Carrot Sheet Cake

This Carrot Sheet Cake is incredibly moist, perfectly spiced, and topped with a rich, sweet and tangy cream cheese icing. With warm cinnamon, nutmeg, and all-spice, each bite is packed with cozy flavors that pair beautifully with the crunch of pecans. The finely shredded carrots add natural sweetness while keeping the cake ultra-soft.

This simple, one-pan dessert is perfect for Easter celebrations, springtime gatherings, or anytime you’re craving a nostalgic, homemade treat. This easy carrot cake recipe with sweet cream cheese frosting will quickly become one of your favorite recipes to make for your family members or large crowd for many special occasions.

Holiday desserts are a must in this house. If you are like celebrating with festive desserts here are some others you might like to try: Easter Bark, Mini Egg Mini Cheesecakes, and Easter Blondies.

Why You Will Love This Carrot Cake Sheet Cake

• Easy to Make: No layers, no fuss—just mix, bake, and frost!
• Perfectly Moist: Finely grated carrots and the right balance of oil, eggs and sugar create a super moist carrot sheet cake.
• Classic Spices: Cinnamon, nutmeg, and all-spice give it that signature carrot cake flavor.
• Crowd-Pleasing: Great for potlucks, birthdays, and holiday tables.
• Cream Cheese Frosting: Smooth, tangy, and perfectly sweet to complement the cake.

Ingredients

A short trip to the grocery store is all you need to grab a few extra essentials to whip up this easy carrot cake.

See the recipe card below for the exact quantities of each ingredient.

• All-Purpose Flour: The base of this cake, but you can use a 1:1 gluten free if needed.
• Ground Cinnamon: Adds a warmth.
• Baking Powder: Gives rise to the cake.
• Baking Soda: Another element to provide rise and springy texture to the cake.
• Sea Salt: Enhances all the other flavors.
• Ground Nutmeg: An extra warming spice.
• Ground All-Spice: Creates a richness that complements the carrots.
• Granulated Sugar: Adds some sweetness.
• Light Brown Sugar: Enhances the depth of the sweetness by adding a light caramel profile.
• Vegetable Oil: Creates moisture.
• Large Eggs: To add structure to the cake, while also balancing the moisture levels.
• Whole Milk: Adds a touch of added moisture.
• Finely Shredded Carrots: Using fresh carrots creates a great texture and flavor.
• Pecans: Provides a crunch factor, with a little extra buttery vibe. Can be omitted if desired.
• Cream Cheese (full fat): For the base of the icing and adds a light tangy flavor.
• Salted Butter: Used to enhance the flavors while also providing structure and spreadability. Unsalted can be used instead.
• Icing Sugar: Creates structure in the frosting while also adding sweetness.
• Pure Vanilla Extract: Adds a light vanilla flavor and enhances all other flavors in the frosting.

For this recipe, you'll want to have on hand a 9x13 metal pan, parchment paper, measuring cups and spoons, mixing bowls, whisk, stand mixer or hand mixer, and a spatula.

Substitutions and Variations

Looking to mix up this dessert to make it your own? Here are some helpful ways you have change up this carrot cake.

• Ditch the Oil: For a richer flavor use melted butter or applesauce for a lighter version.
• Nuts: For a similar crunch use walnuts or omit for a nut-free option.
• Buttermilk: For extra moisture and a slight tang sub your whole milk for buttermilk.
• Honey or Maple Syrup: for a naturally sweetened frosting instead of icing sugar. You will need to adjust the quantity.
• Gluten Free: Use a 1:1 ratio of gluten free flour if needed.

How to Make a Carrot Sheet Cake

Carrot cakes seem daunting but once you shred your carrots it’s just a matter of mixing everything together.

Preheat oven to 350F and line a 9x13 metal pan with parchment paper.

In a medium bowl, add all-purpose flour, ground cinnamon, baking powder, baking soda, salt, ground nutmeg and ground all-spice. Whisk and set aside.

In a large bowl, add brown and white sugars, vegetable oil, eggs, and milk and whisk well.

Add the flour mixture into the bowl of wet ingredients and mix with a rubber spatula.

Fold in shredded carrots and pecans just until combined and pour batter into prepared baking pan.

Bake for 26-28 minutes or until a toothpick comes out with moist crumbs when inserted into the center.

Allow it to fully cool in the pan before icing, or transfer to a wire rack or cutting board to ice.

As the cake cools, make your icing by cream cheese and butter the base of a stand mixer (with the paddle attachment) and beat on medium speed until combined and it starts to get lighter.

Add in 2-3 cups of powdered sugar to start, along with vanilla extract and salt. Beat again until combined and add in an additional 1-2 cups depending on the consistency and sweetness desired.

Add icing to the top of the cake and spread evenly, or to any desired pattern with a spoon or offset spatula.

If wanting to do carrot designs, reverse about ¼ cup of icing and mix with appropriate food colorings. Place each color into a small plastic bag and cut a small corner then decorate as desired.

Hint: Be sure to shred your own carrots for a deliciously moist cake. Pre-shredded carrots tend to be very dry and would pull moisture from the cake.

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How to Store Carrot Sheet Cake

Here are some ways to help you store this easy carrot sheet cake recipe.

