This carrot cake is soft, moist, full of warm spices, and topped with rich cream cheese frosting. Baking it in a sheet pan makes it perfect for parties, potlucks, or large family gatherings. It slices easily, serves many people, and always disappears fast!
Ingredients
For the Carrot Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (optional)
- 1 teaspoon ground ginger (optional)
- 3 cups finely grated carrots
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup crushed pineapple, drained (optional but keeps cake moist)
- 1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions (Very Detailed)
1. Prepare the sheet pan
Grease a 13×18-inch sheet pan (also called a half-sheet pan) with butter, oil, or nonstick spray.
Line the bottom with parchment paper for easier removal.
Set aside.
2. Preheat your oven
Set the oven to 350°F (175°C).
3. Mix the dry ingredients
In a large mixing bowl, whisk together:
- flour
- sugar
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
Whisk until the mixture looks even and no clumps remain.
4. Add the wet ingredients
To the same bowl, add:
- oil
- eggs
- vanilla
Mix using a whisk or hand mixer until everything is fully combined.
The batter will be thick.
5. Add the carrots
Fold the grated carrots into the batter using a spatula.
Be sure the carrots are finely grated—this helps the cake stay soft and tender.
6. Add optional ingredients
If you’re using pineapple or nuts, gently fold them into the batter now.
These add moisture and texture, but the cake is amazing even without them.
7. Pour into the pan
Transfer the batter into your prepared sheet pan.
Spread it evenly all the way to the edges so it bakes uniformly.
8. Bake
Place the pan in the center of the oven.
Bake for 20–25 minutes, or until:
- the center springs back when touched
- a toothpick in the middle comes out clean
Do not overbake—it should stay soft and moist.
9. Cool completely
Set the pan on a cooling rack.
Let the carrot cake cool completely before frosting, or the icing will melt.
Make the Cream Cheese Frosting
10. Beat the cream cheese and butter
In a large bowl, beat the cream cheese and butter together until completely smooth and creamy.
11. Add the powdered sugar
Add powdered sugar, one cup at a time, mixing after each addition.
Beat until the frosting is fluffy and spreadable.
12. Add vanilla
Mix in the vanilla extract until well incorporated.
13. Frost the cake
Once the cake is cool, spread the cream cheese frosting generously over the top.
Use a spatula to make it smooth or create swirls.
14. Slice and serve
Cut the sheet pan carrot cake into squares.
Serve at room temperature and enjoy the moist, flavorful, perfectly spiced cake.
