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Closeup of a slice of carrot sheet cake on a plate.
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Carrot Cake Sheet Cake

This Carrot Cake Sheet Cake has an easy one-bowl batter, is ultra moist, spiced just right, and topped with cream cheese frosting.
Prep Time25 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Sheet Cake
Servings: 24 slices
Author: Caytlin McCleery

Ingredients

Carrot Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tablespoon baking soda
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed pineapple canned, lightly drained
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 cups chopped walnuts
  • 1 cup golden raisins optional

Cream Cheese Frosting

  • 16 ounces cream cheese softened
  • 1 cup salted butter softened
  • 1 teaspoon vanilla extract
  • 3 to 4 cups powdered sugar
US Customary - Metric

Instructions

Carrot Cake Batter

  • Preheat the oven to 350°F (175°C). Grease a 13x18-inch baking sheet with butter or nonstick cooking spray and line the bottom with parchment paper.
  • In a large bowl, stir together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tablespoon baking soda, 1 teaspoons baking powder, 1 teaspoon salt, 1 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.
  • Add 1/2 cup unsweetened applesauce, 1/2 cup crushed pineapple, 1/3 cup vegetable oil,3 large eggs, and 1 teaspoons vanilla extract. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
  • Use a rubber spatula to stir in2 cups finely shredded carrots, 1 cups chopped walnuts, and 1 cup golden raisins (if using) until just combined.
  • Pour the batter into the prepared baking sheet and spread evenly.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a cooling rack before frosting.

Cream Cheese Frosting

  • Use a hand mixer to beat 16 ounces cream cheese and 1 cup salted butter together for 1 minute until light and fluffy. Add in 1 teaspoon vanilla extract and mix until combined, about 10 seconds.
  • Slowly add in 3 to 4 cups powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.

Nutrition

Serving: 1large slice | Calories: 329kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 582mg | Potassium: 204mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2068IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
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