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+ servings
Sheet Cake

Carrot Cake Sheet Cake

Moist carrot cake is covered in a silky smooth cream cheese frosting for a simple, yet absolutely delicious dessert!
Cook Time 25 mins
Course Dessert
Servings 24


  • 2 c flour
  • 2 teaspoon baking powder
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 1 c vegetable oil
  • 1 c sugar
  • 1 c brown sugar
  • 4 eggs
  • ½ c applesauce
  • 1 teaspoon vanilla
  • 3 c shredded carrots

Cream Cheese Frosting

  • 1 8 oz pkg cream cheese softened
  • 3 tablespoon butter softened
  • 3 c powdered sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350°F and grease a sheet pan (18" x 13").
  • In a mixing bowl, stir together the flour, baking powder, baking soda, salt and cinnamon; set aside.
  • In a stand mixer or large mixing bowl, combine the oil, sugar, brown sugar, eggs, applesauce and vanilla; add the shredded carrots and mix well.
  • Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix).
  • Pour into prepared sheet pan and spread evenly.
  • Bake for 24-28 minutes, or until a toothpick in the center comes out clean. (A few moist crumbs are fine, but you don't want it to be gooey). Let cool completely.
  • Make the frosting: Beat the cream cheese and butter until fluffy.  Beat in the powdered sugar and vanilla until smooth.
  • Spread the frosting over the cooled carrot cake. Decorate with sprinkles, pecans, or little candy carrots.
  • Store the finished cake in the refrigerator.


If you'd like a little crunch, add 1 cup toasted pecans into the batter before baking!  
If you like raisins in your carrot cake, add ½ cup raisins (regular or golden) into the batter before baking!
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!