Carrot Cake in a Sheet Pan

Carrot cake is a classic dessert that never goes out of style. With its moist texture, rich flavor, and the perfect balance of sweetness and spice, carrot cake has been a staple in homes, bakeries, and celebrations for generations. This Carrot Cake in a Sheet Pan takes the traditional recipe and makes it even easier, with fewer steps and a large, crowd-pleasing serving size.

Whether you’re making it for a family gathering, a holiday celebration, or just to satisfy a craving, this Carrot Cake in a Sheet Pan is guaranteed to impress. What’s even better is that it’s topped with a rich, creamy cream cheese frosting and sprinkled with toasted pecans for the perfect finishing touch. This version is not only delicious but also simple and convenient, making it the ideal dessert to serve at any occasion.

Why You’ll Love Carrot Cake in a Sheet Pan

Easy to Make: Traditional carrot cakes can be time-consuming to make, especially with multiple layers. With this sheet pan version, you get all the flavor and texture of a classic carrot cake, but with far less hassle and time spent in the kitchen.

Perfect for Sharing: A sheet pan recipe makes a generous amount of cake, so it’s perfect for sharing with family and friends. Whether you’re hosting a holiday meal, a birthday party, or just having a gathering, this cake will feed a crowd.

Moist and Flavorful: The combination of freshly grated carrots, cinnamon, and nutmeg creates a wonderfully fragrant cake that’s moist and tender with every bite. The secret ingredient—oil—ensures that the cake remains soft and flavorful.

Cream Cheese Frosting: Topping this carrot cake with cream cheese frosting adds the perfect tangy sweetness that pairs perfectly with the spices in the cake. The frosting is velvety smooth and irresistible.

Customizable: While the traditional version is delicious as is, this recipe is versatile. You can add raisins, walnuts, or pineapple to the batter for extra flavor and texture. Plus, you can adjust the sweetness of the frosting to your liking.

Ingredients for Carrot Cake in a Sheet Pan

This Carrot Cake in a Sheet Pan uses simple, pantry-staple ingredients, but the result is a moist, flavorful cake that everyone will love. Here’s what you’ll need:

For the Cake:

2 cups all-purpose flour: The base of the cake. All-purpose flour provides structure without being too dense.

2 teaspoons baking powder: Helps the cake rise and become light and fluffy.

1 teaspoon baking soda: Gives the cake a little extra rise and helps it achieve the right texture.

1½ teaspoons ground cinnamon: Adds warmth and spice to the cake.

½ teaspoon ground nutmeg: Complements the cinnamon and enhances the flavor of the carrots.

½ teaspoon salt: Balances out the sweetness and enhances the flavor of the other ingredients.

3 large eggs: Provide structure and richness to the cake.

1½ cups granulated sugar: Sweetens the cake without overpowering the other flavors.

1 cup vegetable oil: Keeps the cake moist and tender. You can use other oils such as canola oil if you prefer.

2 teaspoons vanilla extract: Adds a hint of sweetness and rounds out the flavor.

2 cups grated carrots: The star ingredient! Freshly grated carrots are key to the cake’s moistness and natural sweetness.

For the Cream Cheese Frosting:

8 oz cream cheese, softened: The base of the frosting, providing a smooth, tangy flavor.

½ cup unsalted butter, softened: Adds richness to the frosting and helps it maintain a smooth texture.

4 cups powdered sugar: Sweetens the frosting and gives it structure.

1 teaspoon vanilla extract: Adds flavor and enhances the sweetness of the frosting.

Pinch of salt: Balances the sweetness of the frosting and enhances the cream cheese flavor.

Optional Topping:

Chopped pecans: Adds texture and crunch to the cake, while complementing the flavors of the cake and frosting.

Step-by-Step Instructions for Carrot Cake in a Sheet Pan

Making this Carrot Cake in a Sheet Pan is simple and requires only a few steps. Follow along with these easy-to-follow instructions to make a cake that will leave everyone asking for the recipe!

