Carrot Sheet Cake with Whipped Cream Cheese Frosting
This carrot sheet cake with whipped cream cheese frosting is unbelievably delicious. It’s light and moist and perfectly spiced.
You just can’t have an Easter season celebration without carrot cake, in my opinion.
Even if you aren’t a carrot cake fan, you have to love it for approximately 10 days, give or take a few, just in time for carrot cake season to come and go.
I happen to know about one of the most unbelievable carrot cake recipes, and it is…well…unbelievable. But sometimes necessity requires a simpler version – a carrot cake that doesn’t have to be layered and tediously frosted, a cake that can feed a crowd and maintain its delicious simplicity.
This carrot cake fits the bill. Sent to me by a reader and friend, Alisha, this cake apparently has been around for a long time and was a renowned recipe in a large bakery that has since closed down.
It definitely lives up to its fame!
This cake is light and moist and perfectly spiced. Topped with the whipped cream cheese frosting, it is a dream.
I even took liberties with the recipe, subbing applesauce for half of the oil, adding vanilla extract and reducing the eggs by one (thanks to Alisha’s own tip) and the result was an absolutely rewarding finish to a lovely meal.
Keep in mind that the full recipe feeds a crowd (think: large sheet pan filled with luscious carrot cake).
The great news is that if you want a smaller batch, it halves beautifully. Same delicious cake just in slightly smaller proportions.
FAQs for Carrot Sheet Cake
My pan is 1 or 1 1/2 inches high.
You can use oil if you don’t have applesauce.
Yes! This recipe works great halved- just bake it in a greased 9X13-inch pan, for about 20-22 minutes.
Carrot Sheet Cake with Whipped Cream Cheese Frosting
Ingredients
Cake:
- 4 large eggs
- ¾ cup oil
- ¾ cup unsweetened applesauce
- ¾ cup water
- 2 teaspoons vanilla
- 3 cups (636 g) sugar
- 3 ½ cups (497 g) flour
- 1 tablespoon cinnamon
- ½ teaspoon allspice
- 1 teaspoon ground nutmeg
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 ½ pounds carrots, washed and ends trimmed (they don’t need to be peeled)
Frosting:
- ½ cup (113 g) butter, softened
- 8 ounces (227 g) cream cheese, softened
- 3 ¾ cups (428 g) powdered sugar
- 2 teaspoons vanilla
- ⅔ cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.
- In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.
- In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 25-30 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.
- For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.
Notes
Recommended Products
Recipe Source: adapted from my friend, Alisha O.
113 Comments on “Carrot Sheet Cake with Whipped Cream Cheese Frosting”
hello,
im new to your website … the carrot cake caught my eye. im just wondering why so many have said the cake overflowed. some have commented that the 1-1/2 pds of carrots ended up being over 4 cups. i think its always best to use a scale for accuracy. im going to give this a try as everyone in my fam loves carrot cake and this would be so much easier to make when you’re short on time. im just keeping my fingers crossed that my cake doesn’t overflow. btw, i’ve bookmarked your website! thanks
My six year old wanted to make a carrot cake so I turned to this blog. It was simple enough that the kids could help. Thanks, Mel, for another winning recipe. The frosting was a little looser than I expected, but that was great for a sheet cake!
AMAZING!! Made this for Easter and had everyone coming back for seconds. Super moist, delicious and easy. The frosting is just perfect, just the right amount of sweetness!
Absolutely love this version of carrot cake. I’m just not a two-layer cake baker, this simple dessert is still a show-stopper – the frosting makes it!
Made for the first time for a get together tonight. The cake was really good and most, but the frosting was….amazing! The lighter whipped texture with the classic taste of cream cheese frosting was amazing! What a crowd pleaser. Thanks Mel!
I searched the recipe and comments but didn’t find an answer: Do we squeeze the juice out of the grated carrots or leave them as is? 🙂
No need to drain any liquid or squeeze water from the carrots. Just use them as is.
Just pulled this out of the oven and oh boy does it smell delightful. I will make the frosting tomorrow and let it cool over night. Cannot wait to try! Yay for Carrot Cake season!
