Carrot Cake Sheet Cake – Easy, Moist & Frosted to Perfection

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!