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
People 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.
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 bread. 
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.
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!
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
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.
I am very interested with this recipe I will be making it tomorrow..thanks fpr sharing
Hi Melanie! Just want to ask if what oil did you use? And can I replace it with butter?
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.
I’ll
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.
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.
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.
Great way to cut down on the fat and calories! I’ll have to try that.
Recipe call for 13by18 inch pan which is twice size of 13by9 inch pan will not bake correctly.
I did this cake yesterday and followed every step but it came out a little dry. How can i add more moister to it?
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!
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!
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 .
Gladys, Baking powder and baking soda are not interchangeable. Tessa has a great post about the difference/importance of both.
Can All Spice be replaced with something else?
I’d appreciate your reply!
Wondering how this freezes? Thanks in advance.
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!
Thanks! It’s called Steelheart: https://creativemarket.com/artimasa/242819-Steelheart
Also, I don’t know if you’re familiar with Fount? https://fount.artequalswork.com/
It’s a browser app that allows you to identify any font online 🙂
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.
Great recipe, very food taste, easy to make, indeed very moist ! Thanks from Holland!
information very good… good job
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!!
Baked cake in deeper casserole dish, took longer but came out fantastic. Added some brandy soaked raisins
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!
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!
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.
yummy… good…
Got a kick out if Patti’s comment about how much cream to use in the frosting!! Oh my…
I recently in a restaurant in benidorm had a carrot cake with cream for my dessert when it came it was hot the the topping of the cake had melted and so had the squirty cream I ate some of it but didn’t like it much I didn’t think you could reheat this type of cake later I wasn’t very well
Hi Melanie,
Thank you very much for sharing your recipe of the creamy cheese carrot sheet cake with me the women I cook and bake for love it there’s never any left over also very easy to make. It’ll be on my menu for tommorow’s dessert yummy.
What a hot thing. I’ll try your recipe today !!!!
I haven,t made a carrot cake in many years. I made this sheet cake and used a 1/2 cup applesauce ( unsweetened) and 1/2 cup oil as the only changes. It was incredibly moist, rich and tasty. I took it to an event yesterday and every piece was gone. I will definitely make more of this cake .!!
Hi what flour do you use in this recipe.
I’m in the Uk
Can I use cake flour?
I would like to add 1 cup of chopped walnuts when I make this. Do you think I would need to cut back other ingredients so it won’t be too much volume for the pan? Does the batter typically fill about 2/3 ‘s of the depth?
I don’t want an overflowing mess 🙂
Thank you!