Sheet Pan Carrot Cake
This Sheet Pan Carrot Cake is the easiest way to make a classic carrot cake for a crowd. It's a tender, spiced cake loaded with fresh carrots and pineapple, topped with a dreamy whipped cream cheese frosting.
Servings: 24 squares
Cost: $8
Recipe Link
Ingredients
Carrot Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs
- 2/3 cup crushed pineapple , not drained
- 1/2 cup oil (vegetable, canola or avocado oil)
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups granulated sugar
- 4 large carrots , washed and peeled
Cream Cheese Frosting:
- 1/2 cup butter , room temperature
- 8 ounces cream cheese , softened
- 3 1/2 cups powdered sugar
- 2 teaspoon vanilla extract
- 2/3 cup heavy whipping cream
- orange and green food coloring , for carrot design if desired
Instructions
- Preheat oven to 350 degrees F. Spray a sheet pan with nonstick cooking spray or oil and set aside.
- Shred carrots on large holes of box grater. Gather the shredded carrot into paper towels and squeeze over the sink, to remove excess moisture. Set aside.4 large carrots
- Combine Dry Ingredients: In a mixing bowl combine the flour, spices, salt, baking soda and baking powder.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice
- Mix Wet Ingredients: In a separate large mixing bowl combine the eggs, crushed pineapple, oil, milk, vanilla, and sugar and stir well to combine. Stir in carrots then fold in the dry ingredients, mixing just until combined.3 large eggs, 2/3 cup crushed pineapple, 1/2 cup oil, 1/2 cup milk, 1 1/2 teaspoons vanilla extract, 2 cups granulated sugar
- Bake: Pour batter into greased sheet pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool cake completely before frosting.
- Make Frosting: Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth. In a separate bowl beat the whipped cream until stiff peaks. Spoon the whipped cream into the frosting and gently fold in to combine. Frost cake and refrigerate until ready to serve.1/2 cup butter, 8 ounces cream cheese, 3 1/2 cups powdered sugar, 2 teaspoon vanilla extract, 2/3 cup heavy whipping cream
- Decorate: Slice sheet cake into squares (I do 6×4 for 24 square servings). Color some of the frosting orange and green and use frosting bags and small frosting tips or a ziploc bag with the very corner cut to make a carrot design on top of each square, if desired.orange and green food coloring
Video
Notes
High Elevation: Add 2 Tablespoons extra flour for high altitude.
Variations:
