![Top-down view of my carrot cake sheet cake.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
WHAT YOU GET: A simple-to-make and delicious-to-eat carrot cake topped with tangy cream cheese frosting that’s perfect for a crowd.
When I have a big crowd to please, I immediately think of sheet cake. It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve!
I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.
Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil!
How To Make Sure Carrot Cake Is Moist
No one likes a dry cake — and if you serve up a dry cake with vegetables as the major ingredient, people may lose trust in you forever! Luckily, there’s a tried and true method to getting moist carrot cake every time, even in sheet pan form.
Carrot cake is an oil-based cake, which makes it extra moist. Scientifically speaking, the oil locks in the gases that are released when the baking powder and baking soda interact, which slows down the gluten formation. As a result, your cake is extra light. Vegetable oil is also a liquid at room temperature, which will give you that moist mouthfeel, as opposed to butter which will solidify and seem dry.
![Carrot Cake Sheet Cake with slices removed.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Carrot Cake Sheet Cake is best for big occasions.")
What Size Should I Grate Carrots For Carrot Cake?
You want your grated carrots to be as fine as possible. This ensures that they don’t sink to the bottom of the batter but rather give you that wonderful texture in every bite. You also don’t want them to be so big you remember you’re eating carrots! The veggie should give you moistness and a bit of texture, but if you think you need a side of ranch dressing, your carrots are definitely too big!
Do Nuts Belong In A Carrot Cake?
I argue that they absolutely do! But of course, this is up to you! I love the extra texture toasted walnuts add to a carrot cake, but if you’re a purist, leave the nuts out. If you are using nuts, I highly suggest toasting them before adding them to the batter. Roast the nuts in an oven set to 350°F (175°C) for about 8 to 10 minutes until you can smell the nutty aroma.
You can also add raisins in if that’s your thing!
Tools You Need To Make Carrot Cake Sheet Cake
Gemma’s Pro Chef Tips For Making Carrot Cake Sheet Cake
- This cake can also be baked in a 9 x 13-inch (23 x 33-cm) pan. The baking time may be a bit longer, so keep an eye on the cake.
- Be sure to use a fine grater when grating the carrots for the best texture. Remember, you want texture, not a crunchy salad-inspired cake.
- You can try replacing the cinnamon with my homemade mixed spice for a different variation. It’s a lovely mix of allspice, cinnamon, nutmeg, and more wonderful warming spices.
- If you like raisins, 1 cup (5 oz/142 g) can be added to the batter.
- When frosting, crumb coat the cake to keep things looking nice! To do this, spread a very thin layer of frosting over the entire surface to seal in any loose crumbs, refrigerate for 30 minutes to firm up the crumb coat, and then add your decorative dollops of frosting!
- Use my Cream Cheese Frosting Recipe.
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