There’s something irresistibly comforting about a slice of carrot cake, especially when it comes loaded with thick, luscious cream cheese frosting. The beauty of this Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is not only in its delightful flavor but also in its simplicity. With a moist crumb and just the right balance of spices, this cake captures the essence of everything we love about dessert. Using a sheet cake format means that serving up this sweet treat is a breeze. No fancy layers to contend with; it’s simply slice and serve!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

I’ll never forget the first time I baked a carrot cake. It beckoned me with the promise of sweetness and warmth, and I couldn’t resist diving in—grating carrots and blending everything together while imagining the cozy aroma filling my kitchen. The first bite was pure bliss. Whether it’s for a birthday, a potluck, or just for an afternoon treat with coffee, this cake comes together easily and quickly, making it the perfect dessert to whip up whenever the craving hits. You’ll want to share this with everyone!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 70 minutes, this cake takes minimal effort with maximum reward.
Irresistible Flavor: The blend of warm spices and sweet carrots creates a flavor sensation that’s hard to beat.
Eye-Catching Appeal: Perfectly frosted, this dessert looks as good as it tastes, making it a showstopper at any gathering.
Flexible Serving: Enjoy it at any time—whether it’s a sweet treat after dinner or a brunch highlight.
Diet-Friendly Options: Feel free to swap in nuts or add your own twist with dried fruits!

Ingredients You’ll Need

2 cups all-purpose flour: This is the base of your cake; using regular all-purpose flour creates a tender crumb.
2 teaspoons ground cinnamon: Adds warmth and sweetness, enhancing the carrot flavor.
2 teaspoons baking soda: This helps your cake rise, giving it that perfect light texture.
2 teaspoons baking powder: Works alongside baking soda for that ideal lift.
1 teaspoon salt: Balances sweetness and enhances overall flavor.
3 cups grated carrots: Freshly grated for maximum moisture and flavor—pack in those nutrients!
2 cups granulated sugar: Sweetness is key; you can adjust slightly to taste.
1 cup vegetable or canola oil: Keeps the cake moist; can substitute with unsweetened applesauce for a lighter version.
4 large eggs: Essential for binding the ingredients together and providing structure.
20 oz crushed pineapple (well drained): Adds moisture and a hint of tropical sweetness, but be sure to drain well to avoid a soggy cake.
16 oz cream cheese (at room temperature): Making the frosting smooth and creamy; don’t skip this essential!
1/2 cup salted butter, at room temperature (1 stick): Adds richness; room temperature ensures a smooth frosting.
2 cups sifted powdered sugar: Sweetens and thickens the frosting for your cake.
1 teaspoon vanilla extract: A hint of vanilla elevates the frosting’s flavor.
1 – 2 tablespoons whole milk: Adjusts consistency of frosting for easy spreading—start small!
1/2 cup chopped pecans or walnuts: Optional, but gives a lovely crunch and enhances the nutty flavor of the cake.

How to Make Carrot Cake Sheet Cake with Thick Cream Cheese Frosting

Preheat the oven: Start by preheating your oven to 350 degrees Fahrenheit. Greasing and flouring a 9 x 13 inch cake pan will ensure your cake slides out easily when it’s done.

Whisk dry ingredients: In a large bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Stir in the grated carrots until they’re well-coated. This helps prevent them from sinking in the batter later.

Beat sugar and oil: Using an electric mixer, beat 2 cups granulated sugar and 1 cup vegetable oil on medium speed. The mixture should become smooth and creamy—this is where the magic starts!

Add eggs and pineapple: Incorporate the 4 large eggs one at a time, ensuring each is well blended before adding the next. Slowly mix in the 20 oz drained crushed pineapple. This step keeps things light and airy.

Combine wet and dry mixtures: Pour the carrot-flour mixture into your wet ingredients, mixing on low speed until just combined. Be cautious not to overmix as you want that light texture.

Bake the cake: Pour the batter into your prepared pan, spreading it evenly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean and the cake isn’t jiggly in the middle. Allow it to cool completely in the pan.

Prepare the frosting: In another mixing bowl, beat together the 16 oz cream cheese and 1/2 cup salted butter until smooth. Gradually add the 2 cups sifted powdered sugar, mixing until airy and creamy. Add in 1 teaspoon vanilla extract and 1 tablespoon of whole milk at first, adjusting with more milk as needed until your frosting is easily spreadable.

Frost the cake: Once the cake is completely cooled, spread a generous layer of cream cheese frosting on top. Sprinkle with 1/2 cup chopped pecans or walnuts for an extra touch if desired.

Storing & Reheating

To keep your delicious cake fresh, store it at room temperature in an airtight container for up to 3 days. If you need to extend its life, pop it in the fridge where it can stay good for about a week. You can also freeze your cake for up to three months—just wrap it tightly in plastic wrap and then foil to prevent freezer burn. When it’s time to enjoy again, simply let it thaw at room temperature or reheat it in a 300-degree Fahrenheit oven for about 10-15 minutes. Note that while freezing retains great flavor, the texture might soften slightly, so a fresh slice is always ideal!

Chef’s Helpful Tips

Avoid overmixing: Mixing too much can lead to a dense cake. Just combine the ingredients until moist.
Use room temperature ingredients: This is especially important for eggs and cream cheese for a smoother batter and frosting.
Check for doneness: Every oven differs; start checking your cake around the 45-minute mark.
Experiment with toppings: Dried cranberries or raisins can be a fun twist when added to the batter.

There’s truly nothing quite like a homemade dessert that brings everyone together, and this Carrot Cake Sheet Cake with Thick Cream Cheese Frosting does just that. Its soft, moist texture and delightful spices make it a go-to for gatherings, celebrations, or simply a cozy night in with family. I encourage you to tweak it as you wish—try adding your favorite nuts or adjusting the sweetness to suit your taste. Let your creativity shine through, and more than anything, enjoy every single bite!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and keep it covered at room temperature or in the fridge. Just wait to frost it until you’re ready to serve for the best results.

Can I use a different type of oil?

Yes! You can swap canola oil for any neutral oil, like sunflower or even melted coconut oil. Just keep in mind the flavor might slightly vary.

How can I make this recipe healthier?

To make it healthier, consider reducing the sugar by a third or using a sugar substitute. You can also replace half of the oil with unsweetened applesauce, which keeps it moist while cutting calories.

Can I freeze leftover frosting?

Yes, you can freeze leftover cream cheese frosting! Just store it in an airtight container, and it will last up to three months. Thaw in the fridge before using it again.