Carrot Cake Sheet Cake

When you’re baking for a big crowd, a sheet cake is always a smart choice. This Carrot Cake Sheet Cake is packed with flavor, incredibly moist thanks to a secret ingredient, and topped with a rich cream cheese frosting. It’s perfect for springtime gatherings, Easter, or anytime you’re craving a cozy, spiced dessert.

Why You’ll Love This Carrot Cake

This recipe balances the natural sweetness of carrots with the warmth of cinnamon and the richness of cream cheese frosting. Unlike many dry carrot cakes, this one stays moist thanks to the addition of vegetable oil, making it a reliable crowd-pleaser.

Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
2 cups grated carrots
1 cup chopped pecans or walnuts (optional)

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tsp vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat together the sugar, eggs, and vegetable oil until well combined.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the grated carrots and nuts, if using.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Add the confectioners’ sugar and vanilla extract, and beat until light and fluffy.
Spread the frosting evenly over the cooled cake. Slice and serve.

Serving Tips

Decorate with extra chopped nuts or shredded carrots for a festive touch.
This cake tastes even better the next day once the flavors have melded.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Conclusion

Whether you’re baking for a springtime event, Easter celebration, or just because you love a good carrot cake, this Carrot Cake Sheet Cake delivers. Moist, flavorful, and easy to serve, it’s a recipe you’ll turn to again and again.