This carrot sheet cake is a delicious treat that brings together the warm flavours of cinnamon, nutmeg, and finely grated carrots, topped with a smooth tangy cream cheese frosting. What’s not to love?
This cake is super moist, which, honestly, sells me on any dessert. It’s pretty amazing how the simple addition of sour cream could make a cake so moist and soft!
When I brought this carrot sheet cake at a small get together, it was gone before I knew it! Everyone kept asking for the recipe, which always feels like a win in my book.
It’s one of those cakes that looks as good as it tastes, thanks to the toasted golden brown pecans sprinkled on top! It add a yummy crunch that goes perfectly with the softness of the cake. It’s also super easy to make!
I’ve found that this cake also does well when you want to make it a bit ahead of time. It stays moist and flavourful for several days, thanks to the oil and sour cream in the batter. This is a huge plus for anyone who needs to prep desserts in advance. The cream cheese frosting can be whipped up in minutes and spreads beautifully over the cooled cake.
Why you'll love this Carrot Sheet Cake
- Perfectly moist: The combination of oil and sour cream gives this cake an incredibly moist texture.
- Easy to make: No complicated steps here—just mix the wet and dry ingredients, and you’re good to go.
- Stays fresh: This cake holds up well for several days, making it ideal for make-ahead plans.
KITCHEN EQUIPMENT FOR THIS RECIPE
- Hand or stand mixer
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Parchment paper
- 9×9 inch baking pan
- Whisk
- Spatula
Ingredients for this Carrot Sheet Cake
Start with good quality carrots since they are the star of this cake. Finely grating them releases their natural sweetness and moisture, which is key to the cake’s texture. Be sure to wring out excess carrot water after grating! If you’re out of sour cream, plain yogurt can be a good substitute.
For the cake: all purpose flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, vanilla extractor, sour cream, eggs and oil
For the frosting: brick cream cheese, powdered sugar, vanilla extract, unsalted butter, roasted walnuts
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
How to make a Carrot Sheet Cake
1. Preheat the oven to 350°F (175°C). Spray a 9×9 inch baking pan with nonstick baking spray or line with parchment paper
2. Spread the pecan halves out on a baking sheet. Place in the oven and toast for 8 to 20 minutes, until golden, toasty, and fragrant. Remove and let them cool, then chop.
In a small bowl, whisk together the flour, ground cinnamon, baking soda, salt, freshly grated nutmeg, and baking powder.
3. In a large bowl, whisk together the granulated sugar and eggs until smooth. Whisk in the neutral oil and sour cream. Whisk in the vanilla extract.
4. Stir in the dry ingredients until just combined. Fold in the finely grated carrots with a spatula until they are evenly dispersed.
5. Spread the batter evenly in the baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
6. In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually beat in the powdered sugar until combined and smooth. Beat in the vanilla extract.
7. Once the cake is completely cool, frost the cake with the cream cheese frosting. Top with the toasted pecans.
8. Slice and serve the cake. Store the cake in the refrigerator because of the cream cheese frosting. Enjoy!
Tips for the perfect Carrot Sheet Cake
Don’t overmix: Mix the batter just until the ingredients are combined to keep the cake tender.
Finely grate your carrots: This ensures even distribution and better integration into the batter.
Cool completely before frosting: Patience is key! Frosting the cake while it’s still warm can lead to a melting, messy frosting.
Toast your pecans: This enhances their flavour and adds a delightful crunch.
Use room temp ingredients for frosting: This makes for smoother, easier mixing.
FAQ!
Can I use whole wheat flour? Yes, but it might make the cake slightly denser. I recommend using half all-purpose and half whole wheat.
Can I make this cake a day ahead? Absolutely, it tastes even better the next day as the flavors meld together.
Is there a substitute for the eggs? Applesauce can work in a pinch, but it will alter the texture slightly.
Can I freeze this cake? Yes, it freezes beautifully even with the frosting on.
Can I reduce the sugar? You can, but it will affect the sweetness and moisture slightly.
Storage instructions
Store your carrot sheet cake in an airtight container in the refrigerator for up to 5 days. The flavours deepen over time, making it just as delicious on day five as it was on day one. If you need to store it longer, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving to maintain its moist texture.
And that’s it! This carrot cake is so delicious, you’ll find yourself making it again and again!
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Moist Carrot Sheet Cake
- Total Time: 55 minutes
- Yield: 16 1x
Description
Ingredients
Cake
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 1/4 cups granulated white sugar
- 3 large eggs
- 1/2 cups neutral oil
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups carrots, finely grated
Cream cheese frosting
- 1 cup pecan halves
- 8 oz cream cheese, 1 brick cream cheese, not the spreadable cream cheese
- 1/4 cup unsalted butter, soften
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9×9 inch baking pan with nonstick baking spray or line with parchment paper
-
Toast Pecans: Spread the pecan halves out on a baking sheet. Place in the oven and toast for 8 to 20 minutes, until golden, toasty, and fragrant. Remove and let them cool, then chop.
-
Prepare Dry Ingredients: In a small bowl, whisk together the flour, ground cinnamon, baking soda, salt, freshly grated nutmeg, and baking powder.
-
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until smooth. Whisk in the neutral oil and sour cream. Whisk in the vanilla extract.
-
Combine Ingredients: Stir in the dry ingredients until just combined. Fold in the finely grated carrots with a spatula until they are evenly dispersed.
-
Bake: Spread the batter evenly in the baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
-
Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually beat in the powdered sugar until combined and smooth. Beat in the vanilla extract.
-
Frost Cake: Once the cake is completely cool, frost the cake with the cream cheese frosting. Top with the toasted pecans.
-
Serve: Slice and serve the cake. Store the cake in the refrigerator because of the cream cheese frosting. Enjoy!
Notes
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 3 months, thawing in the refrigerator overnight before serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Cake
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