Carrot Cake Sheet Cake with Cream Cheese Icing

Ditch the layers and go for ease with this carrot cake sheet cake with cream cheese icing. This carrot cake is every bit as impressive and tasty with an easy-to-mix batter and simple sheet pan baking method.

Jump to:

• Ingredients
• Substitutions
• Instructions
• Tips for making sheet cake
• Storage
• FAQs
• Recipe

I created this recipe because I wanted a dessert recipe to fit the theme for our family Easter dinner but also be easy to make for a big group, because I'm also roasting a turkey, making mashed potatoes and vegetables, and hosting the dinner.

I like to make it easier where I can.

So I made this cake, inspired by my apple sheet cake. The method is so easy to bake and decorate which is great when you have other things to do.

And what would carrot cake be without cream cheese icing?

For the icing you'll whip a bar of cream cheese with some powdered sugar. I like a really tangy cream cheese icing, so I also put a little bit of lemon juice in. Try it!

Ingredients

See the recipe card for exact amounts.

• butter: adds flavor and helps create a moist cake.
• sugar and salt: sugar sweetens and salt balances the sweetness and enhances flavor.
• eggs: helps with the structure and texture of the cake while binding ingredients together.
• vanilla extract: adds flavor.
• buttermilk: buttermilk adds flavor, fat, and acidity for the baking soda to react with.
• baking soda: reacts with the buttermilk to provide lift tot he cake and a light crumb.
• flour: all-purpose flour is used.
• spices: I like cinnamon and nutmeg in my carrot cake, these are warming spices.
• carrots: for the carrot aspect, grate these on a cheese grater to incorporate them into the batter.
• cream cheese icing: cream cheese and icing sugar make up the bulk of the icing. A bit of lemon balances the sweetness and makes the icing a bit tangy, which I prefer to basic sweet icing.

Substitutions

• buttermilk: homemade buttermilk will work for this cake recipe.
• spices: you can leave these spices out if you're not a fan, but I recommend keeping them in. Try adding ½ teaspoon of ground cardamom.

Instructions

1. To make the cake batter, finely shred your carrots and then set them aside.  Use a cheese grater.
2. In a stand mixer (or with a hand mixer) beat together the butter and sugar until it's really light and fluffy. 
3. Once that's fluffy add the vanilla and the eggs.  Mix them well. 
4. Whisk together all the dry ingredients. 
5. Add half of the dry ingredients and mix well. Add the buttermilk and mix to combine. Finally, add the other half of the dry ingredients and mix. Now gently mix in the carrots.

6. Pour the batter onto the lined 12 x 16 sheet pan and smooth the top with a offset spatula. 
7. Bake for about 25 minutes, or until cooked through. (Ovens vary)
8. Cool completely before icing.
9. To make the icing whip the cream cheese with the powdered sugar. Once combined, add the lemon juice and vanilla extract and whip until light and smooth.

I like my icing more tangy than sweet, but feel free to add more sugar if you like yours sweeter. 

10. Top the cake with the icing and spread it evenly with an offset spatula. Serve right away or refrigerate until needed.

Tips for making sheet cake

• Parchment paper helps prevent the cake from sticking to the pan. Use my tip to scrunch it so it doesn't roll up while you're trying to pour the cake batter on it.
• Make buttermilk instead of buying a whole carton just to use a cup.
• Add more powdered sugar to the icing for a sweeter icing. I like mine tangy!

Storage

Store in the fridge in a airtight container or covered with plastic wrap for about 3 days.

Recipe