Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful way to enjoy an old favorite in a new format. This cake boasts a moist, tender crumb packed with grated carrots, giving it both sweetness and texture. With the addition of crushed pineapple, each bite is a burst of freshness and flavor, while the enchanting aroma of cinnamon wafts through the kitchen as it bakes. Topped with a luscious, creamy frosting that’s both thick and luxurious, this dessert is simply irresistible.

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 Carrot Cake Sheet Cake for a family gathering. Everyone raved about it, and I felt a warm glow of satisfaction hearing their compliments. It’s one of those recipes that’s perfect for any occasion—whether it’s a birthday party, a festive holiday dinner, or simply a cozy afternoon treat with friends. Easy to make, incredibly delicious, and sure to be a crowd-pleaser, this cake is bound to become a cherished favorite in your home, too!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep and 70 minutes of baking, you can whip this up easily.
Irresistible Flavor: The combination of grated carrots and crushed pineapple creates a moist, flavorful cake you won’t be able to resist.
Eye-Catching Appeal: The vibrant orange flecks of carrot and rich cream cheese frosting make this cake visually stunning.
Flexible Serving: Perfect for dessert at parties or even a sweet start to your day; it’s versatile enough for any time.
Diet-Friendly Options: With some tweaks, this cake can be adapted for gluten-free diets or vegan preferences.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the structure of the cake. For a gluten-free option, you could substitute a 1:1 gluten-free flour blend.
2 teaspoons ground cinnamon: This spice adds warmth and depth to the flavor profile.
2 teaspoons baking soda: Helps the cake rise and keep it light and fluffy.
2 teaspoons baking powder: Works alongside baking soda to ensure a perfect bake.
1 teaspoon salt: Balances the sweetness, enhancing overall flavor.
3 cups grated carrots: Freshly grated carrots added moisture and sweetness. Be sure to use whole carrots rather than pre-bagged.
2 cups granulated sugar: Sweetens the cake and contributes to its moist texture.
1 cup vegetable or canola oil: Keeps the cake moist. You can substitute with melted coconut oil for a different twist.
4 large eggs: Acts as a binder and helps with the cake’s rise.
20 oz crushed pineapple (well drained): Adds a delightful tropical sweetness and moisture. Be sure to drain properly to avoid a soggy cake.
16 oz cream cheese (at room temperature): The base for your thick frosting, providing a rich, creamy texture.
1/2 cup salted butter, at room temperature (1 stick): Adds creaminess to the frosting, balancing out the tangy cream cheese.
2 cups sifted powdered sugar: Sweetens and thickens your frosting to the perfect consistency.
1 teaspoon vanilla extract: Enhances the flavors of the cake and frosting, making them taste even more delightful.
1–2 tablespoons whole milk: Adjusts the consistency of the frosting to be perfectly spreadable. Use more if you prefer a thinner frosting.
1/2 cup chopped pecans or walnuts: For a nutty crunch, though these are optional if you prefer a nut-free dessert.

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

Preheat the oven: Begin by preheating your oven to 350 degrees Fahrenheit. Greasing and flouring a 9 x 13-inch cake pan is essential to ensure your cake comes out beautifully.

Whisk dry ingredients: In a 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. Stir in the grated carrots until they’re well coated. This step helps to ensure that the carrots are evenly distributed throughout the batter.

Mix wet ingredients: In the bowl of an electric mixer, beat together the 2 cups granulated sugar and 1 cup vegetable or canola oil 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 mix in the 20 oz crushed pineapple, which adds moisture and a hint of sweetness.

Combine mixtures: Pour the carrot and flour mixture into the wet ingredients and beat on low speed until just combined. Taking care not to overmix is important here; you want it to come together without developing gluten, which could make the cake tough.

Bake the cake: Pour the batter into the prepared pan. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the center no longer jiggles. Let the cake cool completely in the pan on a wire rack before frosting.

Prepare frosting: As the cake cools, beat together the 16 oz cream cheese and 1/2 cup salted butter in a large mixing bowl until they are smooth and creamy. Gradually add 2 cups sifted powdered sugar, mixing one cup at a time for smooth integration. Stir in 1 teaspoon vanilla extract and 1 tablespoon of whole milk to achieve the desired frosting consistency. If it’s still too thick, add more milk, one tablespoon at a time, until it’s spreadable.

Frost the cake: Once the cake has cooled completely, generously spread the cream cheese frosting over the top. If you like, sprinkle 1/2 cup chopped pecans or walnuts over the frosting for an extra crunch.

Storing & Reheating

To keep your Carrot Cake Sheet Cake delicious, store it in an airtight container at room temperature for up to 2 days. If you wish to extend its life, place it in the refrigerator, where it will stay fresh for about a week. For longer storage, you can freeze the unfrosted cake for up to three months. When reheating, warm individual slices in the microwave for at least 15-20 seconds. Though the texture may change slightly after freezing, the flavor remains delightful!

Chef’s Helpful Tips

To avoid a dry cake, measure your flour correctly—spoon it into the measuring cup without packing it down.
Use room temperature ingredients like eggs and cream cheese for a smoother batter and frosting.
If you’re pressed for time, pop the whole cake in the freezer for a few minutes to hurry along the cooling process before frosting it.
For flavor enhancement, consider adding a teaspoon of almond extract or fresh orange zest to the batter.
You can prepare the cake a day ahead; just frost it on the day you plan to serve it.

This easy and scrumptious Carrot Cake Sheet Cake with Thick Cream Cheese Frosting will undoubtedly win the hearts of your family and friends. Whether you’re making it for a special occasion or just a casual dessert night, each slice brings the warm and inviting flavors of home baking. Don’t hesitate to experiment and make it your own—maybe add a touch of ginger or your favorite nuts! You’ll soon find this recipe has positioned itself among your go-to sweet treats.

Recipe FAQs

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure your baking powder is also gluten-free for the same fluffy texture.

How can I enhance the flavor of the cake?

To boost the flavor, you can add a teaspoon of ground ginger or nutmeg alongside the cinnamon. Some people love folding in raisins or coconut for extra texture and sweetness.

Can I frost the cake in advance?

Absolutely! You can prepare the cake and frosting a day ahead. Just store the cake at room temperature in an airtight container and keep the frosting in the refrigerator. Frost just before serving for the best texture.

Is it possible to use different nuts?

Of course! If you prefer pecans, walnuts, or even almonds, feel free to switch it up! Just make sure they’re chopped to your preferred size for even distribution throughout the frosting.

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Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

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Author: Anna
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

Savor the flavors of this Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. This cake is simple to prepare and features moist grated carrots, aromatic spices, and a rich frosting that will brighten any gathering.

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°F (175°C). Grease and flour a 9 x 13 inch cake pan and set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Add the grated carrots and stir until well coated.
In an electric mixer bowl, combine the sugar and oil. Beat on medium speed until smooth and creamy. Add the eggs one by one, mixing well after each addition, then gradually mix in the drained pineapple.
Blend the carrot and flour mixture into the egg mixture at 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. Let the cake cool before frosting.

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
You can substitute walnuts for pecans if preferred.
The cake can be stored in the refrigerator for up to 5 days.