Easy Carrot Sheet Cake with Cream Cheese Frosting

This moist carrot sheet cake with sweet cream cheese frosting is the perfect spring recipe! This is one of my favorite cakes to take to a potluck or even makes the perfect dessert for after Easter dinner! I always get rave reviews! Easier to make than a layer cake and without nuts for those that have a nut allergy!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes
• Couple Things You'll Need
• Step by Step Instructions
• Recipe FAQs and Expert Tips
• More Recipes for a Carrot Cake Lover
• Easy Carrot Sheet Cake Recipe

Why You'll Love This Recipe

• A sheet pan carrot cake that's an easy recipe for beginners!
• A moist, smooth cake without pineapple, shredded carrots or nuts!
• Great recipe for spring, summer or Easter!
• Deliciously moist cake that serves a crowd!

Ingredient Notes

• Carrots - This recipe calls for pureed carrots instead of grated carrots for a smooth, consistent texture. You can steam and puree your own fresh carrots OR substitute 12 oz of Baby Food Carrots. To make pureed carrots, steam approximately 3 cups of diced carrots. Puree them in a blender or food processor adding just enough water to make them a baby food consistency. 
• Olive Oil - Canola, coconut or other cooking oils may be substituted.
• Butter - I used salted butter. If using unsalted butter increase the teaspoon salt called for by ½ tsp.
• Cream Cheese - Both regular and reduced fat cream cheese work fine.
• Flour - All purpose flour, not cake flour and never self rising flour.

Couple Things You'll Need

Step by Step Instructions

• Steam approximately 3 cups of diced carrots.
• Puree the carrots adding just enough water to make them a baby food consistency.
• You will need 1 ½ cups of pureed carrots.
• Set them aside.
• Pre heat oven to 350 degrees and spray a 13x17 baking sheet with non-stick cooking spray or line it with parchment paper.
• In a large bowl, whisk the white sugar, olive oil and large eggs together. You can use an electric mixer instead if you prefer.
• Add the pureed carrots and mix well.

• Add the baking soda, salt, ground cinnamon and flour.  Mix just until combined.

• Pour the batter onto the prepared pan scraping all the batter out of the bowl with a rubber spatula as you go.
• Bake at 350 degrees for 20-25 minutes.
• The cake should be slightly browned and the center of the cake should spring back up when lightly touched.
• Let cake cool completely on a wire rack before frosting.

• For the homemade cream cheese frosting, beat the cream cheese and butter until smooth.
• Add the vanilla extract, and powdered sugar. 
• Beat until smooth.
• Spread the cream cheese frosting on the top of the cake in an even layer. 
• Store in the fridge until you're ready to serve.

Recipe FAQs and Expert Tips

More Recipes for a Carrot Cake Lover

• Carrot Cake Pancakes - cake for breakfast!!!! Don't forget the Cream Cheese Syrup!
• Carrot Cake Oreos - so addicting!!!
• Carrot Cake Cookies - Frosted with cream cheese frosting!!!
• Carrot Cake Oreo Truffles - Little bites of deliciousness!
• Triple Layer Carrot Cake - The best moist carrot cake recipe with fluffy cream cheese frosting!

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Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

• Easy Lemon Bundt Cake
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• Coconut Pecan Frosting

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.