Carrot Sheet Cake

This Carrot Sheet Cake is incredibly moist and topped with a rich, sweet cream cheese icing that melts right into every slice. Finely shredded carrots add natural sweetness and keep the cake soft, while chopped pecans bring just the right amount of texture.

Baked in one pan and easy to slice for a crowd, it's perfect for Easter, spring gatherings or any occasion that calls for a simple homemade dessert. It's the kind of classic recipe that feels familiar, dependable and always welcome on the table.

This cake fits right in alongside our Honey Glazed Carrots Recipe and Idahoan Mashed Potatoes for a full Easter dinner menu.

Ingredients

A short trip to the grocery store is all you need to grab a few extra essentials to whip up this moist carrot sheet 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.
• Spices: The combination of ground nutmeg and allspice offers a warmth.
• Granulated Sugar: Adds some sweetness.
• Light Brown Sugar: Enhances the depth of the sweetness by adding a light caramel profile.
• 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.

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.

Variations

• Ditch the Oil: For a richer flavor use melted butter or applesauce for a lighter version.
• Texture Change: Try walnuts or shredded coconut instead. Crushed pineapple works well, it would change the liquid in this recipe, so you would need to modify.
• 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.
• Spice Variations: Add a little ground cinnamon or ginger for a hint of heat.

How to Make a Carrot Sheet Cake

Carrot cake is easier than you think, once the carrots are shredded, 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.

Recipe Tips

• Do Not Over-Mix: Be sure to mix the dry ingredients just until no dry streaks; this keeps the cake tender by keeping some air within the batter.
• Cool Before Frosting: Waiting for the cake to cool completely prevents the icing from melting off the cake. If you are pressed for time, chill the cake while you make your icing to make it a little cooler.
• Toast the Pecans: Adds extra depth, roast in the oven at 350F until they have a deep brown color (about 5-10 minutes).
• For Easy Decorating: Use a piping bag for the carrot designs or keep it simple with swirls of frosting.

Round out your Easter dessert table with our Easter Candy Bark for a no-bake option that adds color and crunch.

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Storage Instructions

• 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 the carrots up to 2 days in advance and store them in an airtight container in the fridge. You can also whisk together the dry ingredients and keep them covered at room temperature until you're ready to bake. For best results, mix the batter just before baking. The cake can be baked up to 24 hours ahead and stored covered at room temperature. Frost just before serving.

Serving Suggestions

• More Holiday Items: Honey Ham, Slow Cooker Brisket, Brussels Sprouts Casserole, Pork Prime Rib or Herb Butter Turkey.

Carrot Sheet Cake Recipe FAQs

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