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Sheet Pan Carrot Cake

Sheet Pan Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups grated carrots
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
  3. In a separate bowl, beat the oil, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
  4. Fold the wet mixture into the dry ingredients until almost combined, then fold in the grated carrots until just distributed. Spread into the pan.
  5. Bake 30 to 35 minutes, until a toothpick comes out with moist crumbs. Cool completely in the pan.
  6. Beat the cream cheese and butter until creamy, then gradually beat in the powdered sugar, vanilla, and salt. Spread over the cooled cake and slice.

Notes

The cake must be completely cool before frosting, about 45 minutes. For the best texture and flavor, bake the cake a day ahead and frost just before serving; the spices deepen overnight.