When it comes to classic desserts that bring warmth, nostalgia, and pure joy to the table, few can rival the charm of a homemade carrot cake. And when you transform it into a sheet cake, it becomes even more convenient—perfect for family gatherings, potlucks, or a sweet treat just because.
This carrot cake sheet cake isn’t your average boxed mix upgrade. It’s tender, moist, packed with freshly grated carrots, warm spices, and crowned with a luscious layer of cream cheese frosting. One bite, and you’ll know why this recipe deserves a spot in your dessert rotation.
Let’s walk through how to make this comforting classic from scratch.
🥕 Why Carrot Cake?
Carrot cake has a unique appeal—it’s sweet but not overly so, spiced but balanced, and rich in texture thanks to the carrots, nuts, and sometimes pineapple or raisins. The carrots keep the cake moist without making it heavy, and the cream cheese frosting? That’s just the cherry on top (or should we say the “frosting on the cake”).
And as a sheet cake, it’s easier to bake, frost, cut, and serve than layered versions—no fuss, just delicious results.
🧁 Ingredients for the Carrot Cake
For the Cake:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 ½ teaspoons baking soda
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1 ½ teaspoons cinnamon
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½ teaspoon nutmeg
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½ teaspoon salt
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1 cup granulated sugar
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1 cup brown sugar (light or dark)
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1 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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3 cups grated carrots (about 4–5 medium carrots)
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½ cup crushed pineapple, drained (optional but adds great moisture)
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1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3 ½ cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
🥣 How to Make the Carrot Cake Sheet Cake
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