Description
This Sheet Pan Carrot Cake is a moist and flavorful dessert perfect for large gatherings. Featuring classic warm spices, shredded carrots, and a luscious cream cheese frosting whipped with heavy cream for extra lightness, it bakes quickly on a single sheet pan for easy preparation and serving.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
Wet Ingredients
- 3 large eggs
- 2/3 cup crushed pineapple (not drained)
- 1/2 cup oil (vegetable, canola, or avocado oil)
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups granulated sugar
- 4 large carrots, washed and peeled
Frosting Ingredients
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2/3 cup heavy whipping cream
- Orange and green food coloring (optional, for carrot design)
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with nonstick cooking spray or oil to prevent sticking and set aside.
- Prepare carrots: Shred the washed and peeled carrots using the large holes of a box grater. Place the shredded carrots in paper towels and squeeze over the sink to remove excess moisture, then set aside.
- Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, allspice, kosher salt, baking soda, and baking powder until evenly combined.
- Mix wet ingredients: In a separate large bowl, beat the eggs, crushed pineapple (with juice), oil, milk, vanilla extract, and granulated sugar thoroughly. Stir in the shredded carrots, then gently fold in the dry ingredients just until combined, being careful not to overmix.
- Bake the cake: Pour the batter evenly into the greased sheet pan and smooth the top. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool: Remove the sheet pan from the oven and allow the cake to cool completely before frosting.
- Make frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light, fluffy frosting.
- Frost cake: Spread the frosting evenly over the cooled cake. Refrigerate the frosted cake until ready to serve to allow the frosting to set.
- Decorate (optional): Slice the sheet cake into 24 squares (6×4). Use orange and green food coloring to tint small portions of frosting and pipe carrot designs onto each square using piping bags with tips or a plastic bag with a corner cut.
Notes
- Removing excess moisture from shredded carrots ensures the cake doesn’t become soggy.
- Using crushed pineapple with juice adds moisture and sweetness, enhancing flavor.
- Be careful not to overmix the batter to keep the cake light and tender.
- Chilling the cake after frosting helps the frosting set and enhances the overall texture.
- Frosting can be tinted with food coloring for decorative purposes but is optional.
- This recipe is excellent for potlucks and parties due to the large yield and ease of serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
