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This carrot sheet cake transforms a classic layer cake into an effortless dessert that delivers all the nostalgic flavor with half the work. The moist, spiced cake topped with creamy frosting has become my go-to for spring gatherings when I need something impressive but achievable.
The first time I made this sheet cake version was for an Easter brunch when I simply ran out of time for my traditional three-layer carrot cake. My family actually preferred this version, and now it's requested more often than the original.
Ingredients
- All purpose flour: provides the perfect structure without being too heavy
- Granulated sugar: balances the spice and provides moisture retention
- Baking powder and baking soda: work together for the ideal rise
- Cinnamon: adds that signature warm spice flavor
- Salt: enhances all the flavors and balances sweetness
- Fresh carrots: are the star ingredient fresh is always better than pre shredded
- Eggs: bind everything together while adding richness
- Vegetable oil: creates a supremely moist texture that stays fresh longer
- Vanilla extract: adds depth to both cake and frosting
- Butter: for frosting must be room temperature for proper creaming
- Cream cheese: also needs to be room temperature to prevent lumps
- Powdered sugar: makes the frosting smooth and spreadable
Step-by-Step Instructions
- Prepare the pan:
- Take a moment to properly prepare your 15x10x1 inch jelly roll pan with a thorough coating of non stick spray. This ensures your sheet cake releases perfectly after baking.
- Mix dry ingredients:
- Combine the flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl with a whisk until evenly distributed. Taking this step separately ensures even distribution of leavening agents.
- Mix wet ingredients:
- Beat together the oil, eggs, vanilla and freshly shredded carrots until well combined. The moisture from the carrots helps create that signature texture that carrot cake lovers crave.
- Combine wet and dry:
- With your mixer running on low, gradually add the dry ingredients to the wet mixture. Stop occasionally to scrape down the sides ensuring everything is fully incorporated without overmixing.
- Bake to perfection:
- Pour the batter into your prepared pan and spread it evenly. Bake at 350°F for 30 to 32 minutes or until a toothpick comes out clean. The wide surface area helps it bake more quickly than layer cakes.
- Make the frosting:
- Beat room temperature butter and cream cheese until completely smooth. Add vanilla, then gradually incorporate powdered sugar one cup at a time, scraping the bowl frequently.
- Frost the cake:
- Wait until the cake is completely cooled before spreading the cream cheese frosting in an even layer. The warm cake will melt your frosting if you rush this step.
My favorite part of this recipe is the texture contrast between the slightly spiced, vegetable studded cake and the smooth, tangy cream cheese frosting. It reminds me of my grandmother's recipe, though she always added raisins to hers. Every time I make this, my kitchen fills with a warming aroma that signals spring celebrations are here.
Storage Tips
Carrot cake actually improves with a day of rest as the flavors deepen and meld together. While it can sit at room temperature for about a day, refrigeration is best for longer storage. The cake maintains its moisture beautifully in the refrigerator for up to five days when stored in an airtight container. Just let it sit at room temperature for about 20 minutes before serving for the best texture and flavor.
Customization Options
This versatile carrot cake base welcomes many additions to make it your own. Chopped pecans or walnuts add wonderful texture when sprinkled on top or folded into the batter. For extra dimension, consider adding half a cup of crushed pineapple to the batter after draining excess juice. Raisins or dried cranberries provide bursts of sweetness, while a touch of nutmeg or ginger alongside the cinnamon creates a more complex spice profile.
Perfect Frosting Technique
The key to silky cream cheese frosting is temperature and patience. Both butter and cream cheese must be properly softened but not melted. If they feel cool to the touch, wait a bit longer. Using an electric mixer, beat them together until absolutely smooth before adding any other ingredients. Add powdered sugar gradually to prevent a sugar cloud in your kitchen, and do not overbeat once all ingredients are combined or the frosting might become too soft to hold its shape.
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Frequently Asked Questions
- → Can I use pre-shredded carrots?
Yes, you can use pre-shredded carrots, but freshly shredded carrots provide better moisture and texture for the cake.
- → How do I store the cake?
Store the cake covered or in a resealable container in the refrigerator for up to 5 days. For longer storage, freeze individual slices.
- → Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving for the best texture and flavor.
- → Is the frosting necessary?
While the cream cheese frosting enhances the flavor, you can enjoy the cake on its own or with a simple dusting of powdered sugar.
- → Can I add nuts or raisins to the batter?
Yes, you can fold in nuts like pecans or walnuts, and even raisins, for additional texture and flavor. Be sure to mix them in gently.
- → What size sheet pan should I use?
A 15x10x1-inch sheet pan is recommended for this recipe to achieve the perfect thickness and even baking.