This Carrot Sheet Cake is a moist, spiced one-bake dessert that’s perfect for weeknight baking or a crowd-pleasing potluck. I make a version of it whenever I want the warm spice of carrot cake without the fuss of layers, and it reliably comes out tender with a tangy cream cheese frosting. If you enjoy carrot desserts with a light, airy texture, this sits nicely between a classic layer cake and a fluffy carrot roll cake.
Why Make This Recipe
- Fast and simple: one bowl for dry ingredients, one for wet, then bake in a 9×13 pan for easy cleanup.
- Crowd-friendly: yields about 12 generous squares that travel and slice well.
- Balanced flavor: warm cinnamon and nutmeg with bright carrot sweetness and tangy cream cheese frosting.
- Nutrient boost: grated carrots add vitamin A and fiber to an otherwise indulgent treat.
- Personal note: I love this recipe because it’s forgiving—small changes in oil or sugar still produce a great cake, which makes it my go-to when I’m short on time.
Also, if you like sheet-pan desserts and breakfasts, the method here feels reassuringly familiar to recipes like easy sheet pan pancakes.
Recipe Overview
- Prep time: 15 minutes (including grating carrots)
- Cook time: 25–30 minutes at 350°F (175°C)
- Total time: about 45 minutes (cooling time varies)
- Servings: 12 squares (9×13-inch pan)
- Difficulty: Easy — basic mixing and simple frosting
- Method: Combine dry ingredients, whisk wet ingredients, fold in grated carrots and optional nuts, pour into a greased 9×13 pan, bake at 350°F until a toothpick comes out clean, cool, and frost.
My Experience Making This Recipe
I tested this cake several times, adjusting oil vs. butter and flirted with crushed pineapple before settling on a dependable, straightforward formula. The main discovery was that coarsely grated carrots hold texture better than finely grated ones and reduce moisture issues. I also learned that chilling the cake briefly before frosting gives the cleanest finish.
How to Make Carrot Sheet Cake
You’ll mix the dry ingredients (2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, 1/4 tsp nutmeg) in one bowl. In another, whisk 2 large eggs, 1 cup neutral oil (or melted butter for richer flavor), 1 tsp vanilla, and 1/2 cup milk or buttermilk; then fold in 2 cups coarsely grated carrots and 1/2 cup chopped toasted walnuts if using. Pour into a greased 9×13 pan and bake at 350°F (175°C) for 25–30 minutes, testing with a toothpick. Cool completely on a wire rack before spreading 8 oz cream cheese, 4 tbsp softened butter, 3 cups powdered sugar, and 1 tsp vanilla whipped until smooth. Expect a tender crumb and bright orange interior; don’t rush cooling before frosting.
Expert Tips for Success
- Grate fresh carrots with a box grater or food processor on the coarse disc; avoid pre-shredded carrots that are dry or clumped.
- Sift or whisk dry ingredients together to evenly distribute the baking soda/powder and spices, which prevents uneven rising.
- Fold, don’t beat, once flour hits the batter—overmixing develops gluten and makes the cake dense.
- Toast nuts in a 350°F oven for 6–8 minutes to deepen flavor and crunch; cool before adding.
- For even baking across the pan, rotate the pan halfway through baking and test doneness in the center and near an edge. If you like sheet-pan methods for fast breakfasts, also try recipes like easy sheet pan pancakes for more one-bake ideas.
How to Serve Carrot Sheet Cake
- Classic: thick slices with a generous smear of cream cheese frosting and a dusting of cinnamon.
- Party platter: cut into small squares and top each with a toasted walnut half for bite-sized serving.
- Brunch pairing: serve with coffee or a spiced latte; its warm spices pair well with savory sides or a fresh fruit salad. For a savory-carrot contrast idea, try pairing small slices alongside a carrot-forward savory dish like carrot-dill savory pancakes at a brunch buffet.
- Holiday-ready: garnish with candied orange peel and extra toasted pecans for a festive presentation.
Storage and Reheating Guide
- Short-term: Store frosted cake in an airtight container or covered with plastic wrap in the refrigerator for 4–5 days. Keep slices chilled because cream cheese frosting is perishable.
