Carrot Sheet Cake - Handle the Heat
Filed Under: cake | Cakes & Cupcakes | Dessert | Easy

Carrot Sheet Cake

By Melanie Dueck
March 21st, 2016
4.56 from 9 votes
4.56 from 9 votes

This super moist Carrot Sheet Cake topped with smooth sweet cream cheese frosting is super simple to throw together and feeds a large crowd. Everyone will want seconds!

Yield: 24 -30 servings

Prep Time: 20 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Cinnamon spice cake with sweet tangy cream cheese frosting.
Texture: Incredibly moist and tender cake with smooth and creamy frosting.
Ease: Super easy!
Appearance: Beautifully simple.
Pros: Easy and tastes amazing!
Cons: ZERO!
Would I make this again? For sure!

Please welcome back Melanie from Garnish and Glaze as she shares this Carrot Sheet Cake recipe! Don’t forget to show her lovely blog some love! -Tessa

Carrot Sheet CakeWhen I made this gigantic cake (and finished photographing it), I sent out a text to some friends asking who was in the mood for some carrot cake.  Responses flooded in quickly so my daughter and I plated up the cake and then went and delivered them.  The reviews came in with overwhelming satisfaction– “The best carrot cake I’ve ever had!”  “THE best tasting carrot cake EVER.”

One of my friends doesn’t even like carrot cake and just took some for her husband but she ended up eating two pieces! I love when that happens!  When you change someone’s mind about a food, that’s when you know you’ve really got something good. Same thing happened with my husband.  He didn’t like sugar cookies until I made him these Swig Sugar Cookies.Carrot Sheet Cake

This Carrot Sheet Cake is so incredibly moist and full of flavor.  It has lots of cinnamon and a little nutmeg and cloves in the All Spice.  It reminds me a lot of pumpkin breadCarrot Sheet Cake

Since it’s made in a large cookie sheet it cooks and cools a lot quicker and feeds 24-30. It’s the perfect dessert for Easter or any occasion that you need a simple amazing cake but don’t have the time to be artsy and elaborate.Carrot Sheet Cake

You can dress the cake up a bit more by piping on carrots or sprinkling with nuts.  Or you can just leave it simple and sweet.  Enjoy!

4.56 from 9 votes

How to make
Carrot Sheet Cake

Yield: 24 -30 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This super moist Carrot Sheet Cake topped with smooth sweet cream cheese frosting is super simple to throw together and feeds a large crowd. Everyone will want seconds!


For the Cake:

  • 2 cups granulated sugar
  • 1 cup oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups carrots, finely grated

For the Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 – 3 cups powdered sugar
  • 2 teaspoons vanilla


For the Cake:

  1. Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.
  2. In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.

For the Frosting:

  1. Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.
Course : Dessert
Cuisine : American

Melanie Dueck
Author: Melanie Dueck

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

Tessa Arias

About Melanie...

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

Find Melanie on  

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Recipe Rating

  1. #
    Cecilia — September 27, 2022 at 8:59 pm

    Beautiful recipe! Doesn’t call for butter and makes a whole tray.

  2. #
    George — January 23, 2022 at 8:28 am

    Why does the Center of my carrot cake always fall

  3. #
    Anna Hernandez Santamaria — June 19, 2021 at 11:20 am

    Best carrot cake ever, I’m obsessed!! I can’t stop making this, it’s now my favorite cake!!

    • #
      Tessa — June 21, 2021 at 1:23 pm

      I’m so happy to hear this, Anna!

  4. #
    Maidy — December 18, 2020 at 8:14 am

    I’m from Philippines. I started to make this carrot cake recipe and sell this then booooom!!! Best seller! Thank you so much Tessa!

    • #
      Tessa — December 18, 2020 at 11:10 am

      So glad you love this carrot cake recipe!

  5. #
    Staci Thompson — November 30, 2020 at 3:27 pm

    I have made this cake 3 times and all 3 times it’s flat and it spreads like a cookie that doesn’t have enough flour. I followed the instructions step by step each time and am not sure what I am doing wrong! Please help!

