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Easy Moist Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting

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A simple, moist carrot cake sheet cake with a smooth, tangy cream cheese frosting. Perfect for any occasion, this recipe is quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free option)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon (freshly ground if possible)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil (or melted coconut oil for subtle flavor)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (about 275g) finely shredded carrots
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray and line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  4. Gently fold shredded carrots and chopped nuts into the wet mixture.
  5. Slowly add dry ingredients to wet ingredients, folding gently with a spatula until batter is thick but pourable. Add 1-2 tablespoons milk if too stiff.
  6. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes, checking doneness with a toothpick starting at 35 minutes.
  7. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely before frosting.
  8. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy. Add a pinch of salt.
  9. Spread frosting evenly over cooled cake with an offset spatula or butter knife. Swirl lightly for a rustic look.
  10. Slice and serve. Store leftovers covered in the fridge for up to 5 days or freeze individual slices.

Notes

Use room temperature eggs for better incorporation. Shred carrots finely to keep cake moist. Use fresh baking soda for proper rise. Cool cake completely before frosting to prevent melting. For gluten-free, swap flour with almond flour and adjust baking soda. Nuts can be omitted or replaced with seeds for nut-free option. Frosting can be made vegan by substituting cream cheese and butter with vegan alternatives.

Nutrition

Keywords: carrot cake, sheet cake, cream cheese frosting, easy dessert, moist cake, potluck dessert, gluten-free option, vegan adaptation

Find it online: https://elvafood.com/easy-moist-carrot-cake-sheet-cake-recipe-with-cream-cheese-frosting/