Tessa's Recipe Rundown
Taste: Cinnamon spice cake with sweet tangy cream cheese frosting.
Texture: Incredibly moist and tender cake with smooth and creamy frosting.
Ease: Super easy!
Appearance: Beautifully simple.
Pros: Easy and tastes amazing!
Cons: ZERO!
Would I make this again? For sure!
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Please welcome back Melanie from Garnish & Glaze as she shares this Carrot Sheet Cake recipe! Don’t forget to show her lovely some love! -Tessa
When I made this gigantic cake (and finished photographing it), I sent out a text to some friends asking who was in the mood for some carrot cake. Responses flooded in quickly so my daughter and I plated up the cake and then went and delivered them. The reviews came in with overwhelming satisfaction– “The best carrot cake I’ve ever had!” “THE best tasting carrot cake EVER.”
One of my friends doesn’t even like carrot cake and just took some for her husband but she ended up eating two pieces! I love when that happens! When you change someone’s mind about a food, that’s when you know you’ve really got something good. Same thing happened with my husband. He didn’t like sugar cookies until I made him these Swig Sugar Cookies.
This Carrot Sheet Cake is so incredibly moist and full of flavor. It has lots of cinnamon and a little nutmeg and cloves in the All Spice. It reminds me a lot of pumpkin bread.
Since it’s made in a large cookie sheet it cooks and cools a lot quicker and feeds 24-30. It’s the perfect dessert for Easter or any occasion that you need a simple amazing cake but don’t have the time to be artsy and elaborate.
You can dress the cake up a bit more by piping on carrots or sprinkling with nuts. Or you can just leave it simple and sweet. Enjoy!
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Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon all spice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 2 cups carrots, finely grated
For the Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 – 3 cups powdered sugar
- 2 teaspoons vanilla
Instructions
For the Cake:
- Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.
- In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.
For the Frosting:
- Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.
Wondering how this freezes? Thanks in advance.
Can All Spice be replaced with something else?
I’d appreciate your reply!
I would like to make tis cake tomorrow but just wondering whether can replace the baking soda with baking powder. I really don’t like the smell of baking soda .
Gladys, Baking powder and baking soda are not interchangeable. Tessa has a great post about the difference/importance of both.
I made this cake for Easter as a two layer cake. Other than adjusting the baking time I made it exactly as written. I was a little hesitant, since I like to add spice to my baked goods- but it was EXCELLENT! My husband, who isn’t so liberal with compliments for my baking (not that it isn’t good) told me it was the best cake I’ve ever made. No kidding- it was delicious. I’m going to make it again for his birthday. Thank you for a great, simple but delicious recipe!
Hello! I recently tried this recipe for a family dinner. It was a HUGE success! I saw your bit about always including nutritional information, and SO appreciate how rare and helpful this is on a recipe! I wondered if you have nutritional information for this particular recipe? I’m having trouble finding any. Thank you!! And fabulous recipe!
I did this cake yesterday and followed every step but it came out a little dry. How can i add more moister to it?
Recipe call for 13by18 inch pan which is twice size of 13by9 inch pan will not bake correctly.
I prefer to use less oil in my carrot cake. I cut the oil in half, and add 1/2 cup applesauce. I like to use chunky applesauce for a little crunch and additional flavor.
Great way to cut down on the fat and calories! I’ll have to try that.
I tried making this carrot cake but it took longer to bake cause the center didn’t cook and it sunk in the middle. Its an easy recipe so dont understand what went wrong. I used a glass 13×9 pan. I will try one more time.
Cathy, This is a sheet cake so it is supposed to be cooked in a 13×18 inch (or dimensions close to that) sheet pan. You can definitely cook it in a 9×13 or even two round pans but it will take longer to bake as you have already experienced.
I want to try making this cake on a 9×13 sheet pan. What is the temp. and duration of baking?
Thanks!
How long do I bake this recipe in a 9×13 pan?
I’ll
Hi Melanie! Just want to ask if what oil did you use? And can I replace it with butter?
I used vegetable oil but canola oil works too. I haven’t tried replacing it with butter. I’m sure it would be good, just melt it.
I am very interested with this recipe I will be making it tomorrow..thanks fpr sharing