Carrot Sheet Cake with White Chocolate Lemon Glaze is a soft, fluffy cake with a light citrus finish—perfect for quick baking and everyday occasions.
If you’re looking for a simple and quick carrot cake, this is the one I make most often. It’s soft, fluffy, and doesn’t require much time or complicated steps.
I usually bake it for school events or when I need something easy to share. It always disappears first, which says a lot.
What makes this version different is the topping—white chocolate with a hint of lemon. It adds a light freshness and balances the sweetness of the cake. For me, this combination works perfectly.
How to choose the best ingredients for Pinch carrot cake
Eggs: Use fresh eggs, size L. If you have medium eggs, use 5, and if they are small, use 6—it won’t affect the result
Sugar: You can use regular sugar or cane sugar. Both work well, and the difference in taste is minimal
Oil: Use any neutral oil you have—sunflower, rapeseed, or grapeseed oil all work well. You can also use coconut oil, but it will slightly change the flavor
Flour: All-purpose flour is enough. Sift it before adding to the batter—this helps make the cake lighter and fluffier
Gingerbread spice: A good spice mix makes a big difference. You can use store-bought, but I prefer a homemade version—it has a stronger aroma and works well not only for this cake but also for other bakes. You can store it in a closed jar for a long time
Carrots: Use fresh carrots and grate them finely. Don’t add more than the recipe calls for—too much will make the batter too wet and affect the texture
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- You can freeze the baked cake for up to 2–3 months. I often do this and keep portions ready for later
- If you like, add raisins or nuts (walnuts or pecans work well), but the basic version is just as good
- Don’t overmix the batter—this helps keep the cake soft and fluffy
- Check the cake a few minutes before the end of baking to avoid overbaking
- Let the cake cool completely before adding the glaze
- Store the cake covered so it stays moist
Pinch carot cake
Ingredients
Method
- Beat whole eggs with sugar to a fluffy mass.
- Gradually add oil.
- Add baking powder and soda, cinnamon and gingerbread spice.
- We mix with a mixer all the time, add make. The dough should be pretty thick and add the carrots (do not try to add more carrots because the dough will have too much juice and will not rise. This amount is optimal for such proportions of dough.
- Bake for about 40 minutes at 180 C
- When the dough is baked, please wait until it cools down and make the topping.
- Heat the cream in a saucepan, add the pieces of chocolate. When everything is melted and combined, add lemon juice, stirring vigorously.
- Pour our topping on the cake
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