Moist Carrot Sheet Cake with Cream Cheese Frosting
A tender, spiced carrot cake baked in a convenient sheet pan format, enriched with applesauce and canola oil for exceptional moisture. Fresh shredded carrots and toasted pecans provide texture and warmth, while cinnamon adds classic spice notes. Topped with a rich cream cheese frosting that balances the cake's sweetness perfectly. This crowd-pleasing dessert serves a large group and travels well, making it ideal for potlucks, family gatherings, or office parties. The sheet cake format eliminates the need for layer assembly while delivering all the beloved flavors of traditional carrot cake.
Ingredients
- 4 large eggs, room temperature
- ¾ cup canola oil
- ½ cup unsweetened applesauce
- 1 cup light brown sugar, light packed
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flourwhole wheat pastry flour2 cupshealthier
nuttier flavor, denser texture
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- ½ cup pecans, toasted and chopped
- 3 cups carrots, shredded then chopped after measuring
- 8 oz cream cheese, softened
- 2 ounces butter, softened
- 1 ⅓ cups powdered sugar, plus more if desired
- ½ teaspoon vanilla extract, good quality
Instructions
- 1
Preheat oven to 325 degrees F and spray a 9x13 inch metal pan with cooking spray
- 2
Whisk together eggs, oil, applesauce, both sugars and vanilla in a large mixing bowl
- 3
Mix flour, baking powder, baking soda, salt and cinnamon thoroughly in a second bowl
- 4
Stir flour mixture into egg mixture until blended
- 5
Stir in carrots and chopped pecans
- 6
Spread evenly in prepared pan and bake for 40 to 45 minutes until cake appears brown all over and has pulled away from edges
- 7
Remove from oven and let cool completely
- 8
Beat cream cheese and softened butter together for frosting
- 9
Add powdered sugar and beat until smooth
- 10
Beat in vanilla extract
- 11
Frost cooled cake with cream cheese icing
Tips
Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant for enhanced nutty flavor
Chop shredded carrots after measuring to prevent overly long strands that can create uneven texture
Ensure cream cheese and butter are truly softened for smooth frosting without lumps
Good to Know
Cover and refrigerate up to 4 days due to cream cheese frosting
Bake cake up to 2 days ahead, wrap tightly and frost day of serving
Cut into squares and serve at room temperature for best flavor
Common Mistakes
Use room temperature eggs to avoid curdling the batter
Do not overbake or cake will be dry - test with toothpick in center
Cool cake completely before frosting to prevent melting
Substitutions
FAQ
Can I make this without nuts?
Yes, simply omit the pecans or substitute with raisins or additional shredded carrots for texture.
How long will this cake keep?
Store covered in refrigerator up to 4 days. The cream cheese frosting requires refrigeration for food safety.
Can I freeze this cake?
Freeze unfrosted cake wrapped tightly up to 3 months. Thaw completely before frosting and serving.