A carrot sheet cake is a single-layer, rectangular carrot cake baked in a large sheet pan (usually 13x9 inches) and topped with cream cheese frosting.
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It has the same moist, spiced flavor as a traditional carrot cake but is simpler to prepare and serve, making it ideal for gatherings, potlucks, and casual desserts.
This carrot sheet cake is the perfect blend of warm spices, moist texture, and rich cream cheese frosting.
Made in just one pan, it's an easy and quick dessert that's perfect for any occasion!
For more homemade cake recipes, check out Carrot Cake with Cream Cheese Frosting, Orange Sheet Cake with Orange Cream Cheese Frosting, Yellow Sheet Cake with Chocolate Cream Cheese Frosting, Vanilla Sheet Cake with Cream Cheese, and Carrot Cupcake with Cream Cheese Frosting.
Ingredients You'll Need
See recipe card for quantities.
- All-Purpose Flour: Provides structure and stability to the cake.
- Granulated Sugar & Light Brown Sugar: Add sweetness, moisture, and a hint of caramel flavor.
- Baking Powder & Baking Soda: Act as leavening agents to create a light, airy texture.
- Ground Cinnamon, Nutmeg, & Cloves: Warm spices that enhance depth of flavor and complement the natural sweetness of carrots.
- Kosher Salt: Balances sweetness and enhances overall flavor.
- Fresh Carrots: The key ingredient, adding natural sweetness, moisture, and a soft texture.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Adds a rich, aromatic flavor.
- Neutral Oil (Avocado, Grapeseed, etc.): Keeps the cake moist without overpowering flavors.
- Toasted Pecans or Walnuts (Optional): Provide a crunchy texture and nutty depth.
- Raisins (Optional): Contribute extra sweetness and chewiness.
- Cream Cheese: The base of the frosting, offering a tangy, creamy contrast to the sweet cake.
- Unsalted Butter: Adds richness and smoothness.
- Vanilla Extract: Enhances flavor.
- Confectioners' Sugar: Sweetens and stabilizes the frosting.
- Dry Powdered Milk: Enhances creaminess and adds a subtle richness to the frosting.
How to Make Carrot Sheet Cake with Cream Cheese Frosting
Note: Full instructions are provided in the recipe card below.
For the Cake:
Preheat oven to 350°F (175°C). Grease a 13x9-inch pan, line with parchment, and spray again.
Whisk dry ingredients (flour, baking powder, baking soda, spices, salt) in a large bowl.
Shred carrots (about 3 cups) and set aside.
Process sugars, vanilla, and eggs until frothy. Slowly add oil and process until emulsified.
Stir in carrots and dry ingredients until fully combined. Pour into the prepared pan.
Bake for 50-60 minutes, rotating halfway, until a toothpick comes out clean. Cool for 2 hours.
For the Frosting:
Beat cream cheese, butter, and vanilla until combined.
Add confectioners' sugar and milk powder, then mix until fluffy.
Assembling the Cake:
Loosen cake edges, invert onto a wire rack, then onto a serving platter.
Spread frosting evenly, cut into squares, and serve.
Watch Recipe Video
Storage, Make-Ahead, & Freezing
- Storage: Keep in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 30 minutes before serving.
- Make-Ahead: Bake the cake 1-2 days ahead and store covered. Prepare frosting up to 3 days in advance and refrigerate. Frosted cake can be stored in the fridge overnight.
- Freezing: Wrap and freeze the unfrosted cake for up to 3 months. For frosted cake, freeze slices for up to 2 months and thaw before serving.
Camila's Tips & Variations
- Use fresh carrots: Pre-shredded carrots are too dry. Grate fresh for the best texture.
- Don't overmix: Stir until just combined to keep the cake light and moist.
- Room temperature ingredients: Ensures smooth batter and even baking.
- Cool completely before frosting: Prevents the frosting from melting.
Recipe
Easy Carrot Sheet Cake
Equipment
- one 13 by 9-inch cake
Ingredients
Carrot Sheet Cake
- 354 grams all-purpose flour
- 300 g granulated sugar
- 100 cup packed light brown sugar
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 pound (454 grams) medium carrots (6 to 7 carrots), peeled
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups avocado oil , grapeseed oil, safflower oil, or canola oil
- 170 cups (1-½) toasted pecans or walnuts , chopped, optional
- 85 g (1 cup) sweetened shredded coconut
- 1 cup raisins , optional
Cream Cheese Frosting
- 8 ounces (227 grams) cream cheese, softened but still cool
- 113 g (8 tablespoons) unsalted butter softened , but still cool
- 1 teaspoon vanilla extract
- 227 grams confectioners' sugar
- 1 tablespoon dry whole milk such as Nido Brand , optional
Instructions
For the Cake:
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Grease a 13x9-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray the parchment as well.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Using a food processor fitted with a large shredding disk, shred the carrots (you should have about 3 cups). Transfer the shredded carrots to a bowl and set aside. Wipe out the food processor bowl and fit it with the metal blade.
- Process the granulated sugar, brown sugar, vanilla, and eggs until frothy and thoroughly combined about 20 seconds. With the machine running, slowly add the oil through the feed tube in a steady stream. Continue processing until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl.
- Stir in the shredded carrots and dry ingredients until fully incorporated, ensuring no streaks of flour remain. Pour the batter into the prepared pan and bake for 50 to 60 minutes, rotating the pan halfway through until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 2 hours before frosting.
For the Frosting :
- In a clean bowl of a stand mixer fitted with the whisk attachment (or using a hand-held mixer), beat the cream cheese, butter, and vanilla on medium-high speed until well combined, about 30 seconds. Scrape down the bowl as needed.
- Add the confectioners' sugar and milk powder, then mix until very fluffy, about 1 minute.
Assembling the Cake:
- Run a paring knife around the edges of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off the parchment, then invert it again onto a serving platter.
- Using an offset spatula, spread the frosting evenly over the surface of the cake. Cut into squares and serve.
Watch how to make it
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
