This sheet-pan carrot cake is super moist and full of warm cinnamon spice, raisins, and crunchy almonds (though pecans or walnuts work great too). A little sour cream gives it the perfect tender texture, making it so delicious you could eat it on its own. But instead of the usual cream cheese frosting, I’ve topped it with something extra special—a vanilla bean ganache.
This ganache is made with real vanilla, white chocolate, cream, and a pinch of sea salt. It’s silky, smooth, and spreads like a dream over the cake. Top it off with fresh raspberries for a burst of flavor and a pop of color, and you’ve got a dessert that’s not only beautiful but also downright irresistible.
The best part? This cake tastes even better the next day as the flavors deepen and come together. Whether you try it with the vanilla ganache or stick with cream cheese frosting, this carrot cake is sure to be a crowd-pleaser. If you love carrot cake, this one is a must-try!
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