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Home » Recipes » Cake

Carrot Cake Sheet Cake with Cream Cheese Icing

Modified: Mar 18, 2024 · Published Mar 18, 2024 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links. Read our privacy policy.

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A square slice of a sheet cake with cream cheese frosting.
A square slice of a sheet cake with cream cheese frosting.
A square slice of a sheet cake with cream cheese frosting.

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.

A square slice of a sheet cake with cream cheese frosting.
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!

A square slice of a sheet cake with cream cheese frosting.

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.
An icon with a black cast iron skillet and the word Tip in white handwritten font.

Make homemade buttermilk: Add a tablespoon of vinegar to a one cup measure and fill the rest of the way with milk. Wait 5 minutes and then use in your recipe.

A square slice of a sheet cake with cream cheese frosting.

Instructions

Prep Tips

  • Preheat oven to 350°F (180°C).
  • Line an 12 x 16 inch sheet pan with parchment paper.
  • Make buttermilk if needed.
  • Let the cream cheese sit at room temperature for 30-60 minutes to soften, making it easier to whip.
  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.
An icon with a black cast iron skillet and the word Tip in white handwritten font.

Scrunch and crumple the sheet of parchment paper and then smooth it out. This stops it from rolling up.

  1. Pour the batter onto the lined 12 x 16 sheet pan and smooth the top with a offset spatula. 
  2. Bake for about 25 minutes, or until cooked through. (Ovens vary)
  3. Cool completely before icing.
  4. 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. 

  1. Top the cake with the icing and spread it evenly with an offset spatula. Serve right away or refrigerate until needed.
A square slice of a sheet cake with cream cheese frosting.

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!
A square slice of a sheet cake with cream cheese frosting.

Storage

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

FAQs

Can I add nuts to this cake?

Yes, add 1 cup of chopped walnuts or pecans for a nutty cake.

Recipe

A square slice of a sheet cake with cream cheese frosting.
5 from 3 votes

Carrot Sheet Cake With Cream Cheese Icing

Author : Jacqueline Piper
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 20
An easy carrot cake batter baked on a sheet pan for ease and topped with a tangy cream cheese icing.
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Equipment

  • Sheet Pan

Ingredients
  

For the Cake:

  • 1 cup unsalted butter at room temperature
  • 2 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 2 ½ cups all-purpose flour (300 grams)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4-6 medium carrots peeled and finely grated

For the Icing:

  • 8 oz cream cheese 1 brick
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar sifted
Makes: 0inch12 x 16inch rectangle
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Instructions

For the Cake:

  • Preheat oven to 350°F (180℃).
  • Prepare large 12 x 16 pan with parchment paper.
  • Cream together the butter and sugar, until light and fluffy.
  • Add vanilla extract and eggs, and mix thoroughly.
  • In a separate bowl, whisk together the dry ingredients.
  • Alternating and starting with the dry ingredients in two additions, add the buttermilk and dry ingredients, mixing to combine.
  • Mix in grated carrot.
  • Pour batter onto sheet pan and use offset spatula to smooth out.
  • Bake for about 25 minutes, or until toothpick comes out clean and cake is cooked through (Ovens vary).
  • Let cool completely.

For the Icing:

  • Make the icing by whipping the cream cheese until it is smooth (scraping down the bowl – this is important or you will have lumps). Add the lemon juice and extract and mix, and finally add the sugar and beat until smooth.

Serve

  • Use offset spatula again to smooth icing on top of cooled cake. Refrigerate until needed, or serve immediately.

Notes

Homemade buttermilk is fine for this cake. To make it: add 1 tablespoon of vinegar to a one-cup measure and fill it the rest of the way with milk. Let sit for 5 minutes and then use in the recipe.

Nutrition

Calories: 314kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Fiber: 1g | Sugar: 29g | Calcium: 39mg | Iron: 1mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!
A square slice of a sheet cake with cream cheese frosting.

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231 shares
5 from 3 votes (3 ratings without comment)

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