Description
If you’re craving a moist, flavorful dessert that’s easy to make and perfect for serving a crowd, this Carrot Cake Sheet Cake is just what you need. Loaded with shredded carrots, warm spices, and topped with a luscious cream cheese frosting, this classic treat is ideal for birthdays, holidays, or anytime you want to wow your guests with a homemade dessert.
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Ingredients
For the Carrot Cake:
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2 cups all-purpose flour
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2 tsp baking powder
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1½ tsp baking soda
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1½ tsp cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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4 large eggs
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1 cup granulated sugar
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½ cup brown sugar, packed
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1 cup vegetable oil
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½ cup applesauce (unsweetened)
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2 tsp vanilla extract
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2½ cups grated carrots (about 4–5 medium carrots)
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Optional: ½ cup chopped walnuts or pecans
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Optional: ½ cup crushed pineapple, well-drained
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Optional: ½ cup shredded coconut
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3½ cups powdered sugar
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1½ tsp vanilla extract
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Pinch of salt
Instructions
Step 1: Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×13-inch sheet cake pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy.
Add oil, applesauce, and vanilla extract. Mix until smooth.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in grated carrots and any optional mix-ins like nuts, pineapple, or coconut.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before frosting.
Step 6: Make the Frosting
In a large bowl, beat softened cream cheese and butter until smooth and fluffy.
Add powdered sugar gradually, mixing on low until fully combined.
Add vanilla extract and a pinch of salt. Beat until light and spreadable.
Step 7: Frost and Decorate
Once the cake is completely cool, spread the cream cheese frosting evenly over the top with a spatula.
Sprinkle with extra chopped nuts or shredded coconut if desired.
Slice and serve directly from the pan or transfer to a serving platter.
Notes
Grate Fresh Carrots – Pre-shredded carrots are too dry; grate them fresh for best moisture.
Don’t Overmix – Mix until just combined to keep the cake soft and fluffy.
Cool Completely – Never frost a warm cake or the frosting will melt.
Customize the Mix-Ins – Pineapple, coconut, and nuts add great texture and flavor.
Make it Ahead – Bake and frost the day before for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: American