If you’re craving something simple, show-stopping, and filled with the cozy flavors of cinnamon and carrots, this Carrot Cake Sheet Cake is about to become your new go-to treat for gatherings and weeknight comforts alike. It delivers all the iconic carrot cake magic—moist, spiced crumb, creamy frosting, a hint of nostalgia—in a format that makes serving a breeze. No fussing with layers, just pure, shareable delight. Whether you’re baking for a crowd or just because, this recipe will guarantee smiles and empty plates every single time.

Carrot Cake Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Carrot Cake Sheet Cake lies in its honest, uncomplicated list of pantry staples and a few fresh gems. Each ingredient has a starring role, whether it’s granting structure, rich flavor, or irresistible texture.

All-purpose flour: This gives your cake structure and helps it slice up beautifully for a sheet pan style presentation.
Granulated sugar: Adds sweetness and moisture, making the crumb plush but never sticky.
Baking powder: Ensures our cake gets a gentle lift for that soft, tender bite.
Cinnamon: The spice that brings signature warmth to every forkful.
Salt: A must for balancing flavors and keeping sweetness in check.
Baking soda: Works alongside baking powder for extra lift and perfect texture.
Carrots, shredded: The heart of this cake—choose fresh carrots for the sweetest, juiciest results.
Eggs: Essential for binding everything together and keeping that crumb tender.
Vegetable oil: Makes the cake supremely moist and keeps leftovers soft for days.
Vanilla extract: Adds aroma and depth, nearly as important as the spice.
Butter (room temperature): The base for a luscious, creamy frosting.
Cream cheese (room temperature): Gives that tangy, classic carrot cake finish to the frosting.
Powdered sugar: Melts easily into the frosting for smooth, dreamy sweetness.
Optional: Clover Valley Chopped Pecans: A crunchy, nutty topping for added flair and flavor.

How to Make Carrot Cake Sheet Cake

Step 1: Prep Your Pan

Begin by preheating your oven to 350 degrees. Lightly spray a 15x10x1-inch jelly roll sheet pan with non-stick baking spray. This quick prep step ensures your Carrot Cake Sheet Cake releases easily and keeps its gorgeous shape when sliced.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, salt, and baking soda. This step evenly disperses the leaveners and spices, giving your cake a perfect lift and flavor in every bite. Set aside when fully combined.

Step 3: Combine Wet Ingredients & Carrots

With a hand or stand mixer, blend together the vegetable oil, eggs, vanilla extract, and freshly shredded carrots. Mixing the wet base with the carrots now ensures they soften and incorporate easily into the batter, infusing every slice with moisture and flavor.

Step 4: Bring It All Together

With your mixer running on low, gradually add the dry ingredients to the wet mixture, stopping occasionally to scrape down the bowl. This slow-and-steady approach prevents over-mixing, which keeps the Carrot Cake Sheet Cake delightfully tender. Mix just until fully combined.

Step 5: Pour and Bake

Gently pour the batter into your prepared sheet pan, smoothing it out with a spatula for even baking. Slide your pan into the oven and bake for 30 to 32 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and crumb-free. Let the cake cool to room temperature before you frost—patience will be rewarded!

Step 6: Make the Cream Cheese Frosting

Using a hand or stand mixer, blend the room-temperature butter and cream cheese until smooth and creamy. Add in vanilla extract, then gradually incorporate the powdered sugar, mixing well after each addition. Stop to scrape the bowl occasionally, ensuring every bit is luxuriously whipped.

Step 7: Frost the Cake

Once completely cooled, spread the cream cheese frosting in a thick, even layer over your Carrot Cake Sheet Cake. If desired, finish with a sprinkle of Clover Valley Chopped Pecans for a touch of crunch and visual flair.

How to Serve Carrot Cake Sheet Cake

Garnishes

A classic flourish for Carrot Cake Sheet Cake is a generous handful of chopped pecans or walnuts, though an extra dusting of cinnamon or orange zest can also brighten things up. Edible flowers or a few curls of carrot ribbon make it feel restaurant-worthy, even at home.