• Refrigerator: Once cooled, place in an airtight container for 3-4 days.
• Freezer: Store in a freezer safe container when fully cooled for up to 3 months. Thaw in the fridge overnight before serving.
• Make Ahead: Shred carrots and store in an airtight container for up to 2 days in advance. You can whisk together your dry ingredients and store on the counter in a container, but we suggest mixing your batter when you are ready to bake your cake. You can also fully bake the cake ahead of time, and store it covered at room temperature for up to 24 hours. Frost just before you are ready to serve.

What to Serve with Carrot Cake Sheet Cake

• Caramel Mocha Coffee: The rich espresso and caramel notes of our caramel mocha would complement the spiced sweetness of the cake.
• Chai Latte: The warm spices in chai mirror the cinnamon and nutmeg in the cake for a cozy pairing.
• Classic Milk or Vanilla Latte: A simple, creamy drink balances the flavors of the cake.
• Spiced Rum Hot Chocolate: A boozy, chocolatey option that contrasts the tangy cream cheese frosting. Alternatively, a non-alcoholic hot chocolate pairs well too.
• BBQ Pulled Pork in Crock Pot with Root Beer: The sweet and smoky flavors of the pulled pork complement the spiced carrot cake beautifully.
• Honey Glazed Ham: A holiday favorite with a caramelized glaze that pairs well with warm spices.
• Roast Chicken & Mashed Potatoes: A comforting meal that makes this cake feel like the perfect homestyle dessert.
• Grilled Salmon with Maple Glaze: A lighter dinner option with sweet and savory elements that harmonize with the cake’s flavors.

Top Tips

To ensure you can make a delicious moist carrot cake, here are some of our top tips!

• Do not overmix once you add the dry ingredients; this keeps the cake tender.
• Cool before frosting to prevent the icing from melting.
• Toast the pecans for extra depth of flavor.
• For easy decorating, use a piping bag for the carrot designs, or keep it simple with swirls of frosting.

Frequently Asked Questions About Carrot Sheet Cake

Do you have questions about making Carrot Cake Sheet Cake?

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Carrot Sheet Cake Recipe

Eva Filer

This Carrot Sheet Cake is incredibly moist, perfectly spiced, and topped with a rich, sweet and tangy cream cheese icing. With warm cinnamon, nutmeg, and all-spice, each bite is packed with cozy flavors that pair beautifully with the crunch of pecans. The finely shredded carrots add natural sweetness while keeping the cake ultra-soft.

5 from 6 votes

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Prep Time 15 minutes mins

Bake Time: 26 minutes mins

Total Time 41 minutes mins

Course Desserts

Cuisine American

Servings 18

Calories 392 kcal

Equipment

• 9x13 Metal Pan
• Measuring Cups and Spoons
• Mixing Bowls
• Whisk
• Stand Mixer
• Spatula

Ingredients

  

1x2x3x

• 250 grams all-purpose flour about 2 cups
• 1 tablespoon ground cinnamon
• ½ tablespoon baking powder
• ½ tablespoon baking soda
• 1 teaspoon sea salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground all-spice
• 200 grams granulated sugar about 1 cup
• 100 grams light brown sugar about ½ cup
• 1 cup vegetable oil
• 4 eggs large
• 2 tablespoon whole milk
• 2 cups carrots finely shredded
• ¾ cup pecans chopped
• ICING:
• 1 8- ounce block cream cheese full fat, room temperature
• ½ stick butter salted, room temperature
• 4-5 cups icing sugar
• ½ tablespoon pure vanilla extract
• ¼ teaspoon sea salt

Instructions

 

• Preheat oven to 350F and line a 9x13 metal pan with parchment paper.
• In a medium bowl, add all-purpose flour, ground cinnamon, baking powder, baking soda, salt, ground nutmeg and ground all-spice. Whisk and set aside.
• In a large bowl, add brown and white sugars, vegetable oil, eggs, and milk and whisk well.
• Add the dry ingredients into the bowl and mix with a spatula.
• Fold in shredded carrots and pecans just until combined and pour batter into prepared baking pan.
• Bake for 26-28 minutes or until a toothpick comes out with moist crumbs when inserted into the center.
• Allow it to fully cool in the pan before icing, or transfer to a cooling rack/cutting board to ice.
• Make your icing by cream cheese and butter the base of a stand mixer and beat until combined and it starts to get lighter.
• Add in 2-3 cups of icing sugar to start, along with vanilla extract and salt. Beat again until combined and add in an additional 1-2 cups depending on the consistency and sweetness desired.
• Add icing to the cake and spread evenly, or to any desired pattern.
• If wanting to do carrot designs, add about 3 tablespoons of icing to 1 bowl and 1 tablespoon in another. Add 2 drops yellow and 1 drop red to mix to make orange. In the green bowl add 1 drop green food coloring and mix to combine.
• Place each color into a small plastic bag and cut a small corner then decorate as desired.

Notes

• Use freshly shredded carrots to prevent dryness in the cake. 
• Do not over mix the batter, once you add the dry ingredients mix until incorporated, a few dry streaks is okay.
• Cool completely before frosting to prevent the icing from melting.
• Toast the pecans for extra depth of flavor.
• For easy decorating, use a piping bag for the carrot designs, or keep it simple with swirls of frosting.

Nutrition

Calories: 392kcalCarbohydrates: 57gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 38mgSodium: 415mgPotassium: 144mgFiber: 1gSugar: 44gVitamin A: 2443IUVitamin C: 1mgCalcium: 97mgIron: 1mg

Keyword Cake Mix, Carrot, Desserts, Easter, Sheet Cake, Spring, Summer

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