🥣 How to Make the Carrot Cake Sheet Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet, mixing just until combined. Then fold in the grated carrots, pineapple, and nuts (if using).
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
🎂 Make the Cream Cheese Frosting
In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add in the vanilla and salt. Gradually mix in the powdered sugar until the frosting is fluffy and spreadable.
Spread generously over the cooled cake. Top with a sprinkle of chopped nuts or even shredded coconut for added flair.
🍽 Serving and Storing
Cut the cake into squares and serve chilled or at room temperature. It’s fantastic on its own or paired with a hot cup of coffee or tea.
Storing:
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Refrigerate leftovers in an airtight container for up to 5 days.
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It also freezes beautifully—just wrap individual slices and freeze for up to 3 months.
Final Thoughts
This homemade carrot cake sheet cake is a true celebration of flavor and comfort. Moist, rich, and spiced just right, it’s a crowd-pleaser that works for birthdays, Easter, Sunday dinners—or just because it’s a Tuesday.
Once you try it, it might just become your go-to recipe when you’re craving something sweet, nostalgic, and downright delicious.
Bake it. Share it. Savor it. This carrot cake is a slice of homemade happiness. 🥕💛
