Don’t have time for a layer cake? This Carrot Cake Sheet Cake has all the amazing flavors of a layer cake, but without all the work. This easy carrot cake with cream cheese frosting is the perfect dessert for your Easter that feeds a crowd.
Every Easter, my family expects carrot cake on the dessert table. But, I learned early on that a beautiful layer cake and a house full of people and a busy holiday schedule don’t mix well. I started making this carrot cake sheet cake instead, and honestly, I’ve never gone back. It has all the flavor of the traditional version with a fraction of the stress, and it feeds a crowd without any of the fussing over layers and crumb coats.
Sheet cake is genuinely the smartest way to serve carrot cake for a crowd. Unlike a layer cake, there’s no fussing over crumb coats or worrying about tiers sliding at your Easter dinner table – you just bake, frost, and cut into squares. I’ve made this every spring for years and it’s become my family’s most-requested Easter dessert.
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!
Why a sheet cake is easier than a layer cake for Easter
Ask any mom, time is tight around any holiday – Easter included! Baking a layer cake for Easter is lovely, but the time it takes to bake the cakes, let them cool, frost and layer can be excessive. A more simple carrot sheet cake tastes exacly the same, includes the same frosting, and can be just as special of a dessert.
Additionlly, a carrot sheet can can feed a crowd and is much easier to serve. Larger slices of a layer cake can be tricky to slice and serve and can often be messy, which is not ideal for a holiday meal.
Why this sheet cake recipe works
As someone who has been baking cakes for over 30 years, this sheet cake recipe works because it bakes easly, and stays moist, and stays uniform when sliced. All of these are major factors in cake quality. Additionally, the flavor and texture of this cake are top-notch. With the mild, yet noticable flavor from the cinnamon, along with the texture from the carrots, make this cake perfectly sweet and moist.
Erin’s Tips for Baking the Best Carrot Cake:
- Use Oil Instead of Butter: I keep this cake moist by using oil instead of butter. Traditionally, vegetable oil will keep a cake moist, versus butter. Oil keeps cakes more moist because it is 100% fat and remains liquid at room temperature, whereas butter contains about 18–20% water and solidifies when cooled.
- Keep the Cake Moist by Not Overbaking: One of the best ways to bake a moist cake is to not overbake it. This carrot sheet cake is baked at a moderate 350 degrees. Because this is a thinner cake, meaning we’re using a sheet pan, and not a deeper cake pan, you don’t need to bake it for a long time. Baking for just 30-32 minutes, and once golden brown it is likely done. Test the cake by inserting a toothpic. If the toothpick comes out clean and crumb-free, it is done baking.
- Use Fresh Ingredients: It may take a few extra minutes, but shredding your own carrots will make a big difference in flavor, texture and moistness of the cake. Additionally, using eggs that have been recently purchased along with your pantry staples like the flour, sugar, baking soda and baking powder. If these have been sitting in your pantry for more than 6 months, its time to replace them.
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.
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. Using a hand or stand mixer is ideal, however, it can also be done manually using a large whisk. Lastly, fold in the grated carrots. The batter will be slightly thick.
Can you use pre-shredded carrots for carrot cake?
Not necessarily. Using pre shredded carrots for carrot cake can be a great time saver, however, you will need to do one extra step. Using your food processor or blender, pulse the shredded carrots a few times to break up the strands into smaller, finer pieces. Strands of carrots (shreds) are typically too long and big for baking.
What is the difference between grated and shredded carrots?
Shredded carrots (like cheese) tend to be longer, thicker strands of carrots. Grated carrots are much smaller and finer carrot pieces. Grated carrots are best for baking.
How to grate carrots for carrot cake
The easiest way to shred carrots for carrot cake is to use a manual, aluminum shredder. I recommend using larger whole carrots, not baby carrots for shredding. You’ll need around 6-7 large carrots for this recipe.
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.
Mix-in ideas and topping variations:
- Crushed Pineapple – adding in a small 8 oz. can of pineapple that has been drained is a great way to add extra sweetness and flavor.
- Raisins – you either love them or hate them in carrot cake. But if you love raisins, mix in about 1/2 cup of raisins that have been soaked in warm water and drained. Soaking the raisins in warm water will plump them up and give them extra moisture needed for baking.
- Chopped Walnuts or Pecans – chopped walnuts or pecans are a great way to add a little extra crunch to the cake. You can also add them on top of the frosting as a topping.
- Shredded Coconut – if you’re a coconut lover, you will also love the addition of sweetened, shredded coconut. Add approximately 1/2 cup to the batter.
