Can I make this cake ahead of time for a party?

Absolutely! Carrot cake actually tastes better the day after it's made as the flavors have time to meld. You can bake the cake up to 2 days in advance, store it covered at room temperature, and frost it the day of serving. Or make it completely and refrigerate for up to 5 days.

Why is my carrot cake too dense or heavy?

This could happen if you've packed your flour when measuring (always spoon and level), overmixed the batter, or used too many carrots. The carrots should be loosely measured, not packed down. Also, check that your baking soda is fresh—old leavening agents won't give you the proper rise.

Can I make this into cupcakes instead of a sheet cake?

Definitely! This recipe will make about 18-24 cupcakes. Fill cupcake liners about 2/3 full and bake at the same temperature for approximately 20-22 minutes. They're perfect for parties and potlucks!

How finely should I grate the carrots?

Medium-fine is ideal. Too coarse, and you'll have chunky bits in your cake; too fine (like using a microplane), and the carrots might disappear into the batter completely. A standard box grater or food processor with the grating attachment works perfectly.

Carrot Sheet Cake with Cream Cheese Frosting Recipe

Description

This Carrot Sheet Cake with Cream Cheese Frosting is a moist, tender, and perfectly spiced dessert that will delight your taste buds! The cake is infused with cinnamon and allspice, loaded with freshly grated carrots, and topped with a creamy, tangy cream cheese frosting. Perfect for celebrations, holiday gatherings, or simply an indulgent everyday treat.

Ingredients

Units Scale

For the Cake

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon allspice
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
3 cups grated carrots

For the Cream Cheese Frosting

2 cups powdered sugar
8 tablespoons butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract

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Instructions

Preheat the oven
Preheat your oven to 350°F (175°C). Grease an 8×11-inch baking pan to prepare it for the batter.
Mix dry ingredients
In a large mixing bowl, combine the granulated sugar, all-purpose flour, allspice, cinnamon, baking soda, and salt. Stir until evenly blended.
Incorporate wet ingredients
Add the vegetable oil to the dry mixture, stirring until just combined. Then, add the eggs one at a time, mixing thoroughly between each addition.
Add the carrots
Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Bake the cake
Pour the batter into the prepared pan, spreading it evenly. Bake on the center rack of the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from the oven and cool completely on a wire rack.
Prepare the frosting
In an electric mixer, combine the powdered sugar, butter, softened cream cheese, and vanilla extract. Beat the mixture until it is smooth, light, and fluffy.
Frost and serve
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice into squares and serve. Enjoy!

Notes

Preheat the oven
Preheat your oven to 350°F (175°C). Grease an 8×11-inch baking pan to prepare it for the batter.
Mix dry ingredients
In a large mixing bowl, combine the granulated sugar, all-purpose flour, allspice, cinnamon, baking soda, and salt. Stir until evenly blended.
Incorporate wet ingredients
Add the vegetable oil to the dry mixture, stirring until just combined. Then, add the eggs one at a time, mixing thoroughly between each addition.
Add the carrots
Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Bake the cake
Pour the batter into the prepared pan, spreading it evenly. Bake on the center rack of the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from the oven and cool completely on a wire rack.
Prepare the frosting
In an electric mixer, combine the powdered sugar, butter, softened cream cheese, and vanilla extract. Beat the mixture until it is smooth, light, and fluffy.
Frost and serve
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice into squares and serve. Enjoy!

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 38g
Sodium: 320mg
Fat: 27g
Saturated Fat: 7g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg