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+ servings
Carrot Sheet Cake

Carrot Sheet Cake

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!

Course Dessert
Cuisine American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 24 -30 servings
Recipe by Melanie Dueck


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:

  1. Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.
  2. 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:

  1. 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.