  6. #
    Marta J Anderson — July 23, 2020 at 2:57 pm

    The batter is amazing…won’t be able to taste the cake as it is for a neighbors birthday. Is it ok to make it 2 days ahead and freeze the cake, take it out the day you need it and frost it then? I learned this trick from my daughter in law that worked in a bakery. Just not sure it will work on carrot cake! Really easy to make though! I did add some walnuts! I will update with my neighbors review of the cake as she is a carrot cake expert! Thank you

  7. #
    Rina — April 27, 2020 at 2:58 pm

    How long do I bake this recipe in a 9×13 pan?

  8. #
    Elizabeth Smith — March 8, 2020 at 11:31 pm

    I made this great recipe a year ago for a function with lots of people. Everyone loved it. I made double the recipe with half of it sprinkled with slivered almonds. There was some left over so I froze it. We have just eaten the leftover frozen amount and I have to say it tasted virtually as good as it did on day 1. I am about to make another double lot for the same function this year …many thanks for a great (and long lasting) recipe!

  9. #
    Renée DuBose — March 3, 2020 at 9:39 pm

    Great, simple recipe. I added pecans, raisins, and grated apple to mine. Instead of serving single layer sheet cake, I cut circles and made 2-layer mini carrot cakes. They were perfect. The leftovers I plan to freeze to make into cake balls later in the month. I will post pics on IG.

  10. #
    Mariam — December 21, 2019 at 11:50 am

    How should the cake be stored? I need to make it 1 day in advance. I typically freeze my cakes, and then let them come to room temp before serving. Is that what you’d recommend for this? Thanks!

  11. #
    Gem — December 2, 2019 at 7:50 pm

    This cake was so good! Easy to make and beautifully moist. My go to carrot cake recipe now. Followed the recipe to a tee and it worked perfectly. Thank you!

  12. #
    Stella — October 7, 2019 at 3:57 pm

    I want to make this carrot cake, it seems pretty easy. How high is that large sheet cake pan ? And, how much if this can I make in advance ? Thanks in advance for your help ! Stella

  13. #
    Rina — October 7, 2019 at 12:59 pm

    How do I make this to on a 9×13 sheet pan?

  14. #
    Diane — July 9, 2019 at 4:40 am

    I would like to add 1 cup of chopped walnuts when I make this. Do you think I would need to cut back other ingredients so it won’t be too much volume for the pan? Does the batter typically fill about 2/3 ‘s of the depth?
    I don’t want an overflowing mess 🙂
    Thank you!

  15. #
    Briana — April 18, 2019 at 11:29 am

    Can I use cake flour?

  16. #
    Stuart — April 17, 2019 at 3:55 pm

    Hi what flour do you use in this recipe.
    I’m in the Uk

  17. #
    Elaine — February 3, 2019 at 6:44 am

    I haven,t made a carrot cake in many years. I made this sheet cake and used a 1/2 cup applesauce ( unsweetened) and 1/2 cup oil as the only changes. It was incredibly moist, rich and tasty. I took it to an event yesterday and every piece was gone. I will definitely make more of this cake .!!

  18. #
    EDVALDO BARROSO COSTA — November 7, 2018 at 8:44 am

    What a hot thing. I’ll try your recipe today !!!!

  19. #
    Florence — April 11, 2018 at 2:28 pm

    Hi Melanie,
    Thank you very much for sharing your recipe of the creamy cheese carrot sheet cake with me the women I cook and bake for love it there’s never any left over also very easy to make. It’ll be on my menu for tommorow’s dessert yummy.

