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Easy Moist Carrot Sheet Cake

A deliciously moist carrot sheet cake with a rich cream cheese frosting that's perfect for gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a high-quality brand like King Arthur Flour for the best results.
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 4 large eggs For best results, use large eggs at room temperature.
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil Opt for a light oil to keep the flavor neutral.
  • 1 tsp vanilla extract Pure vanilla extract will enhance the cake's flavor.
  • 3 cups grated carrots Freshly grated for maximum sweetness and moisture.
  • 1 cup crushed pineapple, drained This adds both moisture and a touch of sweetness.
  • 1 cup chopped walnuts (optional)
For the Frosting
  • 8 oz cream cheese, softened Leave it out for at least an hour for optimal mixing.
  • 0.5 cup unsalted butter, softened Use room temperature butter for easy blending.
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch baking pan.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  4. In a large bowl, beat the eggs and granulated sugar until light and combined, about 2-3 minutes.
  5. Mix in the vegetable oil and vanilla extract until well combined.
Mixing and Baking
  1. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
  2. Gently fold in the grated carrots, crushed pineapple, and walnuts (if using) until fully incorporated.
  3. Pour the batter into the prepared pan, spreading it evenly.
  4. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Allow the cake to cool completely in the pan on a wire rack for about an hour.
  2. For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  3. Gradually add the powdered sugar and remaining vanilla extract, mixing until fluffy.
  4. Once the cake is completely cool, spread the frosting generously over the top.
Serving
  1. Slice, serve, and enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Room temperature ingredients help in creating a smoother batter. For optimal freshness, frost the cake right before serving. Store leftovers wrapped in plastic wrap for up to 5 days, or freeze the unfrosted cake for up to 3 months.