Carrot Cake Sheet Cake
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Carrot cake sheet cake is the perfect way to feed a crowd with a super moist homemade cake topped with cream cheese frosting and walnuts.
We love making this carrot cake sheet cake recipe to feed our large family every Easter and the tiny carrot designs are the perfect way to top it off! Make your holiday feast special with brown sugar glazed ham, scalloped potatoes, creamed corn, and Easter rice krispie treats!
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Carrot Cake Sheet Cake
Why you’ll love this recipe!
📌 A festive carrot design on each slice.
📌 Moist carrot cake topped with a dreamy cream cheese frosting.
📌 Chopped walnuts that give the perfect crunch.
📌 Makes enough to feed a crowd!
Carrot Sheet Cake Ingredients
- Flour – All-purpose flour.
- Sugar – White granulated sugar, light brown sugar packed.
- Leavening agents – Baking powder, baking soda.
- Cinnamon – Ground cinnamon.
- Salt – Kosher salt.
- Eggs – Large, room temperature.
- Carrots – Freshly shredded.
- Oil – Vegetable oil.
- Cream cheese frosting – Softened butter, softened cream cheese, vanilla extract, powdered sugar.
- Optional toppings – Chopped walnuts, orange frosting, green frosting.
How do you make a carrot cake sheet cake? (step-by-step directions)
⭐ First, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda and salt. In a separate bowl, whisk together the eggs, shredded carrots and vegetable oil.
⭐ Next, add the carrot mixture to the dry ingredients and mix until everything is well moistened. Spread the batter into a pan and bake.
⭐ Then, prepare the cream cheese frosting by adding the butter, cream cheese and vanilla to a stand mixer bowl. Add the powdered sugar, beating until smooth.
⭐ Finally, spread the frosting evenly over the cooled cake. Top as desired.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Are carrots really in carrot cake?
Yes, carrots are really in carrot cake! We use a whole three cups of shredded carrot in our yummy recipe. The carrots add a delicious sweetness and tons of moisture. No, it doesn’t make the cake taste like roasted carrots. I promise.
What kind of pan to use for carrot cake sheet cake?
As the name states, this makes a full sheet cake so you want to use a 10×15 inch pan. For thicker slices of cake, you can also make this in a 9×13 inch pan. Bake time might be a tad longer.
What kind of carrots to use for carrot cake sheet cake?
It is best to use freshly shredded carrots as this will give you a beautifully moist cake. However, you can also use store bought shredded carrots in a pinch.
How do you grate carrots for carrot cake sheet cake?
We used our blender to grate the carrots for our carrot cake – you could also use a food processor or a hand grater. It’s important though, if you use a hand grater, to make sure you’re grating on the finest setting.
The goal with the carrot is to impart sweetness, a little bit of texture, and lots of moisture. What we don’t want to do is find big chunks of carrot in our cake.
Storage and leftovers
How long do leftovers last?
Leftover carrot cake sheet cake will last in the refrigerator for 2 – 3 days. Keep tightly covered with a lid, plastic wrap, or foil.
Does carrot cake sheet cake need to be refrigerated?
Yes, because of the cream cheese frosting, the carrot cake should be refrigerated. It will last 2-3 days in the fridge.
Can you freeze carrot cake?
Absolutely! You can freeze individual slices or the entire cake wrapped tightly and store in the freezer for up to 3 months. Thaw in the refrigerator.
Tips and tricks
✅ Double the cinnamon for twice the cinnamon flavor!
✅ Shredding carrots yourself is the best way to make carrot cake, try to avoid using store bought shredded carrots.
✅ Use a piping bag or a ziploc with the corner cut off to create the cute little carrots on top of the cake!
✅ Add chopped walnuts for a bit of crunch. Either sprinkle them on top or add them to the batter before baking.
✅ Make sure the butter and cream cheese are at room temperature for the smoothest frosting.
Frequently asked questions
Are there any alternatives to walnuts for those with nut allergies or preferences?
If you have nut allergies or prefer to omit walnuts, you can leave them out altogether or substitute them with chopped pecans, almonds, or even shredded coconut for added texture and flavor.
How can I prevent the cake from sticking to the pan during baking?
To prevent the cake from sticking to the pan, ensure it is adequately greased with butter or cooking spray (or use our easy to make magic pan release!) before pouring in the batter. You can also line the bottom of the pan with parchment paper for easier removal.
What to enjoy with sheet cake carrot cake (serving suggestions)
This cake is our go-to dessert for Easter festivities, even the kids love it! Make these with other great spring inspired desserts like lemon bars, Easter cookies, and white chocolate covered oreos!
More delicious cake recipes
- Banana cake
- Banana pudding poke cake
- Snickerdoodle cake
- Lemon poke cake
- Pineapple bundt cake
- Texas sheet cake
- S’mores icebox cake
- See all our easy cake recipes!
Other yummy recipes that use cream cheese
- Pumpkin cream cheese bread
- Cheesecake dip
- Raspberry cheesecake cookies
- Pumpkin cream cheese muffins
- Easy carrot cake
- Orange creamsicle pie
- See all our recipes with cream cheese!
Tools we love
- Piping bags – Reusable piping bags with tips.
- Spatula – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
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How to Make Carrot Cake Sheet Cake
Carrot Cake Sheet Cake
Ingredients
Cake Ingredients:
- 2 cups all purpose flour
- 1 cup white granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs room temperature
- 3 cups shredded carrots
- ¾ cup vegetable oil
Frosting Ingredients:
- ½ cup butter softened
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Optional toppings:
- chopped walnuts
- orange frosting
- green frosting
Instructions
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the eggs, shredded carrots, and vegetable oil.
- Add the carrot mixture to the dry ingredients and mix until everything is well moistened. Spread the batter onto a greased or parchment lined 10x15 inch baking pan.
- Bake at 350℉ for 28 to 32 minutes, or until a toothpick poked into the center of the cake comes out clean. Allow to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. Use an electric mixer to beat together the butter, cream cheese, and vanilla. Add the powdered sugar half a cup at a time, continuing to beat until smooth.
- Once the cake has cooled, spread them frosting evenly over the top. If desired, sprinkle with chopped walnuts and decorate with orange and green frosting to make carrot shapes.
Notes
Nutrition
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Carrot Cake Sheet Cake
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I love the moist, tender texture of this cake, and the flavor is on point. Making it a sheet cake is so much easier than doing the layered or bundt cake thing. Love it.
This cake is so stinkin’ cute – I made it as part of my tests ahead of the holiday. I can’t wait to make it for our big holiday party this year.
Never thought of baking carrot cake on a sheet cake but glad I gave it a try! Definitely going to make it again for Easter!
It’s really fantastic! I would love to make this again!
This is amazing! The sheet cake format made it so easy to serve and enjoy. It was a hit with everyone who tried it! Can’t wait to make it again!
Great recipe – love your recipe and it looks so cute too! 10/10
This was absolutely perfect – thank you!
This cake was easy to make and delicious! One of the best carrot cakes I have eaten!