Hi… doubted if the thickness of the carrot sheet cake and the Texas sheet cake will be the same. I wanted to make cake/ dessert boxes where they look neat and symmetrical.
thanks
This was delicious! Every Easter for the past five years I have made your ‘Best Carrot Cake Ever,’ and have always loved it. There was never a need for another carrot cake in my life until this year when I just didn’t have the time to prepare it. We had to have carrot cake, so I mixed up this baby and fell in love! The frosting was a dream! So light and creamy, it barely made it on the cake because I wanted to eat it all! I trust anything you post, thanks for all the goodness 🙂
Thanks so much, Jessica!
Haven’t made a carrot cake in years and it was a HUGE hit. Easy to make, crowd pleaser and no nuts or raisins for the win!
P.S. Mel, thanks for getting me out of my cooking/baking rut yet again. We adopted a child last year and with two boys who are almost twins in age, it’s been EXHAUSTING. But I have been combing through your recipes and we are all grateful for your ability to rock life, because we are eating well again 🙂
Haven’t made a carrot cake in years and this one was amazing. Easy, everybody loved it, no nuts or raisins so a total win!
(Thanks Mel for getting me out of my cooking/baking rut yet again! We adopted a child last year and so our two boys are almost-twins and it has been EXHAUSTING. I finally kicked my butt into gear and have been combing through recipes on here and we are all benefiting from your ability to just rock life.)
Oh, Rachel, wow! You are AMAZING!!
How deep does the pan need to be? Will a jelly roll pan work?
My pan is about 1- or 1 1/2 inches high.
I use a jelly roll pan to bake mine.
I made this cake today for my uncle who loves carrot cake. We all LOVED this cake and believe it was one of the best carrot cakes we had. Thank you for this recipe.
I am a mother of 3. I visit your site often for recipes and ideas. Thank YOU for doing what you do!
Thanks so much, Caroline!
What’s your suggestion with adjustments for altitude? (I’m in UT). Made a half batch today and it was still raw in the middle after 30 minutes. Gave it 5 more, then took it out, but it ended up sinking. So maybe I needed a higher temp overall? Love your site, and have been following for years!
Hi Kate – try adding a few tablespoons more flour and decrease the temp slightly (may need to cook longer but that way the sides don’t get done before the middle)
This was my second time making this recipe and each time it gets wonderful reviews. I use the frosting recipe from your other carrot cake because I tend to have those ingredients on hand. I love how it feeds a crowd and the leftovers stayed great for a few days afterward. Thank you for such great recipes!
Thank you, Alison!
Can you clarify the yield? On the top of the recipe it states a 9×13 pan but instructions have it baking in a 11×17 with notes at the bottom of the recipe to halve it for a 9×13. I have made this once and halved it for a 9×13 but it seemed really moist so I’m unsure if it was a misstep on my end. The flavors were spot on btw and my hubby is in love but asked me to add some nuts this time around. Thanks in advance!
Thanks for the catch, Alissa – the yield was incorrect for this. As written, it does yield a large sheet pan (11X17-inches or so).
I made the recipe exactly as the recipe said and it was all frothy on top while baking and ran and over the sides of my cake pan all over the bottom of my oven 🙁 I don’t know what I did wrong, other than 1 1/2 pounds of shredded carrots was a lot more than 1 1/2 -2 cups, like approximated in the above comments — it was more like 4 cups….
Oh darn it! Sorry to hear that, Ellen. Do you live at high altitude?
I live at 4500 ft and this overflows for me. I take about 2 cups of batter out and cook in a separate pan and the sheet pan comes out perfectly. It is such a delicious carrot cake!
Can this be made into cupcakes?
I haven’t tried – sorry! I’m sure the recipe could though – it’s a pretty basic cake recipe.
Do you know how many cups = 1 1/2 lbs of carrots? I LOVE Carrot Cake! MMMMMMM
I’ve actually never measured this – sorry! But I’m guessing it’s right around 3 cups or so?
For your 11×17 baking sheet – how tall do the sides need to be? Thank you!
I use the really common baking sheets that probably are about an inch high.
hi… i don’t have applesauce. what can i use to substitude it? thanks
You can use oil
First time making. I grated a 1 pound bag of carrots.. when pouring batter into 11X17 I had waaay too much batter. Put the excess into a round cake pan. I wonder what happened? My 11X17 had like inch high sides. Can’t wait to try it
Is it possible to make this as a two layer round cake? If so, how would you modify it? Thank you!
