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This easy carrot sheet cake is the ultimate spring dessert! This moist carrot cake topped with cream cheese frosting will have you hooked after one bite!
This easy carrot sheet cake is one of my family’s favorite recipes. It is one I grew up with! You don’t need to be an expert baker to make this carrot cake. It is really easy and straightforward. You’ll love how moist it is and my favorite part is that there are not any “things” in it. I don’t care for my carrot cake having chunks of pineapple, carrots or nuts in it. It is just a moist smooth cake. So, check out this recipe! I’m sure you’ll love it too!
Start by preheating your oven to 350 degrees and spraying a baking sheet with non-stick cooking spray. You can find the kind of baking sheets I use here. I highly recommend these baking sheets. I have had some of mine for almost 20 years and they are still in excellent condition.
In a mixing bowl, whisk the eggs well. Add the oil and sugar. Whisk well.
Add all the dry ingredients to the mixing bowl and mix until it is all mixed in.
Hear me out before you go running from this recipe. I do use baby food carrots in this cake. All baby food carrots are, are steamed and pureed carrots. If using baby food is freaking you out, you are more than welcome to steam and puree your own carrots. You may need to add a little water for a smoother consistency. You will need 1 1/2 cups of pureed carrots. I personally have no problem using 3 (4 oz) containers of baby food carrots. It’s quick, easy and convenient. So, stir in the pureed carrots. Mix well.
Pour the carrot cake batter into the prepared baking sheet and bake at 350 for 20-25 minutes. Cool on a wire rack. Prepare the cream cheese frosting as instructed below and frost once completely cool. Store in the fridge.
Have you tried this recipe? If so, leave me a rating and comment below!
Other recipes I know you’ll love!
Corrie’s Triple Layer Carrot Cake
Cinnamon Swirl French Toast with Caramel Syrup
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This easy carrot sheet cake is the ultimate spring dessert! This moist carrot cake topped with cream cheese frosting will have you hooked after one bite!
Ingredients
Carrot Cake:
- 4 Eggs
- 2 Cups Sugar
- 3/4 Cups Canola Oil
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 2 Cups Flour
- 3 (4 oz.) Containers Baby Food Carrots (see note)
Cream Cheese Frosting:
- 12 oz. Cream Cheese, room temp.
- 6 Tbs. Butter, room temp.
- 2 tsp Vanilla Extract
- 4 1/2 Cups Powdered Sugar
Instructions
- Preheat your oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
- In a mixing bowl, whisk the eggs until they are well beaten.
- Add the sugar and oil. Mix well.
- Add the baking soda, salt, ground cinnamon and flour. Mix just until combined.
- Stir in the baby food carrots and mix well.
- Pour the batter onto the prepared baking sheet.
- Bake at 350 degrees for 20-25 minutes.
- Cool completely on a wire rack before frosting.
- For the cream cheese frosting, beat the cream cheese and butter until smooth.
- Add the vanilla, and powdered sugar. Beat until smooth.
- Frost the completely cooled carrot cake. Store in the fridge.
Keywords: carrot cake
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