Carrot Cake Sheet Cake

Indulge in Sweet Bliss with Carrot Cake Sheet Cake

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Prepare to embark on a journey of delectable flavors with this delightful Carrot Cake Sheet Cake recipe. Bursting with the warmth of cinnamon, the sweetness of carrots, and the nutty crunch of pecans, this cake is a celebration of all things cozy and comforting. Whether you’re hosting a gathering or simply craving a slice of homemade goodness, this carrot cake sheet cake is sure to satisfy your sweet tooth and leave you craving for more. Let’s dive into the recipe and unlock the secrets to baking perfection!


For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup chopped pecans or walnuts (optional)

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 2 tsp vanilla extract


  1. Preheat the Oven and Prepare the Pan:
    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
  2. Mix Dry Ingredients:
    • In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
  3. Prepare the Batter:
    • In a separate large bowl, beat the granulated sugar and eggs until light and fluffy.
    • Gradually add the vegetable oil, mixing until fully incorporated.
    • Stir in the grated carrots and chopped nuts (if using).
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Bake the Cake:
    • Pour the batter into the prepared baking pan, spreading it out evenly.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Frost:
    • Allow the cake to cool completely in the pan on a wire rack.
    • While the cake is cooling, prepare the frosting.
  7. Make the Frosting:
    • In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
    • Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is smooth and spreadable.
  8. Frost the Cake:
    • Once the cake has cooled, spread the frosting evenly over the top.
    • Optionally, garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.
  9. Slice and Serve:
    • Slice the cake into squares and serve. Enjoy the heavenly flavors of this irresistible carrot cake sheet cake!

Cook Notes and Variations:

  • Moisture is Key: Be sure not to overmix the batter, as this can result in a dense cake. Mix until the ingredients are just combined to ensure a moist and tender texture.
  • Nuts or No Nuts: Customize the cake to your preference by adding chopped pecans or walnuts for extra crunch, or omit them entirely for a nut-free version.
  • Make It Ahead: This cake can be made ahead of time and stored in the refrigerator for up to three days. Simply cover it tightly with plastic wrap or store it in an airtight container to maintain freshness.

Frequently Asked Questions (FAQs):

Q: Can I use whole wheat flour instead of all-purpose flour? A: While you can substitute whole wheat flour for all-purpose flour, keep in mind that it may result in a denser texture. If using whole wheat flour, consider using half all-purpose flour and half whole wheat flour for best results.

Q: Can I use a different type of oil in the cake batter? A: Yes, you can use melted coconut oil or melted butter as a substitute for vegetable oil if desired. Keep in mind that this may slightly alter the flavor and texture of the cake.

Q: Can I make this cake without eggs? A: Yes, you can make this cake without eggs by using a suitable egg replacement such as applesauce, mashed banana, or a commercial egg replacer. Follow the package instructions for the equivalent amount to substitute for three eggs.

Q: How should I store leftover cake? A: Leftover cake can be stored in an airtight container in the refrigerator for up to five days. Allow the cake to come to room temperature before serving for the best flavor and texture.

Q: Can I freeze this cake? A: Yes, you can freeze this carrot cake sheet cake for up to three months. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator overnight before serving.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can adapt this recipe:

  • Keto Version: Substitute almond flour for the all-purpose flour and a low-carb sweetener such as erythritol or stevia for the granulated sugar. Use a keto-friendly frosting made with cream cheese, butter, and powdered erythritol. Be mindful of the carb count in the grated carrots and adjust accordingly.
  • Low-Carb Version: Replace the all-purpose flour with a combination of almond flour and coconut flour for a lower-carb option. Use a low-carb sweetener such as monk fruit or stevia in place of granulated sugar in both the cake and frosting. Ensure the cream cheese is full-fat and unsweetened to keep the carb count down.

Indulge in the ultimate dessert experience with this heavenly Carrot Cake Sheet Cake. With its moist crumb, fragrant spices, and creamy frosting, it’s a true delight for the senses. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this cake is sure to leave a lasting impression. So gather your ingredients, preheat your oven, and get ready to bake up a slice of pure bliss!

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