This carrot cake sheet cake is everything you love about classic carrot cake, minus the fuss of stacking layers.
It’s moist, spiced just right, and topped with a thick layer of tangy cream cheese frosting—ideal for spring gatherings, Easter dinner, or any time you crave comfort in cake form.
Why You’ll Love This Carrot Cake Sheet Cake
One-pan wonder – no layering, no stress
Super moist thanks to oil and grated carrots
Warm spice flavor from cinnamon and a touch of Manila
Crowd-friendly – perfect for potlucks or parties
Pairs with cream cheese frosting like a dream
Freezer-friendly – make it ahead for easy entertaining
What You’ll Need (Ingredient Highlights)
For the cake:
All-purpose flour – the sturdy base of the cake
Granulated sugar – just the right amount of sweetness
Baking powder + baking soda – for a fluffy rise
Ground cinnamon – adds signature carrot cake spice
Salt – balances the sweetness
Vegetable oil – keeps the cake tender and moist
Eggs – bind and lift the cake
Vanilla extract – enhances all the flavors
Grated carrots – fresh and sweet, not pre-shredded
For the frosting:
Butter (room temp) – adds richness
Cream cheese (room temp) – tangy and smooth
Powdered sugar – creates the perfect frosting texture
Vanilla extract – to round out the flavors
Pro Tips Before You Start
Use finely grated carrots for a consistent texture
Measure flour correctly (spoon and level) to avoid a dense cake
Let the cake cool fully before frosting
Use room temp ingredients for smoother mixing
Add mix-ins like raisins, nuts, or pineapple if desired
How to Make Carrot Cake Sheet Cake
Preheat oven & prep pan
Preheat oven to 350°F (175°C). Grease a 15x10x1 jelly roll pan with non-stick spray.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Mix wet ingredients
In a separate bowl, beat together eggs, oil, and vanilla until combined.
Combine wet and dry
Gradually mix the dry ingredients into the wet, scraping the sides of the bowl.
Fold in carrots
Stir in the freshly grated carrots until evenly distributed. Batter will be thick.
Bake
Pour batter into prepared pan. Bake for 30–32 minutes or until a toothpick comes out clean. Let cool completely.
Make frosting
Beat cream cheese and butter until creamy.
Add vanilla, then gradually beat in powdered sugar until fluffy.
Frost the cake
Spread frosting evenly over cooled cake. Slice into squares and serve!
What to Serve It With
Fresh berries or fruit salad
Coffee or chai tea
A scoop of vanilla ice cream
Sparkling apple cider
Spring salads for a balanced brunch
Variations / Substitutions
Add-ins: raisins, chopped pecans, shredded coconut or pineapple
Gluten-free: use a 1:1 gluten-free baking flour blend
Healthier twist: swap half the oil with applesauce or use monk fruit sweetener
Storage & Leftovers
Fridge: Store covered in the fridge up to 5 days
Freezer: Freeze unfrosted or frosted (in slices) up to 2 months
Make-ahead: Bake and freeze, then frost fresh
FAQs
Can I use pre-shredded carrots?
It’s best to grate fresh carrots.
Pre-shredded ones are drier and less flavorful.
Can I double the recipe?
Yes! Bake in two pans or one larger sheet pan if adjusting time.
What’s the best oil to use?
Neutral oils like vegetable or canola oil work best.
Can I skip the cream cheese frosting?
Sure! A simple dusting of powdered sugar or vanilla glaze works too.
Is this cake freezer-friendly?
Yes, it freezes beautifully—especially without the frosting.
Can I bake this in a 9×13 pan?
Yes, add a few extra minutes to baking time.
How do I make it dairy-free?
Use dairy-free butter and cream cheese alternatives for the frosting.
Final Thoughts
This carrot cake sheet cake is proof that you don’t need layers to impress.
It’s easy, crowd-pleasing, and packed with cozy flavor in every bite.
Bring it to brunch, Easter dinner, or just make it because—trust me, no one will complain!
Full Recipe Card
Ingredients
Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
4 large eggs
1 cup vegetable oil
2 tsp vanilla extract
3 cups finely grated carrots
Frosting:
1/2 cup (1 stick) unsalted butter, room temp
8 oz cream cheese, room temp
2 tsp vanilla extract
4 cups powdered sugar
Instructions
Preheat oven to 350°F and grease a 15x10x1 jelly roll pan.
Whisk dry ingredients in one bowl. Beat wet ingredients in another.
Combine dry into wet, then fold in carrots.
Pour into pan and bake 30–32 minutes. Cool completely.
Beat frosting ingredients until fluffy.
Spread frosting over cooled cake. Slice and serve!
