Sheet cakes are great desserts! They travel well. They're easy to serve. And there are plenty of pieces for everyone! This moist carrot cake recipe is very easy, made with either pureed carrots or baby food and can be ready in as little as an hour!
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Why Choose This Recipe
- Easy, beginners Cake Recipe!
- A moist, smooth cake without pineapple!
- Perfect for Easter!
- Serves a crowd!
Ingredient Notes
- Carrots - you can steam and puree your own 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.
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.
- Preheat your oven to 350 degrees and spray a 13x17 baking sheet with non-stick cooking spray.
- In a mixing bowl, whisk the sugar, olive oil and eggs together.
- 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 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
Recipe FAQs and Expert Tips
No, the moistness of this cake is due to the use of cooking oil.
Despite having carrots in this cake, no it doesn't qualify as healthy or as a healthier alternative to regular cake.
Yes, due to the cream cheese frosting you should store this in the fridge.
Sheet cakes are meant to be simple so when it comes to decorating them I like to keep it simple. Run a cake comb over the top of the frosting for decorative ridges or add fun sprinkles like autumn leaves or Easter carrot sprinkles!
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Easy Carrot Sheet Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes (25 minutes cooling time)
- Total Time: 60 minutes
- Yield: 30 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sheet cakes are great desserts! They travel well. They're easy to serve. And there are plenty of pieces for everyone! This moist carrot cake recipe is very easy, made with either pureed carrots or baby food and can be ready in as little as an hour!
Ingredients
Carrot Cake:
- 4 Eggs
- 2 cups Sugar
- ¾ cups Canola Oil
- 1 ½ cups Pureed Carrots OR 3 (4 oz) containers of Baby Food Carrots
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 2 cups Flour
Cream Cheese Frosting:
- 12 oz. Cream Cheese, room temp.
- 6 Tbs. Butter, room temp.
- 2 tsp Vanilla Extract
- 4 ½ 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 pureed or 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.
Notes
- 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.
- For a quick alternative to steaming and pureeing your own carrots, substitute 3 (4 oz) containers of baby food carrots. Trust me it's exactly the same thing and nobody will ever know you used baby food.
- Sheet cakes are meant to be simple so when it comes to decorating them I like to keep it simple. Run a cake comb over the top of the frosting for decorative ridges or add fun sprinkles like autumn leaves or Easter carrot sprinkles!
Keywords: easy carrot cake recipe, carrot sheet cake, moist carrot cake, carrot cake with no pineapple, carrot cake sheet cake
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.
Suzanne Johnson
Perfect treat for Easter!
★★★★★
Suzanne Johnson
Looks so yummy!!
Vickie
This looks so good. Greg will love it! It will definitely be on the menu this week!!
★★★★★
L.S
This cake is GOOD! I could sit and eat it all! 🙂
★★★★★
Jeff
Best carrot cake
★★★★★
Roslia santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
mindeescookingobsession
Thanks!