If you’re looking for a really good carrot cake, this is it. This carrot sheet cake is super moist, has a tender crumb and a creamy, tangy cream cheese frosting on top, finished with toasted pecans.
A big part of what makes this cake so good is the sour cream in the batter, which keeps it incredibly tender. And those finely grated carrots melt right into the cake, adding so much moisture.
I love how easy this simple carrot cake is to put together. It bakes up in a 9×9 pan and gives you plenty of slices. It’s one of those recipes you’ll want to keep around.
What makes this the Best Carrot Sheet Cake?
This cake uses a few things that really make a difference. We’re talking about a good amount of finely grated carrots making it really moist. You also squeeze out any extra water from the carrots, which helps keep the cake from getting soggy.
The addition of sour cream is key! It makes the cake incredibly tender and adds a subtle tang that balances the sweetness. And for the frosting, we’re using full-fat block cream cheese, which gives you that classic rich, thick, and fluffy cream cheese frosting consistency that spreads beautifully and holds its shape.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Granulated sugar
- Large eggs
- Neutral oil
- Sour cream
- Vanilla extract
- Finely grated carrots
- Pecan halves
- Cream cheese, full-fat, block-style
- Unsalted butter, softened
- Powdered sugar
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer (stand or hand held)
- Rubber spatula or wooden spoon
- 9×9 inch baking pan
- Parchment paper
- Wire cooling rack
Tips for the Best Carrot Sheet Cake
- Grate carrots finely and squeeze out water: For a truly moist cake, make sure to grate them very finely. Then, give them a good squeeze in a clean kitchen towel to get rid of any excess water. This stops the cake from getting too dense.
- Use full-fat block cream cheese: When you’re making the frosting, reach for the block-style, full-fat cream cheese. The spreadable kind in a tub has too much water and won’t give you that nice, thick frosting texture. Also, make sure both your cream cheese and butter are at room temperature so they mix up super smooth.
- Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until everything is combined. Overmixing can develop the gluten too much, which can lead to a tougher cake. We want it tender!
- Cool the cake completely: This is a big one for any cake with a cream cheese frosting. If your cake is still warm when you try to frost it, the frosting will melt and slide right off. Give it plenty of time on a wire rack until it’s cool to the touch.
Carrot Sheet Cake FAQs
Can I use pre-shredded carrots from the store?
You can, but I really recommend grating your own. Store-bought shredded carrots are usually thicker and drier, which means they won’t melt into the cake as well and might make it less moist. If you do use them, try to chop them a bit finer.
How do I store this carrot sheet cake?
Because of the cream cheese frosting, you should store the cake in an airtight container in the fridge. It’ll stay fresh for about 3-4 days. Just let it come to room temperature for a bit before serving for the best texture.
Can I make this cake ahead of time?
Absolutely. You can bake the cake a day ahead and store it unfrosted, wrapped tightly, at room temperature. Make the frosting the day you plan to serve, then frost the cooled cake.
What if I don’t like pecans?
No problem! You can leave them out entirely, or swap them for walnuts if you prefer. Some people also like a sprinkle of toasted coconut on top instead.
Hope you love this moist carrot sheet cake recipe as much as I do! If you make this carrot sheet cake, remember to tag @theflournook on social media and leave a review below. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
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Carrot Sheet Cake
- Total Time: 1 hr
- Yield: 16 1x
Description
This moist carrot sheet cake has a tender crumb with warm spices and finely grated carrots, topped with a tangy, fluffy cream cheese frosting and toasted pecans. It’s such a dessert, ready in just over an hour. You’ll love how simple and flavourful this one is!
Ingredients
Cake
- 2 cups (240 g) all-purpose flour
- 2 tsp (10 g) baking soda
- 1/4 tsp (1 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tsp (4 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (120 g) sour cream
- 2 tsp (10 ml) vanilla extract
- 2 cups (240 g) finely grated carrots
Cream Cheese Frosting
- 1 cup (100 g) pecan halves
- 8 oz (226 g) cream cheese, full-fat, block-style, at room temperature
- 1/4 cup (56 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan with nonstick spray or line it with parchment paper.
- Spread the pecan halves in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, until they’re golden, fragrant, and slightly darker. Remove from the oven, let cool completely, then roughly chop.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
- In a large bowl, whisk together the granulated sugar and eggs until smooth. Stir in the neutral oil, sour cream, and vanilla extract until well combined.
- Add the dry ingredient mixture to the wet ingredients. Stir with a whisk or spatula until just combined; avoid overmixing.
- Gently fold the finely grated carrots into the batter with a spatula until they are evenly dispersed.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting. This is important!
- While the cake cools, combine the softened cream cheese and butter in a mixing bowl. Beat with an electric mixer until creamy and smooth. Gradually add the powdered sugar, beating until fully incorporated and smooth. Beat in the vanilla extract.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with the chopped toasted pecans. Slice and serve.
Notes
- For the best texture, make sure your carrots are finely grated. This helps them melt into the cake, keeping it super moist without any chunky bits. Squeeze out any excess water as well.
- Always use full-fat, block-style cream cheese, not the spreadable kind in a tub. The block cream cheese gives your frosting the perfect rich, thick consistency that holds up beautifully. Also, make sure it’s at room temp!
- Don’t rush the cooling process! Your cake must be completely cool before frosting, otherwise, your beautiful cream cheese frosting will melt right off.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
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