Carrot Sheet Cake is a moist, flavorful dessert packed with freshly grated carrots, warm spices, and topped with a rich cream cheese frosting. Baked in a sheet pan, it’s easy to make and perfect for feeding a crowd—ideal for potlucks, holidays, or whenever you’re craving a cozy, classic cake.
Carrot Sheet Cake
Why This Carrot Sheet Cake Is the Best
- Super Moist Texture: Thanks to the grated carrots and oil-based batter, every bite is soft and tender.
- Warmly Spiced: Cinnamon and nutmeg bring out the natural sweetness of the carrots.
- Cream Cheese Frosting: Rich and tangy, it complements the cake’s sweetness perfectly.
- Easy to Serve: Sheet pan format makes cutting, serving, and storing a breeze.
Perfect for Any Occasion
Whether it’s a family gathering or a weekday treat, Carrot Sheet Cake is always welcome. It’s a timeless favorite with a comforting flavor that brings people together.
Ingredient Notes
- All-Purpose Flour: The base for the cake, providing structure and a soft crumb.
- Baking Soda: Gives the cake a nice lift and tender texture.
- Salt: Enhances the overall flavor and balances sweetness.
- Ground Cinnamon, Ginger, Nutmeg: A classic trio of warm spices that give the cake its cozy, carrot cake character.
- Granulated Sugar & Light Brown Sugar: A mix for balanced sweetness—white sugar for structure and brown sugar for moisture and flavor.
- Vegetable or Canola Oil: Makes the cake moist and tender without needing butter.
- Applesauce: Adds natural sweetness and keeps the cake soft while reducing the amount of oil needed.
- Eggs: Bind everything together and give structure and richness.
- Vanilla Extract: Adds a warm, aromatic background flavor.
- Finely Shredded Carrots: The star ingredient—adds moisture, color, and natural sweetness.
- Finely Chopped Pecans: A nutty crunch that pairs beautifully with the spiced cake.
Decorations (Optional):
- Miniature Carrot Shapes & Carrot Tops: For a cute, themed garnish on top.
Cream Cheese Frosting:
- Cream Cheese: Soft and tangy—essential for carrot cake.
- Unsalted Butter: Adds richness and helps make the frosting smooth.
- Vanilla Extract: Brings depth of flavor.
- Powdered Sugar: Sweetens and thickens the frosting to a perfect spreadable consistency.
Tips for Making the Best Carrot Sheet Cake
- Use Freshly Grated Carrots: Pre-shredded carrots are too dry—grate them yourself for the best texture.
- Don’t Overmix: Stir just until combined to keep the cake light and fluffy.
- Cool Completely Before Frosting: Let the cake cool in the pan before adding frosting.
- Add Optional Mix-Ins: Try chopped walnuts, raisins, or crushed pineapple for extra flavor.
- Spread Frosting Evenly: A flat spatula works great for a smooth finish over the entire sheet.
Serving Suggestions
- With Chopped Walnuts on Top: Adds a little crunch and a beautiful garnish.
- With a Sprinkle of Cinnamon: For an extra touch of spice.
- As Cupcakes or Mini Squares: Easily portioned for parties or lunchboxes.
- With a Cup of Tea or Coffee, it makes the perfect afternoon treat.
A Must Try
Soft, spiced, and topped with creamy frosting, Carrot Sheet Cake is the kind of classic dessert that never goes out of style. It’s simple to make but full of flavor, and always a hit with kids and adults alike. Slice it up, share it around, and watch it disappear!
Be sure to check out these other delicious recipes!
Carrot Sheet Cake
This Carrot Sheet Cake is moist, fluffy, and topped with a dreamy cream cheese frosting—you need this in your life 🥕🍰
Ingredients
Cake
- 2 cups 285g all-purpose flour (scoop and level to measure)
- 1 cup 200g granulated sugar
- 2/3 cup 150g packed light-brown sugar
- 3/4 cup 175ml vegetable oil or canola oil
- 1/2 cup 125g applesauce
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups 340g peeled finely shredded carrots (from about 1 lb)
- 1/2 cup finely chopped pecans or more if covering entire cake (opt.)
For decoration
- Carrots sliced into miniature carrots and carrot tops
Cream Cheese Frosting
- 12 oz. 340g cream cheese, nearly at room temperature
- 3/4 cup 170g unsalted butter, nearly at room temperature
- 5 cups 625g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and lightly spray a rimmed 18x13-inch baking sheet with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg for about 20 seconds to combine everything well. Set it aside.
- In a large mixing bowl, whisk the granulated sugar and brown sugar together, breaking up any clumps of brown sugar with your fingertips if needed.
- Add in the oil, applesauce, eggs, and vanilla. Use an electric hand mixer to blend until everything is fully combined and smooth.
- Mix in the dry ingredients, then stir in the grated carrots until evenly distributed.
- Pour the batter into your prepared baking sheet and spread it out into an even layer.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before spreading on the cream cheese frosting. Just before serving, sprinkle with chopped pecans and add a carrot decoration if you like.
- Store the cake in the refrigerator to keep it fresh.
For the frosting
- In the bowl of a stand mixer (or use a hand mixer with a mixing bowl), beat the cream cheese and butter together until nice and smooth.
- Add the vanilla and powdered sugar, then whip it all up until the frosting is light, fluffy, and irresistible.
- Enjoy you Carrot sheet cake.
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Carrot Sheet Cake