Carrot Sheet Cake

Yield: 24-30 servings

Prep Time: 20 minutes

Cook: 25 minutes

This super moist Carrot Sheet Cake topped with smooth sweet cream cheese frosting is super simple to throw together and feeds a large crowd. Everyone will want seconds!

Tessa's Recipe Rundown...

Taste: Cinnamon spice cake with sweet tangy cream cheese frosting.
Texture: Incredibly moist and tender cake with smooth and creamy frosting.
Ease: Super easy!
Appearance: Beautifully simple.
Pros: Easy and tastes amazing!
Cons: ZERO!
Would I make this again? For sure!

Please welcome back Melanie from Garnish and Glaze as she shares this Carrot Sheet Cake recipe! Don’t forget to show her lovely blog some love! -Tessa

Carrot Sheet CakePeople often ask me, “What do you do with all the food you make for your blog?” But what they really want to know is “How do you not weigh 500 pounds with the amount of delicious treats you make?” Answer- I give most of it away and we eat the rest over the next couple of days. The frequent recipients of such “blogging leftovers” are always eager to take treats like this Carrot Sheet Cake off my hands.

When I made this gigantic cake (and finished photographing it), I sent out a text to some friends asking who was in the mood for some carrot cake.  Responses flooded in quickly so my daughter and I plated up the cake and then went and delivered them.  The reviews came in with overwhelming satisfaction– “The best carrot cake I’ve ever had!”  “THE best tasting carrot cake EVER.”

One of my friend’s doesn’t even like carrot cake and just took some for her husband but she ended up eating two pieces! I love when that happens!  When you change someone’s mind about a food, that’s when you know you’ve really got something good. Same thing happened with my husband.  He didn’t like sugar cookies until I made him these Swig Sugar Cookies.Carrot Sheet Cake

This Carrot Sheet Cake is so incredibly moist and full of flavor.  It has lots of cinnamon and a little nutmeg and cloves in the All Spice.  It reminds me a lot of pumpkin breadCarrot Sheet Cake

Since it’s made in a large cookie sheet it cooks and cools a lot quicker and feeds 24-30. It’s the perfect dessert for Easter or any occasion that you need a simple amazing cake but don’t have the time to be artsy and elaborate.Carrot Sheet Cake

You can dress the cake up a bit more by piping on carrots or sprinkling with nuts.  Or you can just leave it simple and sweet.  Enjoy!

How to make
Carrot Sheet Cake

Recipe By Melanie Dueck, Handle the Heat
Yield: 24-30 servings
Prep Time: 20 minutes
Cook: 25 minutes

Ingredients

For the Cake:

2 cups granulated sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon all spice
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups carrots, finely grated

For the Frosting:

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 1/2 – 3 cups powdered sugar
2 teaspoons vanilla

Directions

For the Cake:

Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.

In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.

For the Frosting:

Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.

About Melanie...

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

Find Melanie on  

26 Responses to “Carrot Sheet Cake”

  1. #
    Masker Wajah Alami — March 21, 2016 at 6:46 am

    I am very interested with this recipe I will be making it tomorrow..thanks fpr sharing

  2. #
    Lorraine — March 21, 2016 at 7:44 am

    Hi Melanie! Just want to ask if what oil did you use? And can I replace it with butter?

    • #
      Melanie Dueck — March 22, 2016 at 5:12 pm

      I used vegetable oil but canola oil works too. I haven’t tried replacing it with butter. I’m sure it would be good, just melt it.

  3. #
    Nadia — March 21, 2016 at 8:43 am

    I’ll

  4. #
    cathy — March 21, 2016 at 9:28 am

    I tried making this carrot cake but it took longer to bake cause the center didn’t cook and it sunk in the middle. Its an easy recipe so dont understand what went wrong. I used a glass 13×9 pan. I will try one more time.

    • #
      Melanie Dueck — March 22, 2016 at 5:11 pm

      Cathy, This is a sheet cake so it is supposed to be cooked in a 13×18 inch (or dimensions close to that) sheet pan. You can definitely cook it in a 9×13 or even two round pans but it will take longer to bake as you have already experienced.

