In a large bowl, whisk together:
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flour
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baking powder
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baking soda
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cinnamon
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nutmeg
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ginger
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salt
Mixing these separately helps ensure the spices distribute evenly throughout the cake. You want every bite to have that classic warm carrot cake aroma.
3. Whisk the Wet Ingredients
In another large bowl, combine:
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vegetable oil
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granulated sugar
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brown sugar
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eggs
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vanilla
Whisk until smooth, creamy, and slightly thickened. The brown sugar adds depth, while the oil ensures a moist and tender cake.
4. Add the Carrots
Fold in the freshly grated carrots. It’s important to grate the carrots by hand—pre-shredded carrots from the store are too dry and won’t melt into the cake the same way.
If using pineapple or nuts, fold them in now.
5. Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined.
Avoid overmixing—you want a tender crumb, not a dense cake.
6. Pour and Bake
Spread the batter evenly into your prepared baking pan.
Bake for 30–40 minutes, or until:
✔ the center springs back when lightly touched
✔ a toothpick comes out clean
✔ the edges are golden and fragrant
Cool completely before frosting.
✨ Make the Cream Cheese Icing
1. Beat the Butter and Cream Cheese
Using a hand mixer or stand mixer, beat:
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softened cream cheese
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softened butter
Beat until light, fluffy, and completely smooth—no lumps! This step ensures your icing is ultra-creamy.
2. Add Powdered Sugar
Add powdered sugar 1 cup at a time, mixing on low, then medium.
Stop when you reach your desired thickness and sweetness.
3. Add Vanilla & Salt
Mix in vanilla and a pinch of salt.
Optional: add orange or lemon zest for a brighter flavor that pairs perfectly with the warm spices of the cake.
✨ Frost the Cake
Once the sheet cake is completely cooled, spread the cream cheese icing over the top using an offset spatula.
For the look in the photo:
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Spread the frosting thick and smooth
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Add a small carrot candy or piped frosting carrot to each square
Refrigerate 20–30 minutes before slicing for cleaner cuts—though it’s also delicious soft and swoopy!
Tips for the Best Carrot Sheet Cake
⭐ Use freshly grated carrots
They add necessary moisture and melt seamlessly into the batter.
⭐ Don’t overbake
Even a few extra minutes can dry out carrot cake. Check early.
⭐ Add pineapple for extra moisture
Just ½ cup crushed pineapple makes it even richer and softer.
⭐ Frost only when cool
Warm cake = melted frosting disaster.
⭐ Make ahead friendly
This cake actually tastes better the next day as the flavors deepen.
✨ Variations
Carrot Cake with Coconut
Add ½ cup shredded coconut for texture and flavor.
Raisin or Cranberry Carrot Cake
Add ⅓ cup raisins or dried cranberries for sweetness.
No-Nut Version
Simply omit the nuts—still incredibly moist and delicious.
Spice It Up
Add cloves or allspice for a richer holiday flavor.
✨ How to Store
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Refrigerator: Store covered for up to 5 days.
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Freezer (unfrosted or frosted): Wrap tightly and freeze up to 3 months.
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Thawing: Thaw in the fridge overnight.
Cream cheese frosting makes this a refrigerated dessert, but the cake stays incredibly soft.
✨ Serving Suggestions
Serve as:
✔ Easter dessert
✔ Holiday potluck favorite
✔ Birthday alternative to traditional cake
✔ Sunday family treat
✔ Office party dessert
Best served chilled or slightly cool with hot tea, milk, or coffee.
✨ Conclusion
This viral Carrot Sheet Cake is everything a homemade dessert should be: comforting, flavorful, simple, and impressive. The warm spices, moist crumb, and thick cream cheese icing make it a dessert people never forget. Whether you’re baking for Easter or just craving something cozy, this recipe will earn a permanent spot in your family’s recipe box.
