When I have a big crowd to please, I immediately think of sheet cake.
It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve!
I also just love Carrot Cake in the spring. Carrot Cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.
Carrot Cake gets a bad rap because it can so often be too dry. My homemade Carrot Cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tsp vanilla extract
How To Make Carrot Cake Sheet Cake
Step 1: Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 3: In a large bowl, beat together the sugar, eggs, and oil until well combined. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the grated carrots and nuts, if using.
Step 4: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 5: To make the frosting, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat until well combined and smooth. Spread the frosting over the cooled cake and serve.
Tips
Use Fresh Carrots: Grate fresh carrots for the best flavor and texture. Avoid pre-packaged, pre-shredded carrots, as they tend to be drier.
Dry Ingredients: Sift the dry ingredients, including flour, baking powder, baking soda, and spices, to ensure even distribution and a lighter texture.
Adjust Spice Levels: Customize the spice levels to your preference. Common spices include cinnamon, nutmeg, and a pinch of cloves. Adjust these to suit your taste.
Nuts and Raisins: Consider adding chopped nuts (usually walnuts or pecans) and raisins to your batter for added texture and flavor. You can omit these if you prefer a nut-free version.
Buttermilk: Using buttermilk adds moisture and a slight tang to the cake. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes.
Cream Cheese Frosting: Carrot cake pairs beautifully with cream cheese frosting. Make sure your cream cheese and butter are softened to room temperature for a smooth, lump-free frosting.
Even Layers: Spread the batter evenly in your sheet cake pan to ensure even baking. Use an offset spatula to level it out.
Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting or becoming too soft.
Decorate Creatively: Feel free to decorate your carrot cake sheet with additional chopped nuts, grated carrots, or even a drizzle of caramel or a sprinkle of powdered sugar for a decorative finish.
FAQs:
1. Can I make this into a layered cake instead of a sheet cake?
Yes, you can make a layered carrot cake. Simply divide the batter between two or three round cake pans and adjust the baking time accordingly.
2. How should I store the carrot cake sheet cake?
Store the cake in an airtight container in the refrigerator. Cream cheese frosting can soften at room temperature, so refrigeration helps maintain its consistency.
3. Can I make this cake ahead of time?
Carrot cake sheet cake can be made a day in advance. Keep it in the refrigerator and frost it just before serving to keep it fresh.
4. Can I use a different frosting besides cream cheese frosting?
While cream cheese frosting is traditional and highly recommended for carrot cake, you can experiment with other frostings like vanilla buttercream or a citrus-flavored glaze if you prefer.
5. Can I make this cake without nuts or raisins?
Yes, you can omit nuts and raisins if you have allergies or simply prefer a nut-free and raisin-free carrot cake.
6. Can I use whole wheat flour for a healthier version?
You can substitute part of the all-purpose flour with whole wheat flour, but keep in mind that it may result in a denser texture. It’s best to use a mix of both flours.
7. Can I freeze carrot cake sheet cake?
Yes, you can freeze it without the frosting. Wrap it well in plastic wrap and aluminum foil, and it should be good in the freezer for up to 2-3 months. Thaw and frost when ready to serve.
