Sheet Pan Carrot Cake Recipe – Easy Meals To Cook

I still remember my first encounter with carrot cake. A warm slice made its way to me at a friend’s birthday. The blend of spices, sweetness, and moist texture took me by surprise. Fast forward to today, and here I am, sharing a sheet pan carrot cake recipe that will make you feel like a baking rock star. 

This recipe is nice and easy, perfect for gatherings, and what’s better than a cake that everyone loves? So roll up your sleeves, grab your apron, and let’s embark on this delicious journey together!

What is Sheet Pan Carrot Cake?

A sheet pan carrot cake is, quite simply, a carrot cake baked on a large baking sheet. Why use a sheet pan instead of traditional cake pans? Well, it’s all about convenience! You get a lot more servings from a sheet pan, and baking time is reduced. 

It’s ideal for birthday parties, potlucks, or any occasion where you want something sweet to share without spending hours in the kitchen. The construction is straightforward, and you can easily frost it right in the pan, adding to the charm of simple home baking.

What is the Flavor Profile of this Dish?

The flavor profile of a sheet pan carrot cake is multifaceted. The primary taste comes from the carrots, sweetened by granulated sugar and natural sweetness from crushed pineapples. Spices like cinnamon and nutmeg lend a warm, cozy essence. Shredded coconut adds a subtle tropical note, while pecans or walnuts offer a delightful crunch. Pair that with creamy frosting, and you’ll find yourself with a dessert that’s sweet, fluffy, and full of life.

What Makes This Recipe Different From Other Sheet Pan Carrot Cake Recipes?

What sets my version apart? It's not just carrots and sugar. I use crushed pineapple, which keeps the cake ultra moist. Plus, I’ve added coconut for texture. The combination of fresh ingredients brings an undeniable freshness to this classic. It's simple, yet each bite bursts with flavor.

Ingredients You'll Need

Here’s what you’ll need to pull off this tasty treat:

For the Cake:

• 3 cups freshly grated carrots
• 2 cups granulated sugar
• 1 cup vegetable or canola oil
• 4 large eggs
• 20 oz crushed pineapple, thoroughly drained
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon sea salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground nutmeg
• 1/2 cup shredded coconut

For the Frosting:

• 16 oz cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened (1 stick)
• 2 cups sifted powdered sugar
• 1 teaspoon pure vanilla extract
• 1 – 2 tablespoons whole milk
• 1/2 cup chopped pecans or walnuts

Step by Step Directions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line your sheet pan with parchment paper. This will ensure that your cake doesn’t stick and that cleanup is a breeze later on.

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Whisk these together until they're evenly mixed. It’s like a dry hug for your cake!

Step 3: Prepare Carrot Mixture

In another bowl, beat the eggs. Once beaten, add in the vegetable oil and drained crushed pineapple. Stir in the freshly grated carrots and the shredded coconut. Make sure everything is well combined.

Step 4: Combine Mixtures

Now it’s time for the fun part! Pour your wet ingredients into the dry ingredients. Stir gently but thoroughly. You want to ensure that everything is nicely incorporated without over-mixing.

Step 5: Pour into the Pan

Transfer the batter into your prepared sheet pan. Spread it evenly using a spatula so that it bakes uniformly.

Step 6: Bake Away!

Bake in the preheated oven for about 25-30 minutes. Keep an eye on it! When a toothpick comes out clean from the center, it’s ready to come out.

Step 7: Cool the Cake

Let it cool completely in the pan on a wire rack. This could take about 30 minutes. We need to let it chill before frosting!

Step 8: Make the Frosting

While the cake is cooling, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla extract. If the frosting looks too thick, add a tablespoon or two of milk until you reach your desired consistency.

Step 9: Frost the Cake

Once the cake has cooled, spread the frosting evenly across the top. Sprinkle chopped pecans or walnuts for that extra crunch.

Step 10: Serve and Enjoy!

Slice into squares or rectangles and enjoy your delicious creation. Get ready for the compliments!

Tips On Making Sheet Pan Carrot Cake

• Use Fresh Ingredients: Freshly grated carrots will yield a more flavorful cake. Pre-grated won’t achieve that same freshness.
• Don’t Skip the Pineapple: Drained pineapple adds moisture without making the cake dense; keep it!
• Let the Cake Cool: Make sure it’s completely cool before frosting. It prevents the icing from melting off.
• Variation is Key: Feel free to add raisins or swap coconut for nuts based on preferences. Experimentation is fun!
• Store Properly: After enjoying some slices, cover the cake tightly or store it in an airtight container.

How Can I Store This Sheet Pan Carrot Cake?

You can store this cake in several ways:

• At Room Temperature: If you plan on consuming it within a day or two, keep it covered at room temperature. Use a cake dome for best results.
• In the Refrigerator: For longer storage, cover it tightly and place it in the refrigerator for up to a week. It's still delicious chilled!
• Freezing: If you have leftovers, consider slicing and wrapping your piece in plastic wrap and placing it in a freezer bag. You can freeze it up to three months later. Thaw it overnight in the refrigerator before enjoying again.

Substitute Options for Ingredients

Don’t have everything? No problem! Here are some handy substitutes:

• Vegetable Oil: You can swap it out for coconut oil for a hint of tropical flavor, or use applesauce for a lower-fat alternative.
• All-purpose Flour: If you're looking to go gluten-free, you can use a 1:1 gluten-free baking flour instead.
• Eggs: For a vegan version, use flax eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water). Let it sit until it thickens!
• Pecans/Walnuts: If there’s an allergy, feel free to skip the nuts altogether or substitute with sunflower seeds for crunch without the allergen.

Conclusion

There you have it! A sheet pan carrot cake that’s not just easy to whip up but deliciously satisfying. The combination of sweet flavors, airy texture, and creamy frosting will make you the star of any gathering. 

Dive in, have fun with it, and don’t forget to pair it with something delightful to drink. Whether you’re baking this for company or a personal indulgence, you won't regret sharing—and savoring—each slice! Happy baking, friends!

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