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.
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:
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:
- 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:
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Carrot Cake Sheet Cake
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.