I would probably just make the unbelievable carrot cake recipe on my site instead. 🙂
LOVE this recipe!!! The cake gets raves every time it’s served. I added a handful of raisins to the batter today and it added even more deliciousness and texture.
This is the BEST carrot cake recipe! My whole family loved it, even my picky 4 yr old loved eating the “vegetable” cake. The frosting was divine. I made this on Saturday night for Easter Sunday and the leftovers even 4 days later are delicious.
Glad you loved it!
Hi will this cake be ok if I make it the day before? I have a lot of cooking Easter morning and it would help if this were already finished. Thanks!
Yes I made it last year the day before
Yes! It will be fine if well covered and refrigerated.
Made a 9×5 loaf and the rest made four cupcakes (four sampling). Loaf baked at about 32min, cupcakes 22min; and I used the cheesecake frosting from your cake recipe… aaaaahhhhh! Heaven, so keeping this in the dessert rotation!!!
would you recommend cake flour? what kind of flour do you use?
I use all-purpose flour.
I used only two scarce cups of sugar and the result was way better as it was way way way less sugary sweet, but the recipe itself is nonetheless lovely! Thank you very much!
I cannot get over how good this carrot cake is!!! For the oil I did half coconut oil/ half avocado oil (so it made me feel like we were being healthy ;). My husband hardly ever eats more than a small serving of any dessert I make (because his moms are always better…) and he ate two HUGE servings and took some to work today. Hooray!
Hi Mel, this recipe looks brilliant. From past experience I know your recipes never fail. Am trying this for a bake sale at my kids school.
Will this frosting be stiff enough for piping onto cupcakes?
This is a pretty soft frosting, Malini – I haven’t tried piping with it and my gut feeling is it is too soft but you could certainly try!
Made this for Easter today, and everyone said that it was delicious and very moist. I used a 1/2 cup of applesauce and 1 cup of oil. Mel, I think cutting the oil in this recipe was very wise as it is not missed at all. Thank you! 🙂
I love your recipes and trust your judgement, so I’m wondering if this is your favorite cream cheese frosting recipe? I’ve got a birthday on Saturday that I would like to make it for. I’ve tried to find a great frosting and haven’t yet!
I like that cream cheese frosting recipe but the one from this other carrot cake is probably my favorite (the little bit of sour cream takes it over the top).
So I used this recipe for Easter to make individual mini carrot cakes and it was to die for!!! It was a huge success!!! Thanks so much for another great recipe!!!
I LOVED your Easter menu. This year 3 of the 4 came from your easy to choose menu!
The carrot cake to end the meal was the best ever! So easy and the whip cream made the icing so light and delisch!
Thank you thank you
I love this frosting. Do you think this recipe would frost 2 9in cakes?
Rachey – I’ve never tried it for that size of cake. It might be pretty close, if it were me I’d halve the recipe again (so make a 1 1/2 batch) just to be safe. Good luck!
I made this and stuck exactly to the recipe, but did a 13X9X2 and a 13X9X1. I don’t think you could get two 13x9x2’s out of this. I made 50% more frosting too and had a surplus. This recipe is very very good, I and my guests enjoyed it. It does contain a ton of sugar, I think the frosting especially could use less. It tastes good as it, but leaves that sugary taste residue on your teeth.
made this for a get-together over the weekend. like so many of your recipes, it was so easy and so good! everyone loved it. added it to my “love” folder. 🙂 thanks!
Served this cake for Easter dinner, and it was a hit! I halved the recipe since there were only 5 of us, and I still have some leftover in my fridge. I told my son this morning that it’s probably not a good idea for me to be left alone with that cake – I know I’ll be sneaking bites all day! Mmm, just writing about it has my mouth watering – gotta’ get some in my mouth right now. 🙂
Since you halved the recipe, what did pan or sheet did you bake it on/in? I don’t have a smaller baking sheet.
This was so easy and good to bring to church. It was gobbled up and my best pal even had seconds. Now that is the ultimate compliment.
I’m in the process of making this cake. How many cups is 1 and 1/2 # of carrots? I don’t want to make it wrong, could you help?
Thanks
LeeAnn, I’m not absolutely sure because I usually use 3/4 of a 2 pound bag but its probably 1 1/2 to 2 cups.
