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 Sheet Cake – the perfect Carrot Cake Recipe!
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
- Baking soda
- Grated carrots
- 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.
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.
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:
A traditional pan for a sheet cake is 15 x 10 x 1″, jelly roll sheet pan.
This is a matter of personal preference, as many people enjoy raisins in carrot cake. However, it is not traditional to add raisins.
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.
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.
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.
If you loved this delicious cake recipe, then check out some of my other cake recipes:
- Buttermilk Chocolate Cake
- Red Velvet Sheet Cake
- Zucchini Sheet 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:
- 2 c. all purpose flour
- 2 c. granulated sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 c. grated carrots
- 4 eggs
- 3/4 c. vegetable oil
- 1 tsp. vanilla extract
Cream Cheese Frosting:
- 1/2 c. (1 stick) butter, room temperature
- 1 (8 oz.) pkg, cream cheese, room temperature
- 2 tsp. vanilla extract
- 4 c. powdered sugar
- 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.
Refrigerate any leftover cake in an airtight container. Refrigerated carrot cake will keep for 5-7 days refrigerated.
Nutrition Information:Yield: 20 Serving Size: 1 slice
Amount Per Serving: Calories: 315Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 39mgSodium: 169mgCarbohydrates: 55gFiber: 1gSugar: 44gProtein: 3g
This post was created in partnership with Dollar General. All photos, opinions and recipe are 100% my own.