
16 oz cream cheese (at room temperature): Key for that signature frosting; always use full-fat for the best texture.
1/2 cup salted butter, at room temperature: Adds flavor and creaminess to your frosting; if you prefer unsalted, just adjust the salt in the frosting accordingly.
2 cups sifted powdered sugar: Sweetens your frosting to perfection; sift to remove lumps for a smooth finish.
1 teaspoon vanilla extract: Adds a lovely depth of flavor to both the cake and frosting.
1 – 2 tablespoons whole milk: Helps achieve the right consistency for your frosting; add to your preference.
1/2 cup chopped pecans or walnuts: Optional, but they add a delightful crunch and additional flavor.

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

Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit. Prepare a 9 x 13 inch cake pan by greasing and flouring it to ensure your cake releases easily after baking.

Whisk Dry Ingredients: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt until well combined. Stir in the 3 cups grated carrots, ensuring they are coated with the flour mixture. This helps distribute the carrots evenly throughout the batter.

Mix Wet Ingredients: In the bowl of an electric mixer, beat the 2 cups granulated sugar and 1 cup vegetable oil on medium speed until smooth and creamy. Add the 4 large eggs one at a time, making sure to mix well after each addition. Then, gradually mix in the 20 ounces of drained crushed pineapple, bringing a lovely sweetness to the mixture.

Combine Mixtures: Carefully pour the carrot and flour mixture into the egg mixture. Utilizing the mixer, beat on low speed until the two mixtures are just combined. Be cautious not to overmix, or your cake could become dense.

Bake the Cake: Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The cake should be gently golden around the edges and firm in the center.

Cool Before Frosting: Allow the cake to cool completely in the pan. This is an important step because frosting a warm cake can lead to melting and a mess!

Prepare Cream Cheese Frosting: In a clean mixing bowl, beat together the 16 ounces of cream cheese and 1/2 cup salted butter until smooth and creamy. Gradually add in the 2 cups sifted powdered sugar, one cup at a time, and mix until smooth. Stir in the 1 teaspoon vanilla extract, along with 1 tablespoon of whole milk. If you need a thinner consistency, add more milk, one tablespoon at a time.

Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting over the top, creating an even layer. For a decorative touch, sprinkle 1/2 cup of chopped pecans or walnuts on top if desired.

Storing & Reheating

Store your Carrot Cake Sheet Cake with Thick Cream Cheese Frosting at room temperature for up to two days if covered. For longer storage, refrigerate it in an airtight container for up to five days. If you’d like to keep it longer, slice the cake and freeze it in a freezer-safe container or wrap tightly in plastic wrap for up to three months. To enjoy again, thaw in the refrigerator overnight, then warm slightly in the microwave for about 10-15 seconds if you prefer it cozy.

Chef’s Helpful Tips

Be careful not to over-grate your carrots; you want them to be finely grated but not mushy.
Always mix your dry ingredients separately before combining with wet ingredients to ensure even baking.
Let your cream cheese and butter come to room temperature to achieve a smooth frosting.
If your cake dome tops in the oven, gently press it down with a spatula right after you take it out for a flatter surface.
Experiment with different nuts or even coconut for added texture and flavor variations.
Consider making the cake a day in advance; the flavors can develop beautifully overnight!

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting blends the delightful tastes of sweet carrots, warm spices, and creamy, tangy frosting. Whether for a birthday bash or a cozy family dessert night, this recipe shines with its simplicity and charm. Don’t hesitate to try this out; you might just find it becomes your new go-to treat. Enjoy each delicious bite!

Recipe FAQs

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

Absolutely! Whole wheat flour can be substituted for all-purpose flour, but remember that it may make the cake denser. You could also consider a 50/50 mix for a lighter texture while still incorporating some whole grains.

How can I make this recipe dairy-free?

To make a dairy-free version, use dairy-free cream cheese and replace the butter with a plant-based alternative. Opt for almond or oat milk instead of whole milk for the frosting to maintain a creamy consistency.

Can I add raisins or coconut to the cake batter?

Of course! Adding about a cup of raisins or shredded coconut can enhance the flavor and texture of your cake. Just remember to adjust the other ingredients slightly to account for the added moisture.

How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, you can reduce the amount of granulated sugar to 1.5 cups without affecting the cake’s structure significantly. Moreover, the sweetness from the crushed pineapple also contributes to the overall flavor.

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Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

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Author: Dorothy
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 aromatic spices, moist grated carrots, and a luscious cream cheese topping. Perfect for gatherings, this easy-to-make cake is bound to impress anyone who loves homemade desserts.

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 degrees F. Prepare a 9 x 13 inch cake pan by greasing and flouring it.
In a mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Mix in the grated carrots until well coated with the flour mixture.
Using an electric mixer, combine sugar and oil on medium speed until smooth. Add eggs one by one, mixing well after each addition. Gradually add the drained pineapple and mix well.
Fold the carrot and flour mixture into the wet ingredients, mixing on low speed until just combined.
Pour the batter into the prepared cake pan and bake for 45-55 minutes. Check with a toothpick; if it comes out clean, the cake is ready. Allow to cool before frosting.

Notes

Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
Allow the cake to cool completely before adding the cream cheese frosting for the best texture.
Feel free to add raisins or additional nuts for extra flavor.