Side Dishes

This sheet cake pairs beautifully with a dollop of freshly whipped cream and a cup of strong black coffee or spiced chai. For a spring brunch, serve it alongside fresh fruit salad or a tart lemony sorbet to complement the warm spices.

Creative Ways to Present

For a twist, cut your Carrot Cake Sheet Cake into squares and stack two for mini layer cakes—just add a little extra frosting between layers. Or, use a cookie cutter for fun shapes, which are perfect for parties and darling on dessert platters.

Make Ahead and Storage

Storing Leftovers

Cover any remaining Carrot Cake Sheet Cake tightly with plastic wrap or transfer squares to an airtight container. It will keep in the refrigerator for up to five days, staying moist and flavorful—if it lasts that long!

Freezing

For longer storage, freeze unfrosted cake squares wrapped in plastic and foil for up to two months. To freeze frosted pieces, place them on a tray in the freezer until solid before wrapping. Thaw overnight in the fridge before serving for best texture.

Reheating

If you prefer your Carrot Cake Sheet Cake slightly warm, pop a slice in the microwave for 10–15 seconds. Just enough to take the chill off and soften the frosting, making every bite feel freshly baked.

FAQs

Can I add nuts or raisins to my Carrot Cake Sheet Cake?

Absolutely! Fold in up to 1 cup of chopped walnuts, pecans, or even golden raisins with the shredded carrots for extra flavor and texture without changing the base recipe.

What’s the best way to shred carrots for this sheet cake?

Use the fine holes of a box grater or a food processor with a shredding blade for tender carrots that melt seamlessly into the cake. Avoid pre-shredded carrots, as they’re often too dry.

Can I use a different pan size?

If you don’t have a jelly roll pan, you can bake the batter in a 9×13-inch pan for a thicker cake; simply increase the baking time by about 5–10 minutes and test for doneness with a toothpick.

Does this frosting hold up for decorating?

This cream cheese frosting is sturdy enough for swirls and simple piping, though it’s best kept at cool room temperature. For more intricate designs, add a bit more powdered sugar to stiffen it up.

Is it possible to make Carrot Cake Sheet Cake gluten-free?

Yes, substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cake stays moist and delicious, but always double-check other ingredients for hidden gluten if you have sensitivities.

Final Thoughts

This Carrot Cake Sheet Cake is pure comfort—the kind of treat you share and remember. The forgiving recipe, irresistible taste, and crowd-pleasing presentation make it a must-bake for any occasion. I hope you give it a try and make your own happy memories with every soft, spiced bite!

Carrot Cake Sheet Cake Recipe

★★★★★

5.1 from 10 reviews

Author: anna
Total Time: 50 minutes
Yield: 1 sheet cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this delicious Carrot Cake Sheet Cake that is moist, flavorful, and topped with a delectable cream cheese frosting. Perfect for gatherings or as a sweet treat anytime.

Instructions

Preheat Oven and Prepare Pan: Preheat oven to 350 degrees. Lightly spray a 15x10x1″ jelly roll sheet pan with non-stick baking spray. Set aside.
Mix Dry Ingredients: In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside.
Combine Wet Ingredients: With a mixer, combine oil, eggs, vanilla, and shredded carrots.
Incorporate Dry Ingredients: Gradually add dry ingredients to wet ingredients while mixing. Scrape down the sides of the bowl as needed.
Bake: Pour batter into the sheet pan and bake at 350°F for 30-32 minutes or until a toothpick comes out clean. Let cool.
Make Frosting: Cream butter and cream cheese. Add vanilla and powdered sugar gradually, mixing well.
Frost Cake: Spread frosting over cooled cake.
Optional Topping: Sprinkle with chopped pecans if desired.

Notes

This cake is best served chilled.
For added flavor, consider adding a dash of nutmeg or ginger to the batter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 36g
Sodium: 230mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: Carrot Cake, Sheet Cake, Cream Cheese Frosting, Dessert, Baking