By: Jill Mills Posted: Feb 7, 2021 Updated: Mar 26, 2024

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This Carrot Sheet Cake is the best carrot cake recipe ever! It’s incredibly moist, loaded with carrots, super easy to make and topped with a delicious cream cheese frosting.

With Easter approaching, we wanted to make a quick and EASY carrot sheet cake with cream cheese frosting. This moist cake is perfectly spiced with cinnamon and allspice, you’d never know that this carrot cake is loaded with 3 cups of shredded carrots!

Why You’ll Love This Carrot Sheet Cake

One-Bowl Cake Recipe – all the ingredients get mixed in just one bowl.
Incredibly Moist – the combination of shredded carrots and oil result in a perfectly moist cake.
Quick and Easy – 10 minutes of prep is all you need to make this cake with a 35 minute baking time. Enjoy all the flavors of traditional layered carrot cake, in a fraction of the time by making this carrot sheet cake.
Dreamy Frosting – this carrot sheet cake is topped with a yummy cream cheese frosting that goes perfectly with this cake.

Ingredients You’ll Need

This Carrot Sheet Cake with Cream Cheese Frosting is so delicious! The combination of ingredients create such a moist and soft texture, along with amazing flavor.

Flour – Use all-purpose flour for the best results.
Sugar – granulated white sugar.
Spice – Allspice and ground cinnamon
Baking Soda – This will allow your cake to rise in the oven.
Salt
Oil – We use vegetable oil, but you can use canola oil as a substitute.
Eggs – Using room temperature eggs will result in a lighter, fluffier cake.
Carrots – You will need your carrots to be grated.
Cream Cheese Frosting Ingredients – powdered sugar, butter, cream cheese and vanilla extract.

How Do You Make A Carrot Sheet Cake

We made this sheet cake in a 8 x 11 inch pan rather than a half sheet pan or 9 x 13. I prefer thicker slices of cake. Feel free to use a larger pan, but be sure to reduce the baking time.

Carrot Cake

Preheat oven to 350 degrees and grease an 8×11 inch pan.
Mix all the dry ingredients into a bowl.
Pour in the oil and eggs flour mixture, mixing after each egg is added.
Add in the grated carrots and combine.

Spread the carrot cake batter into the prepared pan bake for about 35 minutes, or until the middle is set.
Let cool before frosting.

Cream Cheese Frosting

Using a hand held electric mixer, add all the frosting ingredients in a large bowl and combine until fluffy.
Use a spatula or flat knife to evenly spread the frosting onto the top of the cooled cake.
Cut into square slices and serve!

Tips and Variations

Storing: This Carrot Sheet Cake can be stored, covered in an airtight container, in the fridge for up to 1 week. Serve straight from the fridge (the way I like it) or heat in the microwave for 20-30 seconds.
Making in advance and Freezing: This is a great cake recipe to make in advance and keep in the fridge until ready to serve. If freezing this carrot cake, double wrap the unfrosted cake tightly in saran wrap and then wrap again in foil before storing in the freezer. You can thaw the cake in the fridge overnight then frost as usual!
Add in options: Nuts like walnuts or pecans, raisins, or pineapple.
Variations: Change the allspice to nutmeg. Replace the cream cheese frosting with vanilla buttercream frosting.

What to Serve with Carrot Sheet Cake

This cake is perfect for any occasion, but we love to serve this for Easter and other spring gatherings.

Some of our favorite recipes to serve with carrot cake include Brown Sugar Pineapple Ham, Funeral Potatoes, Glazed Carrots, and Hot Cross Buns.

Carrot Sheet Cake