Hello, dessert lovers! If you’re looking for a simple yet delightful treat, this Sheet Pan Carrot Cake is here to brighten your day. Packed with grated carrots, warm spices, and topped with creamy cream cheese frosting, this cake is perfect for any occasion. Whether it’s a family gathering or a quick bake for the weekend, this recipe is sure to become a favorite in your kitchen.
Introduction
Carrot cake is a timeless dessert that combines the sweetness of carrots with a spiced cake batter to create a perfectly moist and flavorful cake. This Sheet Pan Carrot Cake makes the process even easier by using a single pan for baking, which also means quicker prep and cleanup. The origins of carrot cake can be traced back to medieval times when carrots were used as a natural sweetener in desserts. Today, it’s a beloved classic, often topped with a luscious cream cheese frosting that balances the spiced sweetness of the cake.
This recipe makes use of simple ingredients and straightforward techniques, making it perfect for both seasoned bakers and beginners. Plus, the sheet pan format makes it ideal for serving a crowd. Let’s dive into this foolproof recipe!
Ingredients
For the Cake
- 4 large eggs
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans (optional)
For the Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
These ingredients come together to create a perfectly balanced dessert, with the grated carrots adding moisture and the cream cheese frosting bringing a tangy sweetness that complements the spiced cake.
How to Make Sheet Pan Carrot Cake
Preparing the Cake
Preheat your oven to 350°F (175°C) and grease a sheet pan with butter or nonstick spray to prevent sticking.
In a large bowl, beat together the eggs, vegetable oil, sugar, and vanilla extract until smooth and well combined. This mixture serves as the base for your batter and ensures the cake stays moist.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can make the cake dense.
Fold in the grated carrots and chopped pecans (if using). The grated carrots not only add natural sweetness but also keep the cake tender and moist. The pecans are optional but add a delightful crunch and nuttiness.
Pour the batter into the prepared sheet pan, spreading it evenly to ensure even baking. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before adding the frosting.
Making the Cream Cheese Frosting
While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Stir in the vanilla extract and beat the frosting until light and fluffy.
Assembling the Cake
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. For an extra touch, garnish with a sprinkle of chopped pecans or a dusting of cinnamon.
Slice the cake into squares or rectangles and serve. This cake is perfect for gatherings, potlucks, or simply enjoying a slice with your favorite cup of tea or coffee.
Helpful Tips
- Use Fresh Carrots: Grate fresh carrots for the best texture and moisture. Pre-shredded carrots can be too dry and won’t blend as well into the batter.
- Room Temperature Ingredients: Ensure the eggs, butter, and cream cheese are at room temperature for smoother mixing and better results.
- Even Baking: Spread the batter evenly in the sheet pan to ensure consistent baking. Rotate the pan halfway through baking if your oven has hot spots.
- Make Ahead: This cake can be made a day in advance. Store it in the refrigerator, covered, to keep it fresh.
Cooking Tips
To elevate your Sheet Pan Carrot Cake, consider these additional tips:
- Flavor Enhancements: Add 1/4 teaspoon of nutmeg or cloves for extra warmth and spice. A splash of orange zest can also brighten the flavors.
- Frosting Variations: Mix in a teaspoon of cinnamon or maple syrup into the frosting for a unique twist.
- Texture Boost: Add 1/2 cup of raisins or shredded coconut to the batter for additional texture and sweetness.
Serving Suggestions
This Sheet Pan Carrot Cake is versatile and pairs beautifully with a variety of beverages. Serve it with a cup of hot coffee, spiced chai tea, or a refreshing glass of milk. For special occasions, garnish each slice with a dollop of whipped cream or a sprinkle of powdered sugar.
This cake also works wonderfully as a base for layered desserts. Simply cut the baked cake into smaller squares and layer with frosting and fresh fruit in individual dessert glasses for a creative presentation.
Nutritional Information
Here’s a quick overview of the nutritional content for a single serving (based on 16 servings):
- Calories: 360
- Carbohydrates: 45g
- Protein: 4g
- Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 240mg
- Potassium: 160mg
- Fiber: 1g
- Sugar: 34g
- Vitamin A: 50%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 6%
Storage and Leftovers
Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting keeps the cake fresh and flavorful.
Freeze: The unfrosted cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before frosting and serving.
Frequently Asked Questions (FAQs)
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour for similar results.
What can I use instead of pecans?
You can substitute pecans with walnuts or omit the nuts altogether if you prefer a nut-free version.
Can I use a different frosting?
Absolutely! A vanilla buttercream or even a simple glaze made with powdered sugar and milk would work beautifully.
Related Recipes
If you loved this Sheet Pan Carrot Cake, here are more delightful recipes to try:
Conclusion
There you have it—a simple and delightful recipe for Sheet Pan Carrot Cake! With its moist texture, warm spices, and creamy frosting, this cake is perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. Try it today and savor the deliciousness of homemade carrot cake. Enjoy!