Recipes

Easy Moist Carrot Sheet Cake

By Martha

Everyday Kitchen Bliss!

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This Easy Moist Carrot Sheet Cake is a delightful treat that’s perfect for any occasion. It’s incredibly moist, thanks to the addition of grated carrots and crushed pineapple, and is topped with a rich and creamy cream cheese frosting. Whether you’re baking for a family gathering, a special event, or just because, this cake is sure to impress.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

For the Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

How to Make Easy Moist Carrot Sheet Cake:

Step-by-Step Instructions:

  1. Preheat and Prepare:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Combine Wet Ingredients:
    In a large bowl, beat the eggs and granulated sugar until well combined. Mix in the vegetable oil and vanilla extract.
  4. Combine Wet and Dry Mixtures:
    Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  5. Add Carrots and Pineapple:
    Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed.
  6. Bake the Cake:
    Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake:
    Allow the cake to cool completely in the pan on a wire rack before frosting.
  8. Prepare the Frosting:
    For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and creamy.
  9. Frost the Cake:
    Once the cake is completely cool, spread the frosting evenly over the top.
  10. Serve:
    Slice and serve, or refrigerate the cake until ready to enjoy.

Helpful Tips:

  • Room Temperature Ingredients: Make sure the eggs, cream cheese, and butter are at room temperature for a smoother batter and frosting.
  • Draining Pineapple: Properly drain the crushed pineapple to avoid excess moisture in the cake.
  • Customizing: Add raisins, shredded coconut, or extra spices to customize the cake to your liking.

Details:

  • Prep Time: 45 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Notes:

  • Nut-Free Version: Omit the walnuts for a nut-free cake.
  • Storing: The cake can be stored in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions:

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day ahead, cover it tightly, and frost it the next day.

Q: Can I freeze the carrot cake?
A: Yes, this cake freezes well. Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Print
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Easy Moist Carrot Sheet Cake


  • Author: Martha

Description

This Easy Moist Carrot Sheet Cake is a delightful treat that’s perfect for any occasion. It’s incredibly moist, thanks to the addition of grated carrots and crushed pineapple, and is topped with a rich and creamy cream cheese frosting.


Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

For the Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Step-by-Step Instructions:

  1. Preheat and Prepare:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Combine Wet Ingredients:
    In a large bowl, beat the eggs and granulated sugar until well combined. Mix in the vegetable oil and vanilla extract.
  4. Combine Wet and Dry Mixtures:
    Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  5. Add Carrots and Pineapple:
    Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed.
  6. Bake the Cake:
    Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake:
    Allow the cake to cool completely in the pan on a wire rack before frosting.
  8. Prepare the Frosting:
    For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and creamy.
  9. Frost the Cake:
    Once the cake is completely cool, spread the frosting evenly over the top.
  10. Serve:
    Slice and serve, or refrigerate the cake until ready to enjoy.

Notes

  • Nut-Free Version: Omit the walnuts for a nut-free cake.
  • Storing: The cake can be stored in an airtight container in the refrigerator for up to 5 days.

Storage Instructions:

Store the carrot sheet cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 3 months.


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