When you\u2019re baking for a big crowd, a sheet cake is always a smart choice. This Carrot Cake Sheet Cake is packed with flavor, incredibly moist thanks to a secret ingredient, and topped with a rich cream cheese frosting. It\u2019s perfect for springtime gatherings, Easter, or anytime you\u2019re craving a cozy, spiced dessert.<\/p>\n\n\n\n
Why You\u2019ll Love This Carrot Cake<\/p>\n\n\n\n
Dessert recipe box<\/p>\n\n\n\n
This recipe balances the natural sweetness of carrots with the warmth of cinnamon and the richness of cream cheese frosting. Unlike many dry carrot cakes, this one stays moist thanks to the addition of vegetable oil, making it a reliable crowd-pleaser.<\/p>\n\n\n\n
Ingredients<\/p>\n\n\n\n
For the Cake<\/p>\n\n\n\n
2 cups all-purpose flour<\/p>\n\n\n\n
2 tsp baking powder<\/p>\n\n\n\n
1 tsp baking soda<\/p>\n\n\n\n
1 tsp ground cinnamon<\/p>\n\n\n\n
1\/2 tsp salt<\/p>\n\n\n\n
1 1\/2 cups granulated sugar<\/p>\n\n\n\n
3 large eggs<\/p>\n\n\n\n
1 cup vegetable oil<\/p>\n\n\n\n
2 cups grated carrots<\/p>\n\n\n\n
1 cup chopped pecans or walnuts (optional)<\/p>\n\n\n\n
For the Frosting<\/p>\n\n\n\n
8 oz cream cheese, softened<\/p>\n\n\n\n
1\/2 cup unsalted butter, softened<\/p>\n\n\n\n
4 cups confectioners\u2019 sugar<\/p>\n\n\n\n
2 tsp vanilla extract<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
Preheat your oven to 350\u00b0F (180\u00b0C). Grease a 9\u00d713 inch baking pan and set aside.<\/p>\n\n\n\n
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.<\/p>\n\n\n\n
In a large bowl, beat together the sugar, eggs, and vegetable oil until well combined.<\/p>\n\n\n\n
Gradually stir the dry ingredients into the wet mixture until just combined.<\/p>\n\n\n\n
Fold in the grated carrots and nuts, if using.<\/p>\n\n\n\n
Pour the batter into the prepared pan and smooth the top with a spatula.<\/p>\n\n\n\n
Bake for 30\u201335 minutes, or until a toothpick inserted into the center comes out clean.<\/p>\n\n\n\n
Let the cake cool completely in the pan.<\/p>\n\n\n\n
To make the frosting, beat the cream cheese and butter together until smooth and creamy.<\/p>\n\n\n\n
Add the confectioners\u2019 sugar and vanilla extract, and beat until light and fluffy.<\/p>\n\n\n\n
Spread the frosting evenly over the cooled cake. Slice and serve.<\/p>\n\n\n\n
Serving Tips<\/p>\n\n\n\n
Decorate with extra chopped nuts or shredded carrots for a festive touch.<\/p>\n\n\n\n
This cake tastes even better the next day once the flavors have melded.<\/p>\n\n\n\n
Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/p>\n\n\n\n
Conclusion<\/p>\n\n\n\n
Whether you\u2019re baking for a springtime event, Easter celebration, or just because you love a good carrot cake, this Carrot Cake Sheet Cake delivers.<\/p>\n\n\n\n
Moist, flavorful, and easy to serve, it\u2019s a recipe you\u2019ll turn to again and again.<\/p>\n","protected":false},"excerpt":{"rendered":"
When you\u2019re baking for a big crowd, a sheet cake is always a smart choice. This Carrot Cake Sheet Cake is packed with flavor, incredibly moist thanks to a secret ingredient, and topped with a rich cream cheese frosting. It\u2019s perfect for springtime gatherings, Easter, or anytime you\u2019re craving a cozy, spiced dessert. Why You\u2019ll … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3770,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3769"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3769\/revisions"}],"predecessor-version":[{"id":3771,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3769\/revisions\/3771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3770"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}