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Carrot sheet cake sliced into 24 pieces and topped with individual handmade chocolate carrots and crushed pecans.
5 from 2 votes

Carrot Sheet Cake Recipe with Cream Cheese Frosting

Carrot Sheet Cake with a rich and creamy Cream Cheese Frosting is so unbelievably moist and perfectly spiced. Perfect for entertaining, learn how to make this easy Carrot Sheet Cake Recipe and enjoy all the flavors of traditional layered carrot cake, in a fraction of the time.
Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot Cake Sheet Cake
Servings: 24 servings
Calories: 360kcal

Ingredients

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese at room temperature
  • 1/2 cup (1 stick) salted butter at room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar sifted

Instructions

  • Remove eggs (for the cake) plus the cream cheese and butter (for the frosting) from the refrigerator and allow them to come to room temperature.
  • Preheat oven to 350 degrees F. Grease and lightly flour a large rimmed 18 by 13-inch baking sheet.
  • In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir in the grated carrots until they're coated and no more lumps remain.
  • Using an electric stand mixer (or hand mixer), beat the sugars with the oil until light and fluffy (approximately 2 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla and pineapple, continuing to mix until thoroughly combined.
  • Add the flour mixture to the egg mixture ad beat on low until just combined. Stir in the chopped nuts (if using).
  • Pour the batter into your prepared baking sheet and spread into an even layer. Bake in a preheated oven for 22-25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool completely. Frost with cream cheese frosting and sprinkle with additional pecans or chocolate candy carrot decorations, if desired.

For the frosting

  • Using an electric stand mixer (or hand mixer) whip the cream cheese with the butter until smooth.
  • With the mixer running, add the vanilla and powdered sugar, 1 cup at a time, and beat until smooth, light, and fluffy.

Notes

  • You may substitute the crushed pineapple for applesauce, if needed.
  • I really wanted a cute and edible carrot topper for each slice of cake. I couldn't find anything that I liked pre-made but felt inspired to try these itty bitty candy melt carrots by Life in the Lofthouse. You'll need orange and green colored candy melts. Melt each in separate bowls and transfer to individual piping bags with a small round top. Pipe onto parchment paper and allow it to harden before removing and placing on the cake.
  • Store leftovers wrapped in plastic wrap and in the refrigerator for up to 3 days.

Nutrition

Calories: 360kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 215mg | Potassium: 104mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2849IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Course Dessert
Cuisine American
Keyword Carrot Cake, Carrot Cake Sheet Cake
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