Carrot Sheet Cake is a delightful and moist dessert that combines the natural sweetness of carrots with warm spices and creamy frosting. This cake is perfect for gatherings, birthdays, or just a sweet treat for yourself. With its wonderful flavor and soft texture, it’s sure to be a favorite among friends and family.
Why Make This Recipe
This Carrot Sheet Cake is not only delicious but also straightforward to make. It’s a one-layer cake that requires minimal effort, and it feeds a crowd! The combination of shredded carrots, walnuts, and warm spices creates a comforting flavor, while the cream cheese frosting adds a rich and creamy touch. Plus, it’s a great way to sneak some vegetables into dessert!
How to Make Carrot Sheet Cake
Ingredients:
- 4 large eggs (at room temperature)
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 cups shredded carrots
- ⅔ cup chopped walnuts
- 1 stick (½ cup or 8 tablespoons) unsalted butter (softened)
- 1 package (8 ounces) cream cheese
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest (add more if you like a stronger lemon taste)
- 4 cups powdered sugar
- Finely chopped walnuts (for garnish)
- Coconut shavings (for garnish, optional)
Directions:
- Preheat the oven to 350˚F. Grease a 15x10x1-inch pan with butter and dust it with flour. Set aside. (You can also use an 18×13 baking sheet, but the cake won’t be as tall.)
- In your electric mixer’s bowl, add the eggs, oil, and sugar, and beat until completely smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine.
- Add the flour mixture to the egg mixture and beat well until everything is thoroughly incorporated.
- Remove the bowl from the mixer and stir in the shredded carrots and walnuts.
- Pour the batter into the prepared baking pan. Smooth the top and gently rap the pan on your kitchen counter to even it out and eliminate any air bubbles.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- While the cake bakes, prepare the frosting by combining butter and cream cheese in your electric mixer’s bowl. Add vanilla and beat until smooth.
- Add lemon zest and sugar, one cup at a time; continue to beat until fully incorporated, fluffy, and smooth.
- Once the cake is out of the oven, let it cool completely before frosting.
- When the cake is cooled, spread the prepared frosting on top. Sprinkle with walnuts and coconut shavings if desired.
- Cut and serve the cake. Store any leftovers in the refrigerator.
How to Serve Carrot Sheet Cake
Carrot Sheet Cake is best served at room temperature. Slice it into squares and enjoy it as a dessert or snack. It pairs wonderfully with coffee or tea, making it a great choice for afternoon gatherings or dessert after dinner.
How to Store Carrot Sheet Cake
To store your Carrot Sheet Cake, place it in an airtight container and keep it in the refrigerator. It can last for about 4 to 5 days. You may also freeze it either whole or in slices. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Tips to Make Carrot Sheet Cake
- Ensure your eggs are at room temperature for better mixing.
- Shred your carrots finely so they blend well into the batter.
- Use freshly grated nutmeg for a stronger and fresher flavor.
- For added texture, you can substitute some of the walnuts with crushed pineapple or raisins.
Variation
You can replace walnuts with pecans or omit nuts altogether for a nut-free version of this cake. For an extra kick, consider adding crushed pineapple for moisture or raisins for a sweet burst.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Just store it in the refrigerator and frost it on the day you plan to serve it.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. The cake might be denser, but it will still be delicious.
Q: Can I add cream cheese frosting to the cake before it cools?
A: It’s best to wait until the cake is completely cool before frosting to avoid melting.
Carrot Sheet Cake
Ingredients
Cake Ingredients
- 4 large large eggs (at room temperature) Ensure eggs are at room temperature for better mixing.
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg Use freshly grated for a stronger flavor.
- 3 cups shredded carrots Finely shred the carrots for better blending.
- ⅔ cup chopped walnuts Can be replaced with pecans or omitted for a nut-free version.
Frosting Ingredients
- 1 stick unsalted butter (softened) 1 stick equals ½ cup or 8 tablespoons.
- 1 package cream cheese (8 ounces)
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest Add more for a stronger lemon taste if desired.
- 4 cups powdered sugar Add one cup at a time for a smooth texture.
Garnish Ingredients
- Finely chopped walnuts For garnish.
- Coconut shavings Optional garnish.
Instructions
Preparation
- Preheat the oven to 350˚F. Grease a 15x10x1-inch pan with butter and dust it with flour.
- In your electric mixer’s bowl, add the eggs, oil, and sugar, and beat until completely smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine.
- Add the flour mixture to the egg mixture and beat well until everything is thoroughly incorporated.
- Remove the bowl from the mixer and stir in the shredded carrots and walnuts.
- Pour the batter into the prepared baking pan. Smooth the top and gently rap the pan on your counter to even it out.
Baking
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Frosting Preparation
- While the cake bakes, prepare the frosting by combining butter and cream cheese in your electric mixer’s bowl. Add vanilla and beat until smooth.
- Add lemon zest and sugar, one cup at a time; continue to beat until fully incorporated, fluffy, and smooth.
- Once the cake is out of the oven, let it cool completely before frosting.
Serving
- When the cake is cooled, spread the prepared frosting on top. Sprinkle with walnuts and coconut shavings if desired.
- Cut and serve the cake. Store any leftovers in the refrigerator.
