There’s something undeniably comforting about a slice of Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. This delightful dessert brings together the tender, moist texture of a classic carrot cake, infused with warm spices, and is crowned with a luscious, tangy cream cheese frosting. Not only does this sweet treat taste divine, but it also exudes a homey appeal that makes it perfect for both casual snacking and festive gatherings.

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

Growing up, carrot cake was one of those desserts that would grace our table during special occasions. I still remember the intoxicating aroma of cinnamon and freshly grated carrots wafting through the kitchen as my family gathered around, eagerly anticipating that first slice. This recipe is a tribute to those cherished moments—comforting, nostalgic, and incredibly easy to whip up. Whether you’re serving it at a birthday party, potluck, or simply indulging after dinner, this cake is sure to leave your guests asking for seconds. Trust me, you’re going to love it!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time, you’ll have a heavenly cake ready to enjoy in about an hour.
Irresistible Flavor: The rich combination of sweet carrots, pineapple, and warm spices creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: Topped with a generous layer of cream cheese frosting and sprinkled with nuts, this cake looks as good as it tastes.
Flexible Serving: Perfect for any occasion—from brunch to dessert and even snacks in between.
Diet-Friendly Options: Easily make it gluten-free by swapping for a gluten-free flour blend.

Ingredients You’ll Need

2 cups all-purpose flour: The base of our cake, giving it structure. For a gluten-free version, substitute with a quality gluten-free flour blend.
2 teaspoons ground cinnamon: A key spice that adds warmth and depth. Feel free to add a pinch of nutmeg for more complexity.
2 teaspoons baking soda: This helps the cake rise and become fluffy.
2 teaspoons baking powder: Provides additional lift to keep your cake light and airy.
1 teaspoon salt: Balances the sweetness of the cake and enhances flavor.
3 cups grated carrots: The star ingredient that provides moisture, sweetness, and a lovely texture. Use fresh carrots for the best flavor.
2 cups granulated sugar: Sweetens the cake beautifully. You can reduce this amount for a less sweet version, if desired.
1 cup vegetable or canola oil: Ensures the cake stays moist. You can swap for melted coconut oil for a different flavor profile.
4 large eggs: Binds the ingredients together and contributes to the cake’s tenderness. Always use room temperature eggs for best results.
20 oz crushed pineapple (well drained): Adds moisture and a subtle fruity sweetness. Make sure it’s well-drained to prevent the cake from becoming soggy.
16 oz cream cheese (at room temperature): The star ingredient of the frosting, providing a creamy texture and tangy flavor.
1/2 cup salted butter (at room temperature): Adds richness to the frosting. Ensure it’s softened for easy mixing.
2 cups sifted powdered sugar: Sweetens the frosting—sifting ensures a smooth consistency.
1 teaspoon vanilla extract: Enhances the flavor of the frosting, making it taste even more delightful.
1 – 2 tablespoons whole milk: Adjusts the consistency of the frosting; add a bit more for a creamier spread.
1/2 cup chopped pecans or walnuts: Optional but adds a lovely crunch and nutty flavor.

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

Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan to ensure the cake doesn’t stick.

Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Gently stir in the grated carrots until they’re evenly coated with the flour mixture. This helps prevent them from sinking to the bottom during baking.

Mix Wet Ingredients: In the bowl of an electric mixer, beat together 2 cups granulated sugar and 1 cup vegetable or canola oil on medium speed until smooth and creamy, about 2 minutes. Then, add the 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Slowly add the well-drained 20 oz crushed pineapple and mix until combined.

Combine Mixtures: Pour the carrot and flour mixture into the wet mixture. Beat on low speed until everything is just combined—be careful not to overmix, as this can lead to a denser cake.

Bake the Cake: Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the cake springs back lightly when touched. Once done, allow the cake to cool completely in the pan.

Prepare Cream Cheese Frosting: While your cake cools, make the frosting. In a medium bowl, beat together 16 oz cream cheese and 1/2 cup salted butter until smooth and creamy. Gradually add in the 2 cups sifted powdered sugar, one cup at a time, mixing well after each addition. Beat in 1 teaspoon vanilla extract and 1 tablespoon of whole milk—adjusting with more milk if necessary for a spreadable consistency.

Frost the Cake: When your cake has cooled completely, spread the cream cheese frosting generously over the top. If you like, sprinkle with 1/2 cup chopped pecans or walnuts for a delightful crunch and added flavor.

Storing & Reheating

Store any leftover cake at room temperature for up to 2 days, covered, or transfer to the refrigerator where it will last for up to a week in an airtight container. If you want to keep it longer, wrap individual slices tightly and freeze for up to three months. When you’re ready to dive back in, simply thaw overnight in the refrigerator and reheat gently in the microwave for about 10-15 seconds. Be aware that freezing may slightly alter the texture, but a quick pop in the microwave will refresh that homemade taste!

Chef’s Helpful Tips

Always use room-temperature eggs and cream cheese for a smoother batter and frosting.
Avoid overmixing once you add the flour; doing so can lead to a dense cake.
Want a deeper flavor? Consider adding a splash of orange juice or zest to the batter.
If the frosting is too thick, add small amounts of milk until you reach the desired consistency.
Try swapping half of the granulated sugar for brown sugar for added moisture and a hint of caramel flavor.
You can prepare the cake ahead of time and frost it just before serving for optimal freshness.

There’s nothing quite like the charm and comfort of a slice of Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. Perfect for any occasion and loved by all, this cake invites you to share the joy of baking with family and friends. Experiment with the components, have fun, and savor the delightful process. Soon, you’ll find it becoming a cherished recipe in your repertoire. Enjoy every scrumptious bite!

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute all-purpose flour with a whole wheat blend to add extra fiber and nutrition. Just keep in mind that it may slightly alter the cake’s texture and flavor, leading to a heartier result.

How can I make this cake ahead of time?

You can bake the cake a few days in advance and store it un-frosted at room temperature. Just make sure to wrap it tightly in plastic wrap to maintain moisture. Frost it on the day you plan to serve for the best taste and appearance.

Can I make this cake without eggs?

Yes, you can substitute the 4 large eggs with flax eggs. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it becomes gelatinous.

What can I use instead of cream cheese in the frosting?

If you prefer a dairy-free option, use a vegan cream cheese alternative. Additionally, coconut cream whipped into soft peaks can create a light, non-dairy frosting.