- Mini Carrot Candies or Cake Decorations – Adding a small mini carrot candy would be a pretty decoration for each slice of cake. Great for an Easter dessert.
Baking the sheet 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.
Can I use a 9 x 13″ cake pan for this recipe?
Yes, you can certainly bake this cake in a 9 x 13″ pan. I recommend baking at 350 degrees for 40-45 minutes. Be sure to test for doneness with a toothpick test.
Can I turn this carrot cake recipe into cupcakes?
Yes, you can turn this carrot cake into cupcakes. Follow the recipe as directed, and pour the batter into a lined cupcake pan, using paper liners. Pour the batter nito each cup, nearly 3/4 full. Bake at 350 for approximately 18-22 minutes, or until a toothpick inserted comes out clean and crumb-free.
How to make cream cheese frosting that spreads perfectly?
My best tip for making a creamy, easily spreadable cream cheese frosting is to use room temperature cream cheese. Hard cream cheese that has just come out of the refrigerator will result in lumpy frosting. You’ll also need to ensure that your butter is room temperature, soft butter – but not melted butter.
Be sure to check out my tutorial for How to Make Cream Cheese Frosting for all of my best tips and techniques to getting a velvety, smooth delicious cream cheese frosting.
How long should I wait before frosting my carrot cake?
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. This is ideal for any holiday dinner, party or event. 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.
How far in advance can I make carrot sheet cake?
Ideally, for freshness, I recommend baking no more tha 24 hours in advance. You’ll have maxium flavor, quality, texture and moistness when the cake is made within one day of serving.
Should I frost my carrot cake before or after refrigerating?
If your cake needs to be made in advance, for practical purposes, do all of the baking and frosting at one convenient time. I don’t recommend making the frosting then frosting the cake at a later time – it would be far too much work, and the frosting would have to come to room temperature to be spreadable. Here’s the best route to take: bake your cake, frost and then refrigerate. That way it is ready to be served without any additional prep.
How do I transport a carrot sheet cake?
For practical purposes, I would recommend transporting the cake in its original pan. Slicing the cake at the final destination is ideal. It is up to you if you need to cover the cake. Keeping the cake in a hot car isn’t a good idea, as the frosting will melt. For best results, keep the cake a room temperature for the best quality.
How to store and freeze carrot cake sheet cake?
I recommend storing your sheet cake slices in a resealable container in the refrigerator. This will keep the frosting set and the cake moist. The cake will keep for up to 5 days in the refrigerator.
As for freezing carrot cake, I also recommend storing in a resealable, freezer-safe container. Separate any slices (if you’re layering on top of one another) with a sheet of waxed or parchment paper to keep the slices from sticking and freezing together. When kept frozen, the cake will keep for up to 3 months in the freezer.
Complete your Easter menu with these other delicious Easter recipes:
- Orange Glazed Spiral Ham
- Roasted Rainbow Carrots
- Slow Cooker Cheesy Hashbrown Casserole
- Honey Glazed Sauteed Carrots
- Lemon OREO Fluff Salad
- Strawberry Cheesecake Fluff Salad
- Strawberry Shortcake Martini
If you loved this delicious cake recipe, then check out some of our other similar recipes:
- Carrot Bundt Cake
- Sour Cream Dutch Apple Cake
- Chocolate Peanut Butter Cake
- Red Velvet Cake Parfaits
- Buttermilk Chocolate Cake
- Chocolate Coca Cola 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
What people are saying about this carrot cake recipe:
“This came out so good! I’ve never made a cake in a sheet pan before, but this was so simple, still thick, really moist, it was perfect. I made it for my dad’s birthday and everybody loved it, even all of my kids!” -Kim
“Hands down the best carrot cake! Since it’s a sheet pan cake I make it for gatherings and special occasions. I do add a little nutmeg so it tastes like a spiced cake and it’s a hit with everyone! Thanks so much for the recipe!” – Nicole
“I almost never post. But I had to here. This is absolutely the best recipe for Carrot Sheet Cake. Easy to make. Not so easy to resist eating more than I should. Freezes really well too. Thanks for such a great recipe!” – Shirley R.
“For my first time making a carrot cake, this recipe was easy, and perfect. Turned out amazing, and made my fear of baking at ease! Thank you for sharing!! This recipe will be my number one for baking!” – Imee
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Video
Carrot Cake Sheet Cake with Cream Cheese Frosting
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
Nutrition
This post was created in partnership with Dollar General. All photos, opinions and recipe are 100% my own.
