Soft Carrot Cake Sheet Cake
A moist and flavorful carrot cake sheet cake topped with a rich cream cheese frosting, perfect for any occasion.
Equipment
- 1 Baking Sheet greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until creamy. Add eggs one at a time, mixing well after each addition. Stir in grated carrots and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the batter into a greased baking sheet, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool completely before frosting. In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Spread over the cooled cake.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to five days. Allow slices to come to room temperature before serving.
Notes
Pro Tips: Use freshly grated carrots for the best texture. Avoid overmixing the batter to maintain a light cake. Ingredient Substitutions: Substitute walnuts with pecans or omit entirely if desired. How to Serve: Serve with a dollop of whipped cream or a sprinkle of cinnamon. Storage & Freshness: Keep refrigerated and covered to maintain freshness. Make-Ahead Tips: Prepare the cake a day ahead and frost before serving for best results.