Carrot Cake Sheet Cake

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Carrot Sheet Cake – the perfect EASY Carrot Cake Recipe!

Don’t have time for a layer cake? This Carrot Sheet Cake is where it’s at! The perfect dessert for your Easter dinner or spring celebration, this easy carrot cake recipe is amazing!

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Carrot Cake Sheet Cake is one of the best desserts for your spring or Easter dinner celebration. Forget the fuss of making a layer cake! This easy carrot cake recipe has all the amazing flavors of a layer cake without the fuss.

With a delicious layer of cream cheese frosting, this moist carrot sheet cake is not only easy to make, but completely delicious. As a traditional Easter dessert, this sheet cake recipe will be the star of your dessert table!

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How do I make carrot cake?

In this post I’ve included the simple steps for making this easy carrot cake recipe. Here’s a quick summary of the steps you’ll take to make this easy carrot cake recipe:

Start by mixing the dry ingredients together in a mixing bowl. Set aside.
In another bowl, mix together the wet ingredients, then gradually add the dry ingredients, stopping to scrape down the sides of the bowl.
Fold in the grated carrots.
Pour the batter into a prepared sheet pan and bake.
Once the cake is done baking, let cool to room temperature.
While the cake cools, mix the cream cheese frosting. Frost over the cooled cake.

What do I need to make a carrot cake?

Here’s a quick reference ingredient check list of the items you’ll need:

All purpose flour
Granulated sugar
Baking powder
Cinnamon
Salt
Baking soda
Grated carrots
Eggs
Vegetable oil
Vanilla extract

For exact ingredient amounts and full recipe instructions please reference the recipe at the bottom of this post. Thank you!

Mixing the carrot cake batter

Like other sheet cake recipes, this carrot sheet cake recipe starts by mixing dry and wet ingredients separately. Using a whisk, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, cinnamon, salt, and baking soda.

For the wet ingredients, combine the eggs, vegetable oil and vanilla extract. Lastly, fold in the grated carrots. The batter will be slightly thick.

This is also a good time to preheat the oven to 350 degrees.

Ingredient Recommendations and Substitutions

Flour: If you’re looking to make this cake gluten free, King Arthur makes a great gluten-free flour that does well in this recipe.
Sugar and Oil: To make this carrot cake a little healthier, you can substitute the sugar for Granular Monk Fruit Sweetener and instead of vegetable oil, I recommend using unflavored coconut oil.
Additional Mix In’s and Toppings: Many people enjoy raisins, shredded coconut, crushed pineapple and/or chopped pecans in their carrot cake. These will add sweetness, and create a more dense cake.

Baking the carrot cake

Pour the prepared batter into your pan. For this sheet cake recipe you’ll use a 15 x 10 x 1 jelly roll sheet pan. If your pan is not non-stick be sure to spray it with non stick baking spray.

Bake the sheet cake at 350 degrees for 30-32 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean and crumb-free the cake is done.

Carrot Cake Sheet Cake - the best Carrot Sheet Cake recipe on the internet! (5)

What type of frosting is traditional for carrot cake?

Cream cheese frosting is traditional for carrot cake. Be sure to check out my tutorial for How to Make Cream Cheese Frosting. Here’s what you’ll need to mix up your cream cheese frosting:

Stick of butter (room temperature)
Package of cream cheese (room temperature)
Vanilla extract
Powdered Sugar

Exact ingredient amounts are listed below in the recipe.

Let the Carrot Cake Cool and Mix the Frosting

Once the carrot cake comes out of the oven, let it cool to room temperature. While the cake cools, you can then mix together the frosting.

Once your cake is cool to the touch, you can then spread the frosting on to the Carrot Cake. Using a spatula or frosting knife, evenly spread the frosting over the cake.

If you love this carrot cake, check out my Healthy Carrot Cake Loaf and my Healthy Carrot Cake Muffins that have really similar flavor flavors and toppings.

Can carrot cake be made in advance?

Yes. Carrot cake sheet cake can be made in advance. Once the cake has been frosted it can be refrigerated.

If you’re making this carrot sheet cake for an event or a dinner later in the day, it is best to refrigerate it. The cream cheese frosting will harden slightly. About thirty minutes before serving, let the cake come to room temperature for the frosting to soften.

