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–+ servings
Final shot of dense carrot cake with smooth frosting and pecan halves.

Carrot Cake Sheet

This Carrot Cake Sheet is a moist spiced dessert made with grated carrots, cinnamon, nutmeg, raisins, pecans, and cream cheese frosting.
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Course: Dessert
Cuisine: American
Keyword: Carrot Cake Sheet
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12

Ingredients

Cake

  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 3/4 cup unsalted butter softened
  • 2 tsp vanilla extract
  • 4 large eggs
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cups all-purpose flour
  • 1/2 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 4 cups grated carrots
  • 1/2 cup raisins
  • 1/2 tsp salt
  • 1/4 cup pecans chopped

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 cups confectioners’ sugar

Instructions

  • Preheat the oven to 350°F.
  • Lightly coat a sheet pan or baking sheet with nonstick cooking spray.
  • In a medium mixing bowl, combine the all-purpose flour, cinnamon, salt, baking soda, baking powder, and nutmeg.
  • Stir the dry ingredients until evenly combined.
  • In a separate large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vegetable oil.
  • Mix until the mixture is smooth, fluffy, and well combined.
  • Beat in the eggs, one at a time, mixing well after each addition.
  • Add the vanilla extract and mix until incorporated.
  • Gradually add the dry ingredients to the wet ingredients.
  • Mix only until the batter is just combined. Do not overmix.
  • Gently fold in the grated carrots, raisins, and chopped pecans until evenly distributed.
  • Spread the batter evenly into the prepared sheet pan.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and set it aside to cool completely.
  • While the cake is cooling, prepare the frosting.
  • In a large mixing bowl, beat the softened cream cheese and softened butter until smooth and fluffy.
  • Add the vanilla extract and salt.
  • Mix until fully incorporated.
  • Gradually add the confectioners’ sugar, mixing after each addition.
  • Continue beating until the frosting reaches the desired smooth and spreadable consistency.
  • Once the cake has cooled completely, spread the cream cheese frosting evenly over the entire cake.
  • Top with additional chopped pecans, if desired.
  • Slice into squares before serving.

Notes

To make this Carrot Cake Sheet gluten free, replace the all-purpose flour with a 1:1 gluten-free all-purpose baking flour blend.
Confirm that the baking soda, baking powder, vanilla extract, confectioners’ sugar, raisins, pecans, cream cheese, butter, and spices are labeled gluten free.
Use clean bowls, measuring tools, spatulas, and baking pans to prevent cross-contamination.
If adding extra toppings, such as chopped nuts or decorative sprinkles, verify that they are certified gluten free.
Allow the gluten-free cake to cool completely before frosting and slicing, as gluten-free cakes can be more delicate while warm.