Step 1: Prepare the Oven and Sheet Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan with non-stick spray or butter, and line the bottom with parchment paper for easy removal of the cake. If you don’t have parchment paper, you can simply grease and flour the pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients provide the structure and flavor base for the cake.

Step 3: Prepare the Wet Ingredients

In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly pale. This helps to incorporate air into the batter for a light cake.

Add the vegetable oil and vanilla extract to the egg and sugar mixture, and whisk until fully combined. The oil ensures that the cake remains moist and tender throughout the baking process.

Step 4: Add the Grated Carrots

Add the grated carrots to the wet mixture and stir to combine. The carrots not only add natural sweetness and moisture to the cake, but they also provide texture and color. Be sure to use freshly grated carrots for the best results—pre-shredded carrots from the store tend to be drier.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients. Stir the mixture gently until just combined—be careful not to overmix the batter, as this could lead to a denser cake. The batter should be thick and slightly chunky due to the grated carrots.

Step 6: Bake the Cake

Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so check your cake a little earlier to avoid overbaking.

Step 7: Let the Cake Cool

Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. Afterward, carefully remove the cake from the pan and transfer it to the wire rack to cool completely.

Step 8: Prepare the Cream Cheese Frosting

While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This can be done using a hand mixer or stand mixer.

Gradually add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture. Continue beating until the frosting is light, fluffy, and smooth.

Step 9: Frost the Cake

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula. Be sure to cover the entire surface of the cake.

If desired, top the frosted cake with chopped pecans for added texture and flavor. The nuts add a crunchy contrast to the smooth frosting and complement the spiced flavor of the cake.

Step 10: Serve and Enjoy

Slice the cake into squares and serve! This Carrot Cake in a Sheet Pan is perfect for any occasion—whether it’s a family dinner, holiday gathering, or just because. Its rich flavor and creamy frosting will have everyone asking for seconds.

Tips for the Perfect Carrot Cake in a Sheet Pan

Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the dry ingredients are incorporated into the wet ingredients.

Freshly Grated Carrots: Use freshly grated carrots rather than pre-shredded carrots for a more moist and flavorful cake.

Adjust the Sweetness: If you prefer a sweeter frosting, you can add more powdered sugar to the cream cheese frosting. Likewise, adjust the sugar in the cake batter if you like it sweeter or less sweet.

Toasting the Nuts: Toast the pecans in a dry skillet for a couple of minutes before topping the cake for a deeper, more nutty flavor.

Make It Ahead: You can make the cake and frosting ahead of time. Just frost the cake shortly before serving so that the frosting doesn’t lose its texture.

Variations for Carrot Cake in a Sheet Pan

While the classic carrot cake is a beloved favorite, there are many fun variations you can try to make this cake even more exciting:

Add-ins: Add raisins, walnuts, pineapple, or shredded coconut to the batter for extra texture and flavor.

Spices: Experiment with additional spices like ginger, cloves, or allspice for a more complex flavor profile.

Coconut Cream Frosting: Instead of the traditional cream cheese frosting, try a coconut cream frosting for a tropical twist. Just swap the cream cheese for coconut cream and add shredded coconut for extra flavor.

Vegan Version: Make this carrot cake vegan by swapping the eggs for a flax egg (1 tablespoon flax meal + 2.5 tablespoons water) and using non-dairy butter and milk for the frosting.

Why This Carrot Cake is a Family Favorite

Carrot Cake in a Sheet Pan is the ultimate crowd-pleaser. It’s perfect for birthdays, holidays, or simply when you want to treat yourself and your loved ones to something special. The cake is moist and flavorful, while the cream cheese frosting adds the perfect amount of tangy sweetness. The option to add pecans or other toppings makes it highly customizable, while the sheet pan format makes it easy to bake and serve for a large group.

This recipe is special not just because of its taste, but because it carries with it the memories and traditions of family gatherings, making it even more meaningful to enjoy. It’s a dessert that transcends generations and continues to be a cherished part of so many celebrations.

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