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Slice of Carrot Cake Sheet Cake with Cream Cheese Icing on plate
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Carrot Cake With Cream Cheese Icing

Easy to mix up carrot cake baked on a sheet pan with a simple cream cheese icing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Canadian
Keyword: cake, carrot, cream cheese, easter, icing frosting, spring
Servings: 1 12x16 sheet pan


For the Cake:

  • 1 cup butter at room temperature
  • 2 cups 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 1 brick cream cheese
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup sifted powdered sugar


For the Cake:

  • Preheat oven to 350° F.
  • Prepare large 11 x 16 pan with parchment paper.
  • Cream together the butter and sugar, until light and fluffy.
  • Add vanilla extract and eggs, mix thoroughly.
  • In a separate bowl, whisk together the dry ingredients.
  • Alternating and starting with the dry ingredients, 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 icing by whipping up the cream cheese until it is incredibly smooth (scraping down the bowl – important or you will have lumps). Add the lemon juice and extract and mix, and finally add the sugar and beat until smooth.


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