Easy Carrot Cake Sheet Cake

There’s something truly special about the combination of flavors in an Easy Carrot Cake Sheet Cake. As I remember the first time I baked this delightful treat, it was a crisp autumn day, and the scent of freshly grated carrots mixed with warm spices filled my kitchen. The excitement of sharing a slice with friends and family made it even more memorable. Each bite is moist, tender, and just the right amount of sweet. This cake has become my go-to for gatherings, and every time I serve it, I’m reminded of those joyful moments spent together. From birthdays to holidays, this Easy Carrot Cake Sheet Cake never fails to impress!

Shopping List for Easy Carrot Cake Sheet Cake

This Easy Carrot Cake Sheet Cake is crafted from a delightful blend of wholesome ingredients that work in harmony to create a scrumptious dessert. The key players include fresh carrots, butter, and pecans, which lend both flavor and texture to the cake. Each ingredient plays a vital role, ensuring that every bite is a balance of sweetness and warmth. Here’s what you’ll need:

• Butter: 4 tablespoons (56.5g) softened. Essential for that rich flavor and moist texture.
• Coconut oil: 5 tablespoons (70.6g), or use vegetable oil or canola oil. Adds moisture and a hint of sweetness.
• Granulated sugar: ½ cup (99g) for sweetness.
• Brown sugar: 1 cup (213g) packed, provides depth and richness.
• Vanilla extract: 1½ teaspoons (6.9g), for aromatic sweetness.
• Eggs: 3 large (150g), bind everything together.
• Egg yolks: 2 large (28g), enhance richness.
• All-purpose flour: 2 cups (240g), the structure of the cake.
• Baking powder: 2 teaspoons (8g), helps the cake rise.
• Baking soda: ½ teaspoon (3g), works with the acid of the buttermilk.
• Ground cinnamon: 2 teaspoons (4g), the warm spice that complements the carrots.
• Ground ginger: ½ teaspoon (1.4g), adds a zing.
• Kosher salt: 1 teaspoon (2.8g), enhances flavors.
• Buttermilk: ⅓ cup (75.6g), helps to create a tender crumb.
• Grated carrots: 3 cups (297g), about 6 medium carrots, the star ingredient.
• Roasted pecans: 1½ cups (171g), divided, for crunch and flavor.
• For frosting: Cream Cheese Frosting Recipe.

The Method for Easy Carrot Cake Sheet Cake

Now that we have our ingredients ready, let’s dive into the method of creating this amazing Easy Carrot Cake Sheet Cake. Follow these steps closely for a perfect bake!

1. Preheat your oven to 350º F (175º C). Start by carefully coating a baking sheet (18×13 inches) with butter or shortening, then lightly dust it with flour. This will help prevent the cake from sticking as it bakes. Alternatively, you can use a good-quality baking spray or prepare your own cake pan release.
2. In a large mixing bowl, combine butter, coconut oil, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture until everything is well combined and fluffy. The colors should lighten as it creams together. This base will provide richness and moisture to your cake.
3. Add in the vanilla extract and mix until it’s fully incorporated. The aroma should be delightful at this point!
4. Now, it’s time to add the eggs. Crack them in one at a time, making sure to beat well after each addition. This helps to aerate the batter and create a light texture. Next, add the egg yolks, mixing until everything is combined smoothly.
5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Mixing these dry ingredients together ensures they’re evenly distributed throughout the batter.
6. Gradually add half of the flour mixture to the wet mixture. Beat until it’s well incorporated. You’ll notice it starts to thicken slightly. Then, pour in the buttermilk and beat until just combined. It’s important not to over-mix at this stage; you want a tender crumb.
7. Slowly add the remaining flour mixture, mixing until just combined. Once everything is incorporated, it’s time to fold in the star ingredient: the freshly grated carrots.
8. Next, fold in 1 cup of the roasted pecans. This will give the cake a lovely crunch. Spread the batter evenly into the prepared baking sheet.
9. Bake the cake in your preheated oven for about 30 to 40 minutes. You’ll know it’s ready when it springs back gently when touched in the center and the edges start to pull away from the pan. Keep an eye on it as it bakes to ensure it doesn’t overcook.
10. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 5 minutes. This step is crucial for ensuring it comes out of the pan easily.
11. Finally, frost the cooled cake generously with the cream cheese frosting and sprinkle with the remaining toasted pecans before serving. This final touch not only adds flavor but also makes for a beautiful presentation!

Tips and Tricks about Easy Carrot Cake Sheet Cake

When it comes to making the perfect Easy Carrot Cake Sheet Cake, I’ve learned a few tips along the way that can really elevate your experience. Here are some valuable insights to keep in mind:

• Storage: Cover the frosted cake and store it in the refrigerator for up to 5 days. This keeps it fresh and delicious!
• Freezing: To freeze, cool the sheet cake completely, wrap it well, and then freeze for up to one month. When you’re ready to frost it, simply thaw in the fridge with the wrapping intact.
• Variations: Consider adding raisins or pineapple for extra flavor. They complement the carrots beautifully.
• Serving Size: This recipe yields quite a bit, making it perfect for gatherings. Feel free to adjust your baking time for smaller or larger batches.
• Frosting Options: If you prefer, you can use whipped cream or a different frosting to mix things up. Just ensure it pairs well with the cake flavors.

