This carrot cake sheet cake is a deliciously moist carrot filled cake with a rich and creamy cream cheese icing. It’s super simple to make and can be ready to serve in no time.
Carrot Cake Sheet Cake
I love a good carrot cake, but sometimes I don’t love all of the steps in making a layer cake. And when I get a sweet craving, I want it now! Well that’s exactly what happened before the making of this carrot cake sheet cake. It’s a pretty funny story. We were actually in church and our Pastor mentioned several times about his daughter making a delicious carrot cake and how good the cream cheese icing was. He did have a great connection point to his sermon, but I couldn’t stop thinking about carrot cake and cream cheese icing! 🙂 I came home and whipped one up, but decided to bake it in a sheet cake pan since my sweet tooth was about to explode, and that’s when this amazing cake was born.
How to make a carrot cake sheet cake
This carrot cake recipe is a one bowl carrot cake, which makes it super easy and quick to make. You don’t even need a mixer to make this cake. It’s made with a few everyday ingredients plus some special fall spices. The ingredients you’ll need are:
- vegetable oil
- white and brown sugar
- eggs
- vanilla flavoring
- all purpose flour
- baking powder
- cinnamon
- nutmeg
- salt
- carrots
Cream cheese icing
Ok, I have to be honest, one of the main reasons I love carrot cake is for the rich creamy cream cheese icing that is generously layered on top. I absolutely love cream cheese and could put it on everything. This cream cheese icing is made from cream cheese, butter, powdered sugar and a dash of vanilla. When making cream cheese icing, or actually any icing, be sure to use room temperature ingredients so you’ll have a smooth, creamy icing.
How to store carrot cake sheet cake with cream cheese icing?
As with any dessert that contains cream cheese, this cake should be stored in the refrigerator. Wrap with plastic wrap, aluminum for or keep in an airtight container to prevent the cake from drying out.
You can top off this carrot cake sheet cake with pecans or even walnuts. You can also leave them off if you’re not a fan of nuts and it will still be one delicious dessert…or breakfast. Hey, that’s an idea! However or whenever you like your carrot cake be sure to whip this one up and let me know how you love it!
Carrot Cake Sheet Cake With Cream Cheese Icing
Ingredients
Carrot Cake
- 3/4 cup vegetable oil
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla flavoring
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1 1/2 cups grated carrots
- optional: pecans for topping
Cream Cheese Icing
- 1/2 cup salted butter, room temperature
- 8 ounces full fat cream cheese, room temperature
- 4 cups powdered sugar
- 1 tsp vanilla flavoring
Instructions
Carrot Cake
- Preheat oven to 350 degrees. Prepare a 9x13 pan with cake pan release.
- In a medium size bowl, whisk together vegetable oil and both sugars until well combined.
- Add eggs and vanilla and whisk until well combined.
- Add flour, baking powder, cinnamon, nutmeg, and salt. Fold dry ingredients into wet ingredients until just combined.
- Fold in carrots until well combined. Add batter to prepared baking dish and bake for 30-35 minutes. When you start to smell the cake from the oven it's usually a sign that the cake is done. To test the cake for doneness, insert a toothpick in the center and lift out. If the toothpick comes out clean or with a few dry crumbs, your cake is done. Place on counter and let cool completely.
Cream Cheese Icing
- In a medium mixing bowl or stand mixer, add cream cheese, butter and vanilla. Mix on medium speed until smooth and creamy.
- Add powdered sugar and continue to mix until all ingredients are thoroughly mixed into a smooth icing consistency. Add on top of carrot cake when completely cool.
- Optional: Add pecans on top of icing.
Happy baking!
~Nicole
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