I don’t know about everyone else…but I MUST HAVE crushed pineapple in my carrot cake. Maybe it’s just a California thing…..since California Carrot Cake ALWAYS has crushed pineapple in it. And for those who put raisins in……NOOOOO!!! Now is there a way to make carrot cake into cookies?!?!?
Hi, i just want to what can i use to substitue applesauce in the receipe? Thanks….
Ivy – you can use vegetable oil in place of the applesauce.
I never knew I liked carrot cake until I made this for my husband’s birthday. Any time something is so ridiculously delicious that I lose all self-control and cannot stop eating it, I dub it: dangerous. This cake is Dangerous with a capital “D,” my friend.
This was by far the easiest and most DELICIOUS carrot cake I have ever come across!!!!!!!!!!!! I made one and took it to work…. it was gone by noon…. I go to work at 10:30 lol it was SO moist and heavy.. oh man, can’t wait to make another one!!!!!!!!!!!!!
This was so amazing! I can’t decide if I like the frosting or the cake the best, because they are both sooo good! I love all your recipes, I don’t usually comment, but I wanted to say thanks for making my kitchen life easier. The hardest part about cooking is finding a good recipe! Also for this recipe I used frozen grated carrots I had from my garden and I didn’t know the weight, so I used 4 cups and it seemed perfect. I drained them after thawing them, so it wouldn’t make the batter runny. Just wanted to mention that in case someone else needed the measurement. Thanks again for a winning recipe!
Ashley – I have made this 24 hours in advance (frosted and everything) and kept it in the refrigerator…it keeps very well.
I’m wanting to make this for Easter on Sunday. Can I make it a day or two ahead and keep it in the fridge? Will it still be moist and yummy???
This was so good Mel! Thanks for yet another keeper.
This was such a huge hit with my husband and his co workers! I substituted crushed pineapple in place of the applesauce. And the frosting…..so good. I will definitely be using it in place of typical dense cream cheese frosting.
Hey Melanie,
I made this for Easter this year and just an fyi…I froze the leftovers with the frosting on and I pulled it out last night for some company and it tasted awesome!! just like I made it fresh :)–it freezes and defrosts beautifully!
I check your page everyday, because I’m kind of stalking you! I love how you break everything down to make it easier. I always tell people it is one of Mel’s recipes…they are starting to think you are a family friend. Anyway, I made this cake yesterday for Easter; Big hit. However, it was freckled with green specks. I googled and could only come up with it being a reaction to baking soda/powder. That was good enough for the family, but how can I prevent it in the future? Still tasted amazing 🙂
Stefanie – how bizarre about your cake! To be honest, I have no idea why that would have happened, I’ve never heard of such a thing. It sounds like what you’ve read could be a likely culprit but who knows how to prevent it? Sorry I can’t be of more help – I’ve never had the green speckled effect!
Actually, in your second photo of this post, right in the middle of the “bite” I can see a green speck!
My real reason for posting though is to ask about nuts. I love a nutty carrot cake. Do you have any suggestions for incorporating nuts into this recipe?
Haha, you are right. I never noticed that. Although that could be more likely due to my kids getting some of the carrot top greens in with the shredded carrots but maybe there is something to the baking soda reaction.
I made this recipe with juiced carrots. I juiced the carrots, took the pulp and added the juice back into them. It made for wonderful texture in the cake. I hand stirred wet ingredients into dry. I baked the recipe in two 9×13 and iced and layered them, but I think I would just make one deeper cake next time. The recipe made a great flavor and my brother “the chef” loved it and took it to work as a potluck where everyone loved it, including someone who LOVES carrot cake who said it was the best carrot cake he had ever tasted. Thanks for the recipe; it’s a keeper.
I just found this and was so in the mood for carrot cake . . . and cupcakes. This recipe worked really well as cupcakes also! So moist and just really yummy! Didn’t need the frosting, but ohhh, the frosting was amazing! I halfed the recipe and only used oil because I didn’t have any applesauce at the moment. I got 18 cupcakes out of it and baked them for 20 min and they were perfect!
Looks delicious!!
Hey Mel
Well, I’ve made this cake 4 times now(everyone keeps asking for it) It’s worked GREAT each time!
Jessica – you are nice to fill people’s requests! I’m so glad this cake has been a hit. Thanks for letting me know!
I made this and it was a hit! Thanks, so yummy!
Thanks, Kathy – happy this was a hit!