- Room-temp: Unfrosted cake can sit covered at room temperature for up to 24–48 hours in a cool area.
- Freezing: Freeze unfrosted cake wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the refrigerator before frosting. You can also freeze frosted slices on a tray until firm, then transfer to a container for up to 1 month—expect slightly softer frosting texture after thawing.
- Reheating: Warm a single slice in the microwave for 8–12 seconds to take the chill off (watch closely), or warm an unfrosted slice in a 300°F oven for 8–10 minutes.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend (look for xanthan gum included) and reduce liquid slightly if batter seems too loose. Bake at same temperature, watching for doneness.
- Dairy-free / Vegan: Use neutral oil, plant-based milk (soy or oat), a vegan cream cheese, and replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Texture will be slightly denser but still delicious.
- Hummingbird-style: Fold in 1/2 cup crushed pineapple (drained) and 1/2 cup shredded coconut for a tropical twist—reduce oil by 2 tbsp to compensate for added moisture.
- Spiced-up: Add 1/2 tsp ground ginger and 1/4 tsp cloves for a more aromatic spice profile.
Nutritional Highlights
- Carrots provide beta-carotene (vitamin A) and dietary fiber, contributing nutrients often absent in basic cakes.
- This is an indulgent dessert: higher in sugar and fat due to oil/butter and frosting—enjoy in moderate portions (one of 12 slices).
- Allergen information: contains wheat (gluten), eggs, and dairy; nuts are optional—label accordingly for guests.
Troubleshooting Common Issues
- Cake is dense or gummy: likely overmixed batter or old/insufficient leavening. Gently mix until just combined, and use fresh baking soda/powder.
- Soggy cake center with large wet pockets: carrots may be too finely grated or overly wet; coarser grating and gently patting carrots with paper towel helps. Also ensure not to overload with mix-ins like pineapple without reducing other liquids.
- Frosting too runny: cream cheese and butter should be softened, not melted. Chill the bowl for 10–15 minutes then rewhip and add more powdered sugar 1/4 cup at a time to reach spreadable consistency.
Frequently Asked Questions
Q: Can I bake this cake in two 8- or 9-inch round pans instead of a 9×13?
A: Yes—divide the batter evenly and bake at 350°F (175°C). Two 9-inch rounds will take about 22–28 minutes; use a toothpick to test center doneness. Reduce bake time slightly for 8-inch pans and watch closely.
Q: How do I prevent the frosting from separating or becoming grainy?
A: Make sure cream cheese and butter are the same moderate temperature (soft but not warm). Beat butter briefly first to smooth it, then add cream cheese and mix until combined, finishing with powdered sugar added gradually. Overbeating at high speed can heat and separate the mixture.
Q: Can I use brown sugar instead of granulated sugar?
A: Yes—using part or all brown sugar adds moistness and a deeper caramel note. Replace white sugar 1:1. Expect a slightly darker crumb and a touch more moisture, so monitor bake time.
Q: Is it okay to make this cake a day ahead?
A: Absolutely. For best texture, bake the day before, cool completely, store unfrosted in an airtight container at room temperature (up to 24 hours), then frost the morning of serving. If already frosted, keep refrigerated and bring to room temperature for about 20–30 minutes before serving.
Carrot Sheet Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, spiced one-bake dessert that’s perfect for weeknight baking or potlucks, featuring tender cake paired with tangy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1 cup neutral oil (or melted butter)
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 2 cups coarsely grated carrots
- 1/2 cup chopped toasted walnuts (optional)
- 8 oz cream cheese (for frosting)
- 4 tbsp softened butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, oil (or melted butter), vanilla, and milk (or buttermilk).
- Fold the wet ingredients into the dry mixture until just combined, then fold in the grated carrots and walnuts if using.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth, add powdered sugar and vanilla, then mix until combined.
- Spread the cream cheese frosting over the cooled cake and serve.
Notes
Grate fresh carrots and avoid pre-shredded ones for better texture. Chill the cake briefly before frosting for a clean finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg