Carrot Sheet Cake – the perfect no-fuss 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 Carrot Cake Sheet Cake with Cream Cheese frosting is amazing!
This post was created in partnership with Dollar General. All photos, opinions and recipe are 100% my own.
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! With a thick, delicious layer of cream cheese frosting, this incredibly moist carrot sheet cake is not only easy to make, but completely delicious! As a traditional Easter dessert, this carrot sheet cake will be the star of your dessert table!
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When I was a child, our Easter dinner celebration was one of the best dinners of the year. We would often celebrate at my Grandma Dona’s house, with aunts, uncles and cousins joining in the feast. Like Christmas or Thanksgiving, there is never a shortage of food. A huge dinner awaited us, but we ALWAYS left room for dessert. Pies and tarts were typically on the dessert table, and a delicious carrot cake with cream cheese frosting was a must!
Carrot Cake is a fantastic dessert option for your Easter dinner – it is moist, delicious and will feed a crowd.
Here are the simple steps to making this fantastic Carrot Sheet Cake:
Step 1: Make a stop at Dollar General for all of your baking essentials!
I love the fact that Dollar General carries all of my baking essentials, like Clover Valley All-Purpose Flour, Granulated Sugar, Vegetable Oil and even Powdered Sugar for the cream cheese frosting. It’s the perfect place to stock your pantry for your Easter dinner celebration. Be sure to hit the Dollar General baking aisle to stock up on all of your Easter dinner ingredients!
Step 2: Mix the dry & wet ingredients for the carrot sheet cake batter
Much like other sheet cake recipes, my carrot sheet cake recipe comes together easily. In separate bowls, mix the dry ingredients: Clover Valley All-Purpose Flour, Clover Valley Granulated Sugar, baking powder, cinnamon, salt, and baking soda. In a separate bowl, mix the eggs, Clover Valley Vegetable Oil, vanilla extract and shredded carrots.
This is also a good time to preheat the oven to 350 degrees.
Step 3: Gradually add the dry ingredients to the wet ingredients to mix the cake batter
Using a hand or stand mixer, begin gradually add the dry ingredients to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Batter will be slightly thick. Once the batter is mixed, pour into a prepared 15 x 10 x 1 jelly roll/sheet pan. Spread the batter evenly in the pan.
Bake the cake at 350 degrees for 30-32 minutes.
Step 4: Let the Carrot Cake Cool and Mix the Frosting
Once the carrot cake comes out of the oven, be sure to let it cool to room temperature. While the cake cools, you can then mix together your frosting. I have a fabulous, easy recipe for How to Make Cream Cheese Frosting. Be sure to include your Clover Valley Powdered Sugar from Dollar General.
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.
Step 5: Slice the Carrot Cake into Squares and Enjoy
Once the cake is frosted, it is ready to slice. If you’re making this carrot sheet cake for an event or a dinner later in the day, feel free to refrigerate it. The cream cheese frosting will harden a bit, so about 30 minutes before serving, let the cake come to room temperature for the frosting to soften.
If you loved this delicious cake recipe, then check out some of my other similar recipes:
Here’s the recipe for my delicious Carrot Sheet Cake:
- 2 c. Clover Valley All-Purpose Flour
- 2 c. Clover Valley Granulated Sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. salt
- ½ tsp. baking soda
- 3 c. shredded carrots
- 4 eggs
- ¾ c. Clover Valley Vegetable Oil
- 1 tsp. vanilla extract
Cream Cheese Frosting:
- ½ c. butter (1 stick) room temperature
- 8 oz. package cream cheese, room temperature
- 2 tsp. vanilla extract
- 4 c. Clover Valley 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.
- Optional topping: Clover Valley Chopped Pecans
Be sure to reference my post for How to Make Cream Cheese Frosting for the best techniques and pro tips.
Nutrition Information:Serving Size: 1 slice
Amount Per Serving: Calories: 7147Total Fat: 249gSaturated Fat: 70gCholesterol: 229mgSodium: 3971mgCarbohydrates: 1225gSugar: 966gProtein: 56g