  5. #
    Clyde — March 21, 2016 at 10:10 am

    I prefer to use less oil in my carrot cake. I cut the oil in half, and add 1/2 cup applesauce. I like to use chunky applesauce for a little crunch and additional flavor.

    • #
      Melanie Dueck — March 22, 2016 at 5:09 pm

      Great way to cut down on the fat and calories! I’ll have to try that.

  6. #
    Barb — March 22, 2016 at 3:52 pm

    Recipe call for 13by18 inch pan which is twice size of 13by9 inch pan will not bake correctly.

  7. #
    myrna — March 23, 2016 at 9:15 am

    I did this cake yesterday and followed every step but it came out a little dry. How can i add more moister to it?

  8. #
    Rachel — April 4, 2016 at 11:43 am

    Hello! I recently tried this recipe for a family dinner. It was a HUGE success! I saw your bit about always including nutritional information, and SO appreciate how rare and helpful this is on a recipe! I wondered if you have nutritional information for this particular recipe? I’m having trouble finding any. Thank you!! And fabulous recipe!

  9. #
    Leah — April 20, 2016 at 1:24 pm

    I made this cake for Easter as a two layer cake. Other than adjusting the baking time I made it exactly as written. I was a little hesitant, since I like to add spice to my baked goods- but it was EXCELLENT! My husband, who isn’t so liberal with compliments for my baking (not that it isn’t good) told me it was the best cake I’ve ever made. No kidding- it was delicious. I’m going to make it again for his birthday. Thank you for a great, simple but delicious recipe!

  10. #
    Gladys — May 3, 2016 at 3:07 am

    I would like to make tis cake tomorrow but just wondering whether can replace the baking soda with baking powder. I really don’t like the smell of baking soda .

    • #
      Melanie Dueck — May 4, 2016 at 12:49 pm

      Gladys, Baking powder and baking soda are not interchangeable. Tessa has a great post about the difference/importance of both.

  11. #
    Lolwa — July 11, 2016 at 3:31 am

    Can All Spice be replaced with something else?

    I’d appreciate your reply!

  12. #
    Jenn — August 28, 2016 at 7:36 pm

    Wondering how this freezes? Thanks in advance.

  13. #
    Patti — October 10, 2016 at 10:04 am

    I’m trying this recipe today! My question for you though is what font do you use for your titles and “about Melanie?” I love it!

  14. #
    Patti — October 10, 2016 at 10:42 am

    Also, how much cream did you use in the frosting? It isn’t listed in the ingredient list. I’ll start with a tablespoon and increment up from there as needed if I don’t hear back from you in time.

  15. #
    Elenor — October 16, 2016 at 10:45 am

    Great recipe, very food taste, easy to make, indeed very moist ! Thanks from Holland!

  16. #
    sabun kefir — November 22, 2016 at 7:25 am

    information very good… good job

  17. #
    Michele — January 22, 2017 at 12:19 pm

    I made this for the first time a few weeks ago for a coworker’s birthday…….it was a huge hit. The office was still talking about the cake a day later. Making it again today so my family can enjoy it too! Thanks for the recipe!!

  18. #
    Nina — March 1, 2017 at 1:15 pm

    Baked cake in deeper casserole dish, took longer but came out fantastic. Added some brandy soaked raisins

  19. #
    Scheena — May 22, 2017 at 12:24 am

    Hi melanie,i’m about to make this recipe of yours and was wondering if i can use whole wheat flour & brown sugar instead? Will it alter the taste of the cake? Thank you!

  20. #
    Nechama — May 28, 2017 at 1:22 pm

    Hi Melanie. Planning to make this cake for memorial day but confused about the quantity of grated carrots. Is the measurement supposed to be 2 cups of grated carrot or 2 cups of carrots,grated? That’s two different measurements!

  21. #
    Miyoshi — June 14, 2017 at 7:25 am

    I made this yesterday for a special occasion and it turned out great! Thank you! Everyone wanted seconds! I did use 1/2 cup oil and 1/2 cup applesauce in the recipe as another person had suggested.

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