Howdy, fellow dessert lovers! Today, we’re diving into the world of baking with a twist—transforming the classic carrot cake into a sheet pan masterpiece. Perfect for parties, potlucks, or just because, this recipe is your ticket to moist, flavorful cake with minimal fuss.
Why This Recipe Works
- Sheet pan baking ensures even cooking and a perfect thickness for easy serving.
- The combination of grated carrots and pineapple keeps the cake incredibly moist.
- A cream cheese frosting that’s just the right balance of sweet and tangy.
- Simple ingredients come together for a complex flavor profile that wows every time.
- It’s a one-pan wonder, meaning less cleanup and more time to enjoy your cake.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Equipment Needed
- 18×13 inch sheet pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Heat your oven to 350°F and grease your sheet pan. This ensures your cake doesn’t stick and bakes evenly. Pro tip: Use parchment paper for even easier removal.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. This blend of spices is the secret to the cake’s warm, inviting flavor.
Combine Wet Ingredients
In another bowl, beat the eggs, then mix in both sugars, oil, and vanilla until smooth. The oil keeps the cake moist, so don’t skimp!
Fold in Carrots and Pineapple
Gently stir in the grated carrots and pineapple. The pineapple adds moisture and a slight tang that balances the sweetness perfectly.
Bake to Perfection
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool before frosting to avoid a melty mess.
Tips and Tricks
For an extra moist cake, let the grated carrots sit in the sugar mixture for 10 minutes before adding the dry ingredients. This draws out the carrots’ natural sweetness and moisture. If you’re not a fan of nuts, sunflower seeds make a great crunchy substitute. And for a smoother frosting, ensure your cream cheese and butter are at room temperature before mixing.
Recipe Variations
- Swap walnuts for pecans for a deeper flavor.
- Add a cup of shredded coconut for a tropical twist.
- Mix in a teaspoon of ginger for a spicy kick.
- Use maple syrup instead of brown sugar for a richer taste.
- For a healthier version, substitute half the oil with applesauce.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 replacement to keep the texture right.
How do I store leftover cake?
Cover it tightly and refrigerate for up to 5 days. The frosting contains cream cheese, so it’s best kept cold.
Can I freeze this cake?
Yes, but without the frosting. Wrap the cooled cake in plastic wrap and freeze for up to 3 months. Thaw and frost when ready to serve.
Summary
This carrot cake sheet pan recipe is a game-changer for dessert lovers. Easy to make, even easier to serve, and packed with flavor, it’s sure to become a staple in your baking repertoire.