Mel,
Ok, I’m not normally a carrot cake person… but this was GOOD! I love your site. Thanks for sharing your hard work with the rest of us. I have the cake (2nd attempt) cooking in the oven right now. The smell is heavenly! Thanks for the tip on how big it is!
Jessica – did it work out the first time, too, or was the second try just because you liked it? Thanks for checking in to let me know!
I made this cake for Easter and it was amazing! We had family over for the traditional egg hunt and dinner, the cake was a hit. I could eat a pound of this frosting (I can hear my thighs screaming in agony). Thanks so much for adding to my Easter dinner! -Krista
Krista – I’m glad I’m not the only one whose thighs are revolting against this frosting! Thanks for letting me know cake (and frosting) were a hit…
Yum, yum and more yum! This was my first time making carrot cake and it was delicious! I loved that the recipe was HUGE and I could share the deliciousness with friends and family. We all LOVED it! Thanks so much!
Lesley – thanks for letting me know this cake turned out well for your daughter’s 1st birthday! Happy birthday to her! Thanks for letting me know.
I made this cake yesterday (1/2 recipe) for my daughters first birthday. Yummy and simple, this is my kind of cake. I have loved all the recipes I have tried from your site, thanks!
Marissa – your comment made me laugh! I can just picture your Granny yelling to you that you did well! Too funny. I’m glad that this worked out for you!
I made this for Easter dinner with my family at my Grandparents’ house. My Grandma yelled across the yard, “Rissa, this carrot cake is so good!” And she informed me I have proven myself as being able to bake. (I’m a newlywed and fairly new to cooking.) Thanks!
Thanks, Sara!
made this cake yesterday for Easter, we all loved it! thanks again for another great recipe!
deanne – the recipe that I gave in my post is WITH my changes so if you want to make it the way I did, you don’t need to further cut down the eggs/oil. Hope that helps!
did you make the changes that you talked about in the recipe that you wrote down? or do i still need to cut out one egg (so if i halved it i would only use one egg)) and still reduce the oil even more and add more applesauce than what you have down? hopefully that makes sense
I am so glad you enjoyed the cake! I just pulled all of the carrots out of my winter garden & along with oodles of baby food, I plan to make a couple of these babies. I can’t wait to try the whipped cream frosting. Yum!
Oh, & a year ago or so I found a quarter sheet jelly roll pan (made by Calphon) at a discount store… TJ Maxx or something… anyway, I almost always just do 1/2 of the recipe unless I have a crowd to feed! You just have to decrease the baking time by a bit.
Carrot cake is my favorite. Yours looks terrific!
Can I just say how much I love your site?! I can? I LOVE YOUR SITE! I am a visitor 2-3 times a week. I haven’t made a single one of your recipes that I didn’t really like…and that’s not normal. We have the same taste in food I think, although I can’t stand asparagus, sorry. You’re hilarious. I’ve never commented before but after this carrot sheetcake recipe that I needed for Easter that you suddenly saved me with AGAIN…THANKS!!! You rock!
what a unique frosting! i thought regular cream cheese frosting was as decadent as one could get, but i was wrong. so very wrong. 🙂
I have been searching for the last week for a Carrot Sheet Cake recipe! This one by far looks the BEST, and just in time for the event I need it for. Thank You! 🙂
I’ve never made a carrot cake in sheet cake form….super idea, Mel! And the frosting looks heavenly rich!
Mel–you read my mind! I have had “carrot cake” written on the white board on my fridge for weeks now–no lie. Just been in the mood. Now I don’t have to search for a recipe. This one looks awesome.
There is a carrot cake season? In my house it’s all year long, baby! I love carrot cake in all its varieties. Sometimes cream cheese frosting is just too heavy for me, I can’t wait to try this frosting recipe!
This cake looks and sounds amazing. I love the addition of heavy cream in the frosting.
Oh my…these last several recipes ALL look delish. I can see my Easter dinner shaping up quite nicely thanks to you. 🙂 I think the traditional ham is out the window!
I love carrot cake, this recipe looks delicious! Can’t wait to try the frosting I’m sure it is heavenly.
Carrot cake is a favorite in our house, and I make one that has crushed pineapple in it (we love it!). My son’s birthday is in April, I can’t wait to try your whipped cream cheese frosting on a carrot cake…it looks like it would take almost any cake to the “over the top” level! Thanks for sharing, Mel!