Easy Carrot Cake Sheet Cake Recipe

This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe!

Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe! // addapinch.com

Are you are carrot cake lover?

I have to admit that I haven’t been a fan of it until about a year or so ago.

Until then, I’d always thought of the carrot cake I’d had as a child where I had to quickly chase it with something to drink. From that point forward, I’d politely refuse it. But then, Bart let me know that carrot cake was one of his favorite cakes and I knew I had to make one that we both enjoyed!

And friends, this is it. Well, actually, the big layered, gorgeous version was first, but this one quickly followed.

I can’t say enough about how easy and delicious this sheet pan carrot cake is to make. It is perfect for when you need carrot cake for a crowd are transporting one to a potluck or get together or just don’t want to hassle with making a layered version.

While I think this cake is absolutely perfect for Easter, it really is a favorite anytime! 

Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe! // addapinch.com

Seriously, the most time-consuming part of the whole cake making process is grating the carrots and those are done in a flash. I use my handy dandy favorite box grater, but you can absolutely grate them up in no time with your food processor as well.

Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe! // addapinch.com

The smells of cinnamon and ginger are just mesmerizing as this cake is baking, but the real winner is how it tastes!

The combination of flavors just melds together perfectly in this recipe!

Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe! // addapinch.com

And it has such a tender crumb to it!

I love to top it with my favorite, fluffy cream cheese frosting and then a sprinkling of toasted pecans.

Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe! // addapinch.com

Here’s my Carrot Cake Sheet Cake recipe. I hope you love it as much as we do!

Easy Carrot Cake Sheet Cake Recipe
 
Prep time
Cook time
Total time
 
Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe!
Author:
Ingredients
  • 4 tablespoons butter, softened
  • 5 tablespoons coconut oil, vegetable oil, or canola oil
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 1½ teaspoons vanilla extract
  • 3 large eggs
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ⅓ cup buttermilk
  • 3 cups (about 6 medium) grated carrots
  • 1½ cups roasted pecans, divided
  • Cream Cheese Frosting Recipe
Instructions
  1. Preheat oven 350º F. Coat one baking sheet (18x13) with butter or shortening and lightly dust with flour to prevent the cake from sticking while baking. Alternately, coat well with baking spray.
  2. Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
  3. Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
  4. Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
  5. Fold in carrots, 1 cup of pecans and spread into the prepared baking sheet.
  6. Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. Remove from the oven and allow to cool in the sheet pan on a wire rack for about 5 minutes.
  7. Frost cake with cream cheese frosting and sprinkle with toasted pecans.

Enjoy!
Robyn xo

Easy Carrot Cake Sheet Cake Recipe - This Easy Carrot Cake Sheet Cake recipe comes together easily and bakes into a beautiful, delicious carrot cake! Topped with a fluffy cream cheese frosting, this carrot cake is one everyone asks for the recipe! // addapinch.com

 

14 comments on “Easy Carrot Cake Sheet Cake Recipe”

  1. Can I eat the whole thing????????

  2. I’ll have to try this one out. I absolutely love carrot cake! it’s my favorite type of cake

  3. This recipe sounds delicious; can’t wait to try it! I have never used coconut oil in a cake. Although the recipe gives 3 options, do you prefer using coconut oil? If so, do you have a favorite brand? I find myself looking at the many choices and can never decide which one to buy since they differ so much in price and looks. Thanks, and I adore your new cookbook!

    • Hi Beverly!
      This cake is so good – I am excited for you to try it!
      As far as coconut oil, I always use an organic, unrefined, virgin coconut oil. I have used of couple of brands, but I do try to stick to that type.
      I am so happy you like the cookbook! I hope you enjoy the recipes!
      Thank you so much! xo

  4. Can I use a 13 x 9 pan?

    • Hi Julie,
      I have not made this in a 9×13 pan. The baking time will be different for that size pan than the time in the recipe. I hope you enjoy the cake! Thanks so much!

  5. Wow, that cake looks so tasty in those pictures!!! I’m going to try making it today. Thanks for sharing this great and easy to make recipe:)

  6. I’m anxious to try this. I’ve gladly taken on the task of supplying my grandma’s 85th birthday party with cupcakes. I’ve used your best chocolate cake and best white cake and your frosting recipes with nothing but success and rave reviews for the last couple years. I came here hoping you’d have a carrot cake recipe and it’s absolute kismet that you just posted it! The stars have aligned to make grandma’s party a success 🙂 have you made this into cupcakes? Any idea how many I would get from the recipe as is? Thank you so much!!

    • Hi Tina!
      I’m so happy you enjoy the Best Chocolate and White Cakes! What a neat coincidence you needed the carrot cake recipe and saw this!
      I’ve not baked cupcakes from this yet, but I think they’d be delicious! I have a layer Favorite Carrot Cake recipe as well as this sheet cake recipe if you’d like to take a look.
      The general rule of thumb is the batter from one 9 inch layer yields approximately 12 cupcakes – give or take – depending on the type of cake (density of the batter etc).
      You probably know this already, but it is a good idea to bake a test cupcake to find the baking time needed before baking them all. And use the same oven temperature as the cake recipe.
      I hope this helps you and that your grandmother has a wonderful birthday party! Please tell her Happy Birthday from me!
      Thanks! xo

  7. I am trying this for the first time. I was planning to use 2 9×13 pans since I do not have a 13×18 sheet pan. It doesn’t seem like there is enough to split it in two. Does it puff up a lot or is it a really thin cake?
    (The batter is excellent, I can’t wait to try it, just afraid I’ll ruin it when I cook it.)

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