There’s something timeless about carrot cake. It’s cozy, rich in texture, subtly spiced, and topped with a creamy layer of frosting that makes each bite irresistible. But when you upgrade that classic with a pistachio frosting and bake it as a sheet cake, you get something truly special — a dessert that’s as elegant as it is easy to make.
This Carrot Sheet Cake with Pistachio Frosting is everything you want in a dessert: moist, flavorful, nutty, and simple to slice and serve. Whether you’re baking for Easter, Mother’s Day, a spring brunch, or just a weekend treat, this cake is sure to impress.
Why You’ll Love This Cake
- Effortless sheet cake format – No layers, no complicated assembly. Just bake, frost, and serve.
- Moist and tender crumb – Thanks to freshly grated carrots, oil, and just the right touch of spice.
- Unique pistachio frosting – A velvety, pastel green topping made with pistachio cream or paste that elevates the cake beyond the traditional.
- Perfect for a crowd – Easily sliced into neat squares and great for serving at gatherings.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger (optional)
- 1 ¼ cups granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs
- 1 cup neutral oil (vegetable or sunflower oil)
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 5 medium carrots)
For the Pistachio Frosting:
- 1 ½ cups cold heavy cream (or double cream)
- ½ cup powdered sugar (icing sugar)
- ½ cup pistachio cream or paste (unsweetened or lightly sweetened)
- Optional: ½ tsp vanilla extract for added depth
- Optional garnish: crushed pistachios or white chocolate decorations
Instructions
Make the Cake:
- Preheat oven to 350°F (180°C). Grease and line a 9×13 inch (23×33 cm) baking pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger (if using).
- Beat the wet ingredients: In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly thickened. Add the oil and vanilla extract, and whisk until fully combined.
- Combine wet and dry: Gradually add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
- Fold in carrots: Gently stir in the grated carrots until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Pistachio Frosting:
- In a large mixing bowl, beat the cold heavy cream and powdered sugar together until soft peaks form.
- Add the pistachio cream (and vanilla, if using), and continue to beat until medium peaks form. Be careful not to overwhip — the frosting should be fluffy and smooth.
- Once the cake is fully cooled, spread the frosting generously over the top using an offset spatula or the back of a spoon to create swirls.
- Garnish with crushed pistachios or decorative elements if desired.
- Slice into squares and serve. Refrigerate leftovers in an airtight container.
Tips & Variations
- Don’t skip grating the carrots fresh – Pre-shredded carrots are too dry. Grate by hand for best results.
- No pistachio paste? – You can make your own by blending shelled, unsalted pistachios with a bit of oil and powdered sugar until smooth.
- Prefer a tangier frosting? – Substitute half the whipped cream with softened cream cheese for a pistachio-cream cheese hybrid frosting.
- Make it ahead – Both the cake and frosting can be made a day in advance. Just frost the cake the day of serving for best texture.
Why Sheet Cake?
Sheet cakes are wonderfully simple to make and serve. You don’t need to worry about stacking, crumb coats, or cake stability. They bake evenly, cool quickly, and can be transported easily. Plus, with their wide surface area, they’re the perfect canvas for a swoop of luxurious frosting and a sprinkling of chopped pistachios.
Final Thoughts
This Carrot Sheet Cake with Pistachio Frosting is a beautiful twist on a well-loved classic. The earthiness of carrots, the warmth of spices, and the smooth, nutty elegance of pistachio come together in a dessert that feels comforting yet elevated. It’s easy to make, lovely to look at, and even better to eat.