Carrot Cake Sheet Cake is a classic, crowd-pleasing dessert that delivers everything people love about traditional carrot cake in an easy, no-fuss format. Moist, warmly spiced cake studded with tender grated carrots bakes up perfectly in a single pan, then gets topped with a thick layer of smooth, tangy cream cheese frosting. It’s simple, reliable, and ideal for gatherings, potlucks, holidays, or anytime you want a comforting homemade cake.
This version keeps the texture soft and plush thanks to oil-based batter and just the right balance of leavening. Baking it as a sheet cake means no stacking, no leveling, and no complicated decorating—just spread, bake, frost, and enjoy. The flavor deepens as it cools, making it even better after resting, and the cream cheese frosting provides the perfect creamy contrast to the lightly spiced cake.
Ingredients
For the Cake
- 2 cups all-purpose flour – Provides structure while keeping the crumb tender.
- 2 tsp baking powder – Helps the cake rise evenly.
- 1 tsp baking soda – Reacts with moisture for added lift and softness.
- 1 tsp ground cinnamon – Adds warm, classic carrot cake spice.
- ½ tsp salt – Balances sweetness and enhances flavor.
- 1½ cups granulated sugar – Sweetens and contributes to moisture.
- 3 large eggs – Bind the batter and add richness.
- 1 cup vegetable oil – Keeps the cake exceptionally moist.
- 2 cups grated carrots – Finely grated for even distribution and tenderness.
- 1 cup chopped pecans or walnuts (optional) – Adds texture and nutty depth.
For the Frosting
- 8 oz cream cheese, softened – Creates a smooth, tangy base.
- ½ cup unsalted butter, softened – Adds richness and structure.
- 4 cups confectioners’ sugar – Sweetens and thickens the frosting.
- 2 tsp vanilla extract – Rounds out the flavor.
Instructions
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