Easy Carrot Cake Sheet Cake with Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy, scraping down the sides as needed. Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is thick, smooth, and spreadable.

Frost and serve

Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. Slice into squares and serve.

Serving & Storage Notes

This carrot cake sheet cake is moist enough to serve on its own but shines with the generous layer of frosting. It’s perfect for making ahead, as the flavor improves after resting. Store covered in the refrigerator and bring to room temperature before serving for the best texture. Leftovers stay soft and flavorful for several days, making this a dependable go-to dessert for any occasion.