Oh my gosh this looks awesome and super easy! Thank you for sharing at The Mark and Jan Show Let’s Party! Pinned and so going to give this a try soon!
Fantastic recipe. It is my go-to recipe for carrot cake from now on. The recipe was easy to follow, and the cake is delicious.
I added 1/2 cup of diced pineapple and a half cup of chopped walnuts. I had to substitute white whole wheat flour for half of my flour, but it still came out fine! The cream cheese frosting was the best too. It was not overpoweringly sweet, it was just right. I baked my cake for an extra 10 minutes since I used a 14 x 9″ pan. Thanks you so much for the great recipe.
We love carrot cake! This is such a great way to make it quickly and easily! Pinned.
A delicious way to eat carrots!! Thanks for sharing at the What’s for Dinner party – have a wonderful weekend.
Delicious looking cake! I actually find regular layered carrot cake quite heavy so a square of sheet cake would be perfect for me! Thanks for sharing at Fiesta Friday!
Yum! I love the sound of this carrot cake! I’m sure it tasted absolutely delish! 🙂
Yum! Almost like mine~looks delish and thanks for sharing at Fiesta Friday!
Mollie
Nice and easy cake. Thanks for sharing at Fiesta Friday!
Your Carrot Cake Sheet Cake looks delicious! Thanks so much for sharing with us at Full Plate Thursday and hope you are have a great week!
Miz Helen
Too much sugar
Have you ever adapted this recipe for cupcakes?
If I use 9×13 pan, how long should I bake it for? Thank you!
Found the recipe this morning, and already have it in the oven.
If the baked product tastes as wonderful as the doug, it will be absoluteky irresistible, even though I made it with gluten free flour.
Thanks for the recipe.
Mmmmmm, good! I used brown sugar and got away with it. Good without frosting.
Can this be made in a 9×13 cake pan?
Very tasty recipe! I did substitute the oil for plain yogurt and used about half the sugar, but it’s still sweet and very moist. What I love most is how simple it is to make! Will definitely make this again.
This came out so good! I’ve never made a cake in a sheet pan before, but this was so simple, still thick, really moist, it was perfect. I made it for my dad’s birthday and everybody loved it, even all of my kids!
Can I use this recipe in a Bundt pan???
Yes, definitely! Bake time will be longer – like 45-50 minutes, depending on the depth of your pan. Test with a toothpick inserted into the center of the cake. If it comes out clean and crumb-free it is done. Enjoy!
Can I make this in a 9×13 pan?
Can I make this with two 8×8 pan? I only have those right now. Please advice me
Yes, 2 8×8 pans would work.
Hands down the best carrot cake! Since it’s a sheet pan cake I make it for gatherings and special occasions. I do add a little nutmeg so it tastes like a spiced cake and it’s a hit with everyone! Thanks so much for the recipe!
Best carrot cake I’ve ever made, this recipe is a keeper. 🥰
Tried it today, it is fabulous. Will be my go to carrot cake recipe from now on , THANKS FOR SHARING
Have been looking for a carrot cake recipe and Iam going to try this over the weekend. Can I use cake flour for this?
Yes, you can certainly use cake flour as a substitute for regular, all-purpose flour. Enjoy!
I am going to try this instead of pumpkin pie for Thanksgiving this year (2022).
I need to make it gluten free, and I only have almond flour. I need help with the conversion, has Anybody
Successfully converted almond flour instead of regular flour? What is the ratio?
Thank you for your input!
Hi Bernadette, I have not tested this cake with almond flour. Keep in mind almond flour will give it a more dense, thick texture. I did some checking and the ratio for all-purpose flour to almond flour is 1:1. However, because of the chemical composition, you’ll likely need one more egg to appropriately bind the batter together. I would highly recommend giving this cake a test-run prior to Thanksgiving using the almond flour. Let us know how it turns out. Best – Erin
This cake always gets great responses. Easy and very tasty.
Awesome! So glad you enjoy it. Happy Holidays! -Erin
I almost never post. But I had to here. This is absolutely the best recipe for Carrot Sheet Cake. Easy to make. Not so easy to resist eating more than I should. Freezes really well too. Thanks for such a great recipe!
Love to hear it!! Thanks Shirley! -Erin
For my first time making a carrot cake, this recipe was easy,and perfect. Turned out amazing, and made my fear of baking at ease! Thank you for sharing!! This recipe will be my number one for baking!
I made this today for Easter dinner tomorrow! Smells amazing has great flavors. But my jelly pan was longer so my cake wasn’t as thick. Next time I will make in a 9×13 dish. On the icing, I used a full block of cream cheese and halved everything else! I think it will be really good.
