Carrot Cake Sheet Cake

This Carrot Cake Sheet Cake has everything you want in a traditional carrot cake—warm spices, tender crumb, and lots of freshly grated carrots—but baked in a simple 9×13-inch pan and topped with a dreamy cream cheese frosting.

It’s the kind of dessert that works for almost any occasion. Bake it for Easter, a spring brunch, birthdays, potlucks, or just because you’re craving a slice of something sweet and comforting. No layers, no stacking, and no fuss—just a moist carrot cake with rich cream cheese frosting spread right on top. It’s one of the best carrot cake recipes!

Why This Carrot Cake Sheet Cake Is So Good

This recipe keeps things simple while still delivering the flavors people love in classic carrot cake.

Here’s what makes it special:

• Freshly grated carrots keep the cake incredibly moist
• A blend of cinnamon and nutmeg adds warm spice flavor
• Oil instead of butter creates a soft, tender crumb
• Cream cheese frosting adds the perfect tangy sweetness
• Sheet cake format makes serving easy for gatherings

Because it’s baked in a single pan, it’s also much easier than making a layered carrot cake.

Ingredients You’ll Need

This carrot cake sheet cake uses simple pantry ingredients, but each one plays an important role.

• Flour, baking powder, and baking soda give the cake structure and lift.
• Cinnamon and nutmeg provide classic carrot cake flavor.
• Vegetable oil keeps the cake soft and moist.
• Granulated and brown sugar add sweetness and depth.
• Eggs bind everything together.
• Fresh carrots provide flavor, texture, and moisture.

And of course, the finishing touch:

Cream cheese frosting, made with cream cheese, butter, sour cream, vanilla, and powdered sugar.

What Makes Carrot Cake So Moist?

Carrot cake is famous for its moist texture, and there are a few reasons why.

First, freshly grated carrots release moisture as the cake bakes, naturally softening the crumb. Second, this recipe uses oil instead of butter, which keeps cakes tender even after they cool. Finally, the balance of brown sugar and white sugar adds both sweetness and depth of flavor.

The result is a carrot cake that stays soft and delicious for days.

Can You Add Nuts or Raisins?

Absolutely! Carrot cake is a very flexible recipe.

If you enjoy add-ins, you can stir in:

• ½ cup chopped walnuts or pecans
• ½ cup raisins
• ½ cup crushed pineapple (drained)

Just fold them into the batter along with the carrots.

How to Grate Carrots for Carrot Cake

For the best texture, carrots should be freshly grated rather than pre-shredded.

You can grate them two ways:

• Box grater: Use the large holes of a box grater for soft strands that blend nicely into the batter.
• Food processor: Use the shredding disk for quick preparation when making a large batch.

Avoid packaged shredded carrots because they are often too dry and thick for baking.

How to Store Carrot Cake

Because of the cream cheese frosting, carrot cake should be stored in the refrigerator.

Cover the cake and refrigerate for up to 4 days. Let slices come to room temperature before serving for the best flavor and texture.

This cake can also be frozen (without frosting) for up to 2 months.

You may also wish to try baking my carrot cake cookies with cream cheese frosting!

Print

Carrot Cake Sheet Cake

Moist carrot cake sheet cake topped with creamy homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword carrot cake, sheet cake

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 servings

Calories 580kcal

Author Lori Lange

Equipment

• 13×9-inch pan
• Whisk
• Large Bowl
• Electric Mixer

Ingredients

CAKE:

• 2½ cups all purpose flour
• 1¼ teaspoons ground cinnamon
• 1¼ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1½ cups vegetable or canola oil
• 1½ cups granulated white sugar
• ½ cup packed brown sugar
• 4 large eggs
• 16 ounces carrots, peeled and grated (use the large holes on a box grater, or shredding disk of a food processor)

FROSTING:

• 12 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature (cut into chunks)
• 1½ tablespoons sour cream
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1½ cups powdered sugar (measure, then sift)

Instructions

• Preheat the oven to 350℉. Spray a 13×9-inch pan with nonstick spray.

MAKE THE CAKE:

• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg.
• In a large bowl, whisk together the oil, sugars and eggs until fully combined.  Add in the dry ingredients and whisk until no flour is visible. Stir in the carrots.
• Scrape the batter into the prepared pan and smooth the top to make an even surface. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean- 35 to 40 minutes.
• Place the cake on a rack to cool completely. When the cake is cool, make the frosting.

MAKE THE FROSTING:

• In a large bowl (or bowl of a stand mixer), beat the cream cheese, butter, sour cream, vanilla and salt until smooth. Beat in the sugar, a little at a time until all is smooth. Increase speed to medium-high and beat the frosting until light and fluffy- about 4 minutes.  Frost the cake.

Notes

• Use freshly grated carrots for the best moisture and flavor.
• Let the cake cool completely before frosting so the frosting doesn’t melt.
• If you like texture, add ½ cup chopped walnuts or pecans to the batter.
• For a slightly tangier frosting, add an extra teaspoon of sour cream.
• Store cake covered in the refrigerator for up to 4 days.
• Bring slices to room temperature before serving for best flavor.

Nutrition

Serving: 1piece | Calories: 580kcal | Carbohydrates: 60g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 320mg | Potassium: 182mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5576IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

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