Serve This Easy Carrot Cake Sheet Cake With

When it comes to serving your delicious Easy Carrot Cake Sheet Cake, there are plenty of wonderful options to consider:

• With Coffee: This cake pairs beautifully with a warm cup of coffee or tea, making it a delightful afternoon treat.
• At Gatherings: Serve it during family gatherings or birthday parties; it always brings smiles and satisfaction.
• For Celebrations: This cake is perfect for celebrations, from Easter brunch to Thanksgiving dessert. Its rich flavors and inviting appearance are sure to impress.
• Seasonal Pairing: The warm spices and carrots make it a fantastic choice for fall, but it can be enjoyed year-round.
• Storage Tips: If you have leftovers, ensure they are stored properly to maintain freshness. Keep covered in the refrigerator.
• Garnish: Don’t forget to garnish with extra pecans or a sprinkle of cinnamon for that added touch!

FAQ

Conclusion

The Easy Carrot Cake Sheet Cake is a truly special treat that combines the warmth of spices with the sweetness of carrots. It’s perfect for any celebration and always brings smiles to faces. I encourage you to give this recipe a try; you won’t be disappointed. Each bite is an invitation to enjoy life’s sweet moments!

Easy Carrot Cake Sheet Cake

The ultimate comfort food, this Easy Carrot Cake Sheet Cake is a heavenly blend of spices and sweetness that everyone will love. Moist, tender, and topped with creamy frosting, it's perfect for any occasion. You'll find it irresistible at parties and gatherings—make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 58 pieces

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons Butter softened
• 5 tablespoons Coconut oil or vegetable oil or canola oil
• ½ cup Granulated sugar
• 1 cup Packed brown sugar
• 1½ teaspoons Vanilla extract
• 3 large Eggs
• 2 large Egg yolks
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• ½ teaspoon Ground ginger
• 1 teaspoon Kosher salt
• ⅓ cup Buttermilk
• 3 cups Grated carrots (about 6 medium carrots)
• 1½ cups Roasted pecans divided
• Cream Cheese Frosting Recipe

Equipment

• Grater
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Mixing Bowl

Method

 

1. Preheat your oven to 350º F (175º C). Start by carefully coating a baking sheet (18×13 inches) with butter or shortening, then lightly dust it with flour. This will help prevent the cake from sticking as it bakes. Alternatively, you can use a good-quality baking spray or prepare your own cake pan release.
2. In a large mixing bowl, combine butter, coconut oil, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture until everything is well combined and fluffy. The colors should lighten as it creams together. This base will provide richness and moisture to your cake.
3. Add in the vanilla extract and mix until it’s fully incorporated. The aroma should be delightful at this point!
4. Now, it's time to add the eggs. Crack them in one at a time, making sure to beat well after each addition. This helps to aerate the batter and create a light texture. Next, add the egg yolks, mixing until everything is combined smoothly.
5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Mixing these dry ingredients together ensures they’re evenly distributed throughout the batter.
6. Gradually add half of the flour mixture to the wet mixture. Beat until it’s well incorporated. You’ll notice it starts to thicken slightly. Then, pour in the buttermilk and beat until just combined. It’s important not to over-mix at this stage; you want a tender crumb.
7. Slowly add the remaining flour mixture, mixing until just combined. Once everything is incorporated, it’s time to fold in the star ingredient: the freshly grated carrots.
8. Next, fold in 1 cup of the roasted pecans. This will give the cake a lovely crunch. Spread the batter evenly into the prepared baking sheet.
9. Bake the cake in your preheated oven for about 30 to 40 minutes. You’ll know it’s ready when it springs back gently when touched in the center and the edges start to pull away from the pan. Keep an eye on it as it bakes to ensure it doesn’t overcook.
10. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 5 minutes. This step is crucial for ensuring it comes out of the pan easily.
11. Finally, frost the cooled cake generously with the cream cheese frosting and sprinkle with the remaining toasted pecans before serving. This final touch not only adds flavor but also makes for a beautiful presentation!

Notes

• Storage: Cover the frosted cake and store it in the refrigerator for up to 5 days. This keeps it fresh and delicious!
• Freezing: To freeze, cool the sheet cake completely, wrap it well, and then freeze for up to one month. When you’re ready to frost it, simply thaw in the fridge with the wrapping intact.
• Variations: Consider adding raisins or pineapple for extra flavor. They complement the carrots beautifully.
• Serving Size: This recipe yields quite a bit, making it perfect for gatherings. Feel free to adjust your baking time for smaller or larger batches.
• Frosting Options: If you prefer, you can use whipped cream or a different frosting to mix things up. Just ensure it pairs well with the cake flavors.

Previous PostPumpkin Rice Krispie Treats

Next Post Smoked Cream Cheese

Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.