A moist, spiced carrot cake baked in a sheet pan for easy serving—topped with creamy frosting! Perfect for parties, potlucks, or a simple dessert.
📝 Ingredients
Cake:
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2 cups (250g) all-purpose flour
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1 ½ tsp baking powder
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1 ½ tsp baking soda
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1 tsp salt
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2 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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4 large eggs, room temp
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1 ½ cups (300g) granulated sugar
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1 cup (200g) brown sugar
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1 cup (240ml) vegetable oil (or melted coconut oil)
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2 tsp vanilla extract
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3 cups (300g) grated carrots (about 4 medium carrots)
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½ cup (60g) chopped walnuts or pecans (optional)
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½ cup (80g) crushed pineapple, drained (optional, for extra moisture)
Cream Cheese Frosting:
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8 oz (225g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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3 ½ cups (420g) powdered sugar
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1️⃣ Make the Cake:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line with parchment.
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In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
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Gradually mix dry ingredients into wet until just combined.
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Fold in carrots, nuts, and pineapple (if using).
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Pour batter into the pan and smooth the top.
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Bake 30-35 mins (toothpick should come out clean). Cool completely.
2️⃣ Make the Frosting:
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Beat cream cheese and butter until smooth.
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Gradually add powdered sugar, vanilla, and salt until fluffy.
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Spread over cooled cake.
3️⃣ Serve & Store:
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Garnish with extra nuts or a sprinkle of cinnamon.
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Store covered in the fridge for up to 5 days.
💡 Pro Tips
✔ Extra moist? Add ½ cup applesauce to the batter.
✔ Lighter frosting? Use ½ cream cheese, ½ Greek yogurt.
✔ No nuts? Swap for raisins or shredded coconut.
🎂 Why You’ll Love It
✅ Easy to serve (no layering like a traditional cake!).
✅ Perfectly spiced with a tender crumb.
✅ Crowd-pleaser for any occasion!