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Sheet Pan Carrot Cake Recipe

Sheet Pan Carrot Cake Recipe - Easy Meals To Cook

Before diving into the delightful world of sheet pan carrot cake, let’s talk pairings. This cake goes brilliantly with a light cup of tea or a strong coffee. If you want to elevate your dessert experience, serve it with a scoop of vanilla ice cream on the side—the cold creaminess pairs exceptionally well with the moist, spiced cake. 
For a whimsical touch, you could add a dollop of whipped cream or a drizzle of caramel sauce. Feeling fancy? A sprig of mint on top provides a fresh contrast. Trust me; these combinations will make your taste buds dance!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 498
Ingredients Method Notes

Ingredients
  

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

Method
 

Step 1: Preheat the Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. Transfer the batter into your prepared sheet pan. Spread it evenly using a spatula so that it bakes uniformly.
Step 6: Bake Away!
  1. 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
  1. 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
  1. 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
  1. 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!
  1. Slice into squares or rectangles and enjoy your delicious creation. Get ready for the compliments!

Notes

  • 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.