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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.
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
- Measuring cups and spoons
- 11 x 17-inch (28 x 43-cm) jelly roll pan
- Mixing bowls
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.
Get More Cake Recipes:
- Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting
- Best-Ever Carrot Cake with Cream Cheese Frosting
- Apple Cider Donut Cake
- Best-Ever Chocolate Cake with Whipped Chocolate Ganache
- Best-Ever Vanilla Cake
- Best-Ever Carrot Cake
- Best-Ever Vanilla Buttercream Frosting
Try These Recipes!
Carrot Cake Sheet Cake Recipe
Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 cups (16 oz/450 g) granulated sugar
- 4 large eggs (at room temperature)
- 1 cup (8 fl oz/240 ml) vegetable oil
- 3 cups (12 oz/340 g) finely grated carrots
- ¾ cups (3 ¾ oz/105 g) walnuts, toasted and finely chopped (optional)
- Extra butter (for greasing the pan)
- 1 recipe Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) jelly roll pan. Set aside.
- In a large bowl, stir together the flour, cinnamon, baking soda, salt, and baking powder.
- In a separate bowl, whisk together the sugar, eggs, and oil.
- Combine the wet and dry ingredients together until the batter is just combined and smooth. Fold in the carrots and walnuts (if used) and pour into the prepared pan.
- Bake for 30 to 35 minutes, until a wooden skewer inserted into the center, comes out clean.
- Let cool completely, then frost with the Cream Cheese Frosting.
- Serve immediately or cover and refrigerate until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can this be made in a 9×13 pan?
Hi, Gemma. Do you have any high altitude tips for this cake? Thank you!
A huge success! Easter dinner dessert, 8 people in for dinner loved it, everyone took some home and I have an empty pan! I myself don’t like carrot cake, never have! Both recipes (frosting) are keepers. Thanks Gemma, you topped off Easter dinner!
Delicious. I substituted 1 cup brown sugar for one cup white sugar, added 1/4 teaspoon ground clove and 1/4 teaspoon ground nutmeg. Gave it a bit more spice.
I am trying to make a sugar free version of this cake. Have you done this? If so what substitute did you use and how much
Hi Gemma, I can’t wait to make this! I’d like the cake to be quite thick but still feed 16+ people, any advice would be greatly appreciated. X
I made this recipe right after it showed up on my FB feed, it was the day before Easter ( yesterday!) and happens to be my all-time favorite cake so I had to make it. I doubled the recipe, added about half a cup of golden raisins and a 20 oz. well-drained crushed pineapple and just a wee pinch of allspice. All store bought carrot cakes I’ve tried add far too much and it overpowers the cake IMO.. This is THE BEST carrot cake I’ve ever made or tasted. I made Gemma’s cream cheese frosting for a 9 x 13… Read more »
There are no spices and the bake time is off
Hi Gemma
I have made this recipe today and have enjoyed it.
I have an a teaspoon of nutmeg to the recipe.
I have reduced the eggs to 3 and added apple puree to the recipe.
It was delicious and the cake is nice and moist.
This is great with a coffee frosting!!!