Frequently Asked Questions about making Carrot Cake:

What size pan do I use for a sheet cake?

A traditional pan for a sheet cake is 15 x 10 x 1″, jelly roll sheet pan.

Do raisins belong in carrot cake?

This is a matter of personal preference, as many people enjoy raisins in carrot cake. However, it is not traditional to add raisins.

How do I make a moist cake?

First, make sure you are not over-baking your cake, as this often leads to a dry cake. Follow recipe temperature and bake times accordingly. Next, instead of butter, use vegetable or coconut oil to keep your cake moist. Lastly, try not to overmix your batter.

What is the difference between grated and shredded carrots?

Shredded carrots (like cheese) tend to be strands of carrots. Grated carrots are much smaller and finer carrot pieces. Grated carrots are best for baking.

Can you use pre shredded carrots for carrot cake?

If you loved this delicious cake recipe, then check out some of my other cake recipes:

Carrot Bundt Cake
Chocolate Peanut Butter Cake
Red Velvet Cake Parfaits
Buttermilk Chocolate Cake
Red Velvet Sheet Cake
Zucchini Sheet Cake
Chocolate Poke Cake
Very Cherry Cupcakes
Pumpkin Bars with Cream Cheese Frosting
Buttermilk Sheet Cake with Chocolate Fudge Frosting
Banana Cake with Cream Cheese Frosting
Pumpkin Caramel Cream Cheese Poke Cake
Strawberries and Cream Poke Cake at Real Housemoms

Here’s the recipe for my delicious Carrot Sheet Cake:

Erin Indahl-Fink

Don’t have time for a layer cake? This Carrot Sheet Cake is where it’s at! The perfect dessert for your Easter dinner or spring celebration, this Carrot Cake Sheet Cake with Cream Cheese frosting is amazing!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 20 servings

Calories 344 kcal

Equipment

Stand Mixer I use and love my KitchenAid stand mixer for making cakes!
15 x 10 Sheet Pan This 15 x 10" Sheet Pan is the perfect size for sheet cakes!

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
3 cups carrots, shredded
4 eggs
¾ cup vegetable oil
1 teaspoon vanilla extract

Cream Cheese Frosting:

½ cup butter 1 stick room temperature
1 (8 oz. pkg.) cream cheese room temperature
2 teaspoons vanilla extract
4 cup powdered sugar

Instructions

Preheat oven to 350 degrees. Lightly spray a 15x10x1″ jelly roll sheet pan with non-stick baking spray. Set aside.
In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
With a hand or stand mixer, combine the oil, eggs, vanilla and shredded carrots.
With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.
Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
Spread the frosting evenly over the top of the cooled sheet cake.
Optional topping: Clover Valley Chopped Pecans

Notes

Storage: The cake will keep at room temperature but will only last a day. For best results, store covered or in a resealable container in the refrigerator. Cake will keep for up to 5 days refrigerated.

Freezing: The cake can be frozen. For best results, wrap slices individually using press-and-seal wrap and store in a freezer-safe container or freezer bag. To defrost, leave cake slices out at room temperature, or let defrost in the refrigerator for 24 hours.

Frosting: Be sure to reference my post for How to Make Cream Cheese Frosting for the best techniques and pro tips.

Nutrition

Serving: 1sliceCalories: 344kcalCarbohydrates: 54gProtein: 2gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 178mgPotassium: 29mgFiber: 0.4gSugar: 44gVitamin A: 190IUVitamin C: 0.004mgCalcium: 33mgIron: 1mg

Keyword carrot cake recipe, carrot sheet cake, carrot cake sheet cake

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This post was created in partnership with Dollar General. All photos, opinions and recipe are 100% my own.

FAQs

Why is butter not used in carrot cake? ›

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

Discover More ›

Why is my carrot cake too moist? ›

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Can I use butter instead of oil in carrot cake? ›

Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice. Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce.

Know More ›

Why is butter not used in cake baking? ›

A cake made with butter will be dense and chewy if it's been refrigerated and not allowed time to come back up to room temperature whereas a cake made with oil will have the same texture and fluffiness cold as it has when it is warm. Cakes made with oil are moister and stay that way longer than those made with butter.

Read On ›

Why is butter not incorporating into cake batter? ›

This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.