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!

Bite of carrot cake topped with cream cheese frosting on a fork on a white plate. | 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! 

Carrot Cake Sheet Cake

Shredded carrots on parchment paper with a box grater | 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 favorite box grater, but you can absolutely grate them up in no time with your food processor as well.

Carrot cake sheet cake with cream cheese frosting and toasted pecan pieces on gray background.

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!

Piece of carrot cake with cream cheese frosting and toasted pecans on a white plate and dark background. | 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.

Bite of carrot cake on a fork with larger piece of cake in the background. | 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 - 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

Easy Carrot Cake Sheet Cake 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!
5 from 3 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 58 2 inch pieces
Course Dessert
Calories: 79kcal
Serving Size 12×2 inch piece
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 4 tablespoons butter softened
  • 5 tablespoons coconut oil, vegetable oil, or canola oil
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 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
  • cup buttermilk
  • 3 cups about 6 medium grated carrots
  • cups roasted pecans divided
  • Cream Cheese Frosting Recipe

Instructions

  • Preheat oven 350º F. Coat one baking sheet (18×13) with butter or shortening and lightly dust with flour to prevent the cake from sticking while baking. Alternately, coat well with baking spray.
  • 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.
  • Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
  • 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.
  • Fold in carrots, 1 cup of pecans and spread into the prepared baking sheet.
  • 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.
  • Frost cake with cream cheese frosting and sprinkle with toasted pecans.

Nutrition Information

Serving: 12×2 inch piece | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 64mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

  1. LOL!!! Who can only eat a 2″x2″ piece of this awesome cake? Not anyone I served it to! So yummy & moist!

  2. Just finished making this…quick question. I am hesitant to frost while it is so warm. Is there a reason why it should be done after only 5 mins of cooling. The frosting is so fluffy. Seems to me that it will just melt and lose that nice consistency.

    1. he sheet cake should be cool enough after about 5 minutes to frost but you can wait til you think it is cool enough, Gail. Hope you enjoy the cake!

    1. I’ve not baked cupcakes from this yet, but I think they’d be delicious! I would bake at the same temperature of 350º for 15 – 20 minutes, Hannah. You could use this recipe or my Best Carrot Cake Recipe that makes a layer cake if you want a larger quantity of cupcakes.

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