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This Carrot Sheet Cake is moist, fluffy, and topped with a dreamy cream cheese frosting—you need this in your life 🥕🍰
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Carrot Sheet Cake

This Carrot Sheet Cake is moist, fluffy, and topped with a dreamy cream cheese frosting—you need this in your life 🥕🍰
Course Dessert
Cuisine American
Keyword Carrot Cake, Carrot Sheet Cake
Prep Time 20 minutes
Cook Time 25 minutes
Chill 2 hours
Total Time 2 hours 45 minutes
Servings 20

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.