Carrot Sheet Cake with Cream Cheese Frosting

This is one of my favorite cakes. It takes literally no time to make and it’s endlessly delicious.

I remember when I first heard about carrot cake and simply couldn’t imagine carrots inside a cake batter. However, this combination makes the cake moist and flavorful due to cinnamon, nutmeg and ginger. It pairs beautifully with cream cheese frosting, is flavored generously with vanilla and orange zest and the result in one of the best cakes ever.

Carrot Sheet Cake 101: Tips for Success

1. Grating the Carrots: Use the fine side of a box grater for a smoother texture in the cake, or the large side for more texture. Avoid pre-shredded carrots, as they are too dry.
2. Room Temperature Ingredients: Ensure the cream cheese is softened for smooth frosting. Cold cream cheese may lead to lumpy frosting.
3. Don’t Skip the Cooling: Let the cake cool completely before frosting to prevent the frosting from melting.

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How to Make Carrot Sheet Cake with Cream Cheese Frosting

1. Preheat and Prepare the Pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a smaller rectangular baking pan (approximately 9×13 inches) with butter and dust with flour. Tap out excess flour.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Combine Wet Ingredients

• Melt the butter and let it cool slightly.
• In a large mixing bowl, whisk the egg with the brown sugar until smooth.
• Add the melted butter, milk, and vanilla, whisking to combine.

4. Add Carrots and Combine

• Grate the carrots using a box grater or food processor.
• Fold the grated carrots into the wet mixture.

5. Incorporate Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Avoid overmixing to keep the cake tender.

6. Bake the Cake

• Pour the batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack.

7. Make the Frosting

• Using an electric mixer, beat the cream cheese and vanilla extract in a medium bowl until smooth.
• Gradually add the sifted powdered sugar and continue mixing until well combined.
• Stir in the orange zest for a burst of citrus flavor.

8. Frost the Cake

• Spread the cream cheese frosting evenly over the cooled cake.
• Chill the frosted cake in the refrigerator for at least 30 minutes to set.

9. Add Toppings and Serve

• Top the cake with chopped nuts, if desired.
• Slice the cake into squares and serve. Enjoy!

Recipe Notes

• Storage: Store the cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
• Freezing: The unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature and frost before serving.
• Serving Suggestions: Pair with a cup of coffee or tea

Carrot Sheet Cake with Cream Cheese Frosting

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4.8 from 10 reviews

• Author: Tamara Novacovic
• Total Time: 0 hours
• Yield: 12 squares 1x

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Description

A moist, delicious sheet cake with grated carrots, warm spices, and brown sugar. Topped with cream cheese frosting and simple to make, this classic is as comforting as it is crowd-pleasing.

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Ingredients

Units USM Scale 1x2x3x

Cake Batter:

• 1 large egg
• 7 oz (200 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 5.9 oz (170 g) unsalted butter, melted
• 3 tbsp milk
• 7 oz (200 g) brown sugar
• 4 medium carrots, washed, peeled, and grated (about 2 cups)

Cream Cheese Frosting:

• 14 oz (400 g) cream cheese, softened
• 2 tbsp vanilla extract
• 7 oz (200 g) powdered sugar, sifted
• 1 tsp finely grated orange zest
• Chopped nuts (walnuts, pecans, or hazelnuts) for topping, optional

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Instructions

1. Preheat and Prepare the Pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a smaller rectangular baking pan (approximately 9×13 inches) with butter and dust with flour. Tap out excess flour.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Combine Wet Ingredients

• Melt the butter and let it cool slightly.
• In a large mixing bowl, whisk the egg with the brown sugar until smooth.
• Add the melted butter, milk, and vanilla, whisking to combine.

4. Add Carrots and Combine

• Grate the carrots using a box grater or food processor.
• Fold the grated carrots into the wet mixture.

5. Incorporate Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Avoid overmixing to keep the cake tender.

6. Bake the Cake

• Pour the batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack.

7. Make the Frosting

• Using an electric mixer, beat the cream cheese and vanilla extract in a medium bowl until smooth.
• Gradually add the sifted powdered sugar and continue mixing until well combined.
• Stir in the orange zest for a burst of citrus flavor.

8. Frost the Cake

• Spread the cream cheese frosting evenly over the cooled cake.
• Chill the frosted cake in the refrigerator for at least 30 minutes to set.

9. Add Toppings and Serve

• Top the cake with chopped nuts, if desired.
• Slice the cake into squares and serve. Enjoy!

Notes

Storage: Store the cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.

Freezing: The unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature and frost before serving.

Serving Suggestions: Pair with a cup of coffee or tea.

• Prep Time: 15 min
• Frosting & Cooling Time: 1 hr
• Cook Time: 25 min
• Category: Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 345
• Sugar: 28
• Sodium: 190mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg