Paula Deen Carrot Sheet Cake is a spiced carrot cake loaded with golden raisins and topped with thick cream cheese frosting. It bakes in a 13×9 pan, takes about an hour start to finish, and feeds 12 to 15 people. Bring it to a church supper, holiday potluck, or anywhere you need a dessert that feeds a crowd.
The batter comes together fast, but don’t overmix. Paula says to stop while a few streaks of flour still show, then fold in the carrots and raisins. Go past that point and the cake turns dense and tough instead of light. That one step is the difference between a dry carrot cake and one people ask you to make again.
Bake the cake a day ahead and store it covered in the fridge. The cream cheese frosting sets up better overnight. Shred your own carrots on a box grater for the best texture, because pre-shredded bags dry out the cake.
Paula Deen Carrot Sheet Cake
Course: DessertCuisine: American, SouthernDifficulty: Easy12
servings30
minutes30
minutes760
kcalA tender carrot cake baked in a sheet pan with apple pie spice, golden raisins, and shredded carrots, finished with a thick cream cheese frosting and toasted walnuts.
Ingredients
- Carrot Cake:
2 cups All-purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt, divided
4 large eggs
1 cup Vegetable oil
1 cup granulated sugar
¼ cup firmly packed light brown sugar
2 cups shredded carrots
1½ cups golden raisins
- Cream Cheese Frosting:
2 (8-ounce) packages cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups Confectioners’ sugar
chopped toasted walnuts, garmosj
Directions
- Carrot Cake:
- Prep the pan: Preheat oven to 350°F. Spray a 13×9-inch baking pan with baking spray with flour.
- Mix the batter: In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. In a medium bowl, whisk together eggs, oil, and sugars. Whisk egg mixture into flour mixture just until combined (a few streaks of flour should remain); fold in carrots and raisins. Spread batter into prepared pan.
- Bake the cake: Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.
- Cream Cheese Frosting:
- Frost the cake: In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cake. Garnish with walnuts, if desired. Cover and refrigerate for up to 3 days.
FAQs
Can I use regular cinnamon instead of apple pie spice?
You can, but the flavor will be simpler. Apple pie spice is a blend of cinnamon, nutmeg, and allspice, so using plain cinnamon drops the warmth from the nutmeg. Add a pinch of nutmeg and a pinch of allspice along with your cinnamon to get closer to the original.
How long does this carrot sheet cake keep in the fridge?
Paula says to cover and refrigerate for up to 3 days. The cream cheese frosting needs to stay cold, so do not leave it out on the counter for more than 2 hours. After day three, the frosting starts to weep and the cake dries out.
Can I freeze carrot sheet cake?
Freeze the cake without frosting and it holds well for up to 2 months wrapped tightly in plastic and foil. Thaw it overnight in the fridge, then frost it the next day. Cream cheese frosting does not freeze well because it breaks down and turns grainy when thawed.
Why does the recipe say to leave streaks of flour in the batter?
A few visible streaks mean the gluten has not been overworked. Once you fold in the carrots and raisins, those last streaks disappear on their own. If you beat the batter smooth before adding the mix-ins, the cake will come out tough and chewy instead of tender.
Can I skip the raisins?
You can leave them out without changing anything else in the recipe. Some people swap in well-drained crushed pineapple or chopped pecans instead. Keep the total add-in volume about the same so the batter stays balanced.