This is my favorite cake, so I decided to try and make one. I came across this recipe and decided to make it. It was so easy and was so delicious. We had a family BBQ at my son’s house and the Carrot Cake was a big hit. Thank you for sharing.
Hi! I’ve made this before and got lots of compliments! Thank you for this awesome recipe! I was wondering if this recipe would still be doable in 8″ round pans? Would the temp and cook time be the same or would they vary?
Hi Kathlyn! Yes, you could certainly divide the cake batter into two 8″ round pans. At 350, bake time would be “approximately” 35-40 minutes. I say approximately because I have not tested this recipe in 8″ rounds. For best results, check the cakes at 35 minutes and do the toothpick test. Insert toothpick into the center of the cake. If it comes out clean and crumb-free, it is done baking. If toothpick has crumbs attached, it needs more time to bake. Give it 3 minutes more, and then test again. Hope this helps. Enjoy!!
I found your recipe last Wednesday and made a point to read quite a few reviews before attempting- what sold me was how many reviewers loved how moist the cake is! This was my first attempt at baking a carrot cake, and I did have to buy the jelly pan recommended for this recipe. I made this for my partners birthday and shared it with my in-laws. This carrot cake was a huge hit, and it will be saved in my recipe book to make again when those cravings come. Thank you so much!
I made this for Memorial Day, and it was AMAZING! Followed the directions to the letter and it was pure perfection. It’s even better the next day!
Can I freeze this cake
Yes. You can freeze individual slices by placing into a large freezer bag, squeeze out the air from the bag. You can also cut large pieces of the cake and wrap in plastic or press and seal wrap, and freeze in a freezer bag or container. Enjoy!
Thre is something drastically wrong with your suggested cooking time and/or temperature. I followed this recipe exactly and the cake was no where close to being done after 35 minutes at 350. I had to increase the time by an additional 12-15 minutes and therefore had to cover the top to prevent the top of the cake from burning. Other than that, it’s a great recipe…
Hi Maureen, We’ve tested this recipe a number of times and 30-32 minutes at 350 is ideal for this pan size. Any longer and the cake will begin to dry out and over brown. Were you using a 15 x 10 x 1″ pan? (Were you using a 9 x 13″ pan? This would require a longer bake time.) Also, if your cake needed much longer to bake through, you may want to check the temperature calibration on your oven. All the best – Erin
Your recipe exactly the same as Mom’s 1950 recipe EXCEPT: 1½ CUPS OIL, ADD 2 TEASPOONS BAKING SODA. It’s the recipe I always make and it’s moister than lower oil. I figure I’ll diet another day. Also, you can stamp out 5 inch rounds of cake with a large sharp cookie cutters from cake store. Split each layer in half and have 4 layers. The crumbs can be crumbled and sprinkled between. Freeze the rounds easily for frosting another occasion if your family is shrinking. A 5 inch cake is 5 servings.dont frost the exterior. Just fill and top.
Also to make the frosting use one pound of powdered sugar. It usually comes in one pound bag/box so easy to measure. Also for easier mixing, sift the powdered sugar directly into the frosting bowl. No lumps.
The cake was very moist! It was a bit on the sweet side for me and I didn’t add all the sugar for the frosting. I prefer my cream cheese frosting to be more tart. I saw someone else had cut everything in half but the cream cheese, which is probably a good fix for my tastebuds.
I made these into mini cupcakes with half the recipe I was able to make 48 of them. Tasted so good!!!
I want to use a round cake pan to make a bunny our of this. Is this possible and would the measurements change drastically?
Turned out awesome. Would be helpful to provide a way to determine how to get the amount of carrots needed.
Followed super easy recipe. Came out perfect. Everyone loved it. Made twice and always gone quickly. This is my new carrot cake recipe, throwing others away.
Delicious, thank you!
I used this recipe to make some fun small stacked cakes for a baby shower… i hear they were a hit!
Can I use cake flour instead of ap flour?
Yes, you can definitely use cake flour. It would be a 1:1 ratio swap for the AP flour. Enjoy! -Erin
My husband and friends loooove this carrot cake! Thank you! Trying out as cupcakes. 🙂
Do you use unsalted butter for the cream cheese frosting? -cream cheese has salt…right?
I pretty much always buy salted butter, and thus use the salted butter for my frosting. The flavor is always fantastic and it is never “salty”. A bit of salt is actually good to balance the flavor and sweetness. If you prefer you can use unsalted butter, as this will work just as well. Enjoy! -Erin