Carrot Cake Sheet Cake

This carrot cake sheet cake is soft, super moist, and packed with cozy flavor from cinnamon, carrots, and crunchy nuts. Baking it in a 9×13 pan makes it perfect for feeding a crowd—no stacking layers or fancy decorating required. The vegetable oil keeps the crumb tender, while the carrots add natural sweetness that balances beautifully with the tangy cream cheese frosting. It’s a great choice for spring gatherings, holidays, potlucks, or any time you want an easy dessert that both “dessert people” and “not a dessert person” people can agree on.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon 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 teaspoons vanilla extract

Directions

1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
3. In a large bowl, beat together the sugar, eggs, and vegetable oil until smooth and well combined.
4. Add the dry ingredients to the wet ingredients and stir just until combined—don’t overmix.
5. Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan before frosting.
9. To make the frosting, beat together the softened cream cheese and butter until smooth and creamy.
10. Add the confectioners’ sugar and vanilla extract, then beat until the frosting is thick, smooth, and spreadable.
11. Spread the frosting evenly over the cooled cake, slice into squares, and serve.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: ~430 kcal | Servings: 15

Tips

Grate the carrots finely so they blend evenly into the batter and help keep the cake moist; avoid pre-shredded carrots, which are often too dry and coarse.

Let the cake cool completely before frosting so the cream cheese frosting doesn’t melt; store covered in the refrigerator and bring slices to room temp (or just slightly cool) before serving for the best texture and flavor.

FAQ

Can I make this cake ahead of time?
Yes, you can bake and frost it a day ahead. Keep it covered in the fridge and slice just before serving.

Do I have to add nuts?
No, they’re totally optional. You can leave them out or swap in raisins, shredded coconut, or a mix of add-ins.

Can I use a different pan size?
A 9×13 works best, but you could use a rimmed half-sheet pan for a thinner cake—just reduce the baking time and watch closely.

Can I lighten up the frosting?
You can reduce the confectioners’ sugar slightly or use a thinner layer of frosting, but the classic cream cheese frosting is what really makes it taste like traditional carrot cake.

How should I store leftovers?
Because of the cream cheese frosting, store leftovers in the refrigerator, covered. They’ll keep well for about 4–5 days.