  20. #
    janice kelly — October 6, 2017 at 4:02 am

    I recently in a restaurant in benidorm had a carrot cake with cream for my dessert when it came it was hot the the topping of the cake had melted and so had the squirty cream I ate some of it but didn’t like it much I didn’t think you could reheat this type of cake later I wasn’t very well

  21. #
    Dave — September 29, 2017 at 7:47 pm

    Got a kick out if Patti’s comment about how much cream to use in the frosting!! Oh my…

  22. #
    kabel mic — June 26, 2017 at 9:18 am

    yummy… good…

  23. #
    Miyoshi — June 14, 2017 at 7:25 am

    I made this yesterday for a special occasion and it turned out great! Thank you! Everyone wanted seconds! I did use 1/2 cup oil and 1/2 cup applesauce in the recipe as another person had suggested.

  24. #
    Nechama — May 28, 2017 at 1:22 pm

    Hi Melanie. Planning to make this cake for memorial day but confused about the quantity of grated carrots. Is the measurement supposed to be 2 cups of grated carrot or 2 cups of carrots,grated? That’s two different measurements!

  25. #
    Scheena — May 22, 2017 at 12:24 am

    Hi melanie,i’m about to make this recipe of yours and was wondering if i can use whole wheat flour & brown sugar instead? Will it alter the taste of the cake? Thank you!

  26. #
    Nina — March 1, 2017 at 1:15 pm

    Baked cake in deeper casserole dish, took longer but came out fantastic. Added some brandy soaked raisins

  27. #
    Michele — January 22, 2017 at 12:19 pm

    I made this for the first time a few weeks ago for a coworker’s birthday…….it was a huge hit. The office was still talking about the cake a day later. Making it again today so my family can enjoy it too! Thanks for the recipe!!

  28. #
    sabun kefir — November 22, 2016 at 7:25 am

    information very good… good job

  29. #
    Elenor — October 16, 2016 at 10:45 am

    Great recipe, very food taste, easy to make, indeed very moist ! Thanks from Holland!

  30. #
    Patti — October 10, 2016 at 10:42 am

    Also, how much cream did you use in the frosting? It isn’t listed in the ingredient list. I’ll start with a tablespoon and increment up from there as needed if I don’t hear back from you in time.

  31. #
    Patti — October 10, 2016 at 10:04 am

    I’m trying this recipe today! My question for you though is what font do you use for your titles and “about Melanie?” I love it!

  32. #
    Jenn — August 28, 2016 at 7:36 pm

    Wondering how this freezes? Thanks in advance.

  33. #
    Lolwa — July 11, 2016 at 3:31 am

    Can All Spice be replaced with something else?

    I’d appreciate your reply!

  34. #
    Gladys — May 3, 2016 at 3:07 am

    I would like to make tis cake tomorrow but just wondering whether can replace the baking soda with baking powder. I really don’t like the smell of baking soda .

    • #
      Melanie Dueck — May 4, 2016 at 12:49 pm

      Gladys, Baking powder and baking soda are not interchangeable. Tessa has a great post about the difference/importance of both.

  35. #
    Leah — April 20, 2016 at 1:24 pm

    I made this cake for Easter as a two layer cake. Other than adjusting the baking time I made it exactly as written. I was a little hesitant, since I like to add spice to my baked goods- but it was EXCELLENT! My husband, who isn’t so liberal with compliments for my baking (not that it isn’t good) told me it was the best cake I’ve ever made. No kidding- it was delicious. I’m going to make it again for his birthday. Thank you for a great, simple but delicious recipe!

  36. #
    Rachel — April 4, 2016 at 11:43 am

    Hello! I recently tried this recipe for a family dinner. It was a HUGE success! I saw your bit about always including nutritional information, and SO appreciate how rare and helpful this is on a recipe! I wondered if you have nutritional information for this particular recipe? I’m having trouble finding any. Thank you!! And fabulous recipe!

  37. #
    myrna — March 23, 2016 at 9:15 am

    I did this cake yesterday and followed every step but it came out a little dry. How can i add more moister to it?

  38. #
    Barb — March 22, 2016 at 3:52 pm

    Recipe call for 13by18 inch pan which is twice size of 13by9 inch pan will not bake correctly.

  39. #
    Clyde — March 21, 2016 at 10:10 am

    I prefer to use less oil in my carrot cake. I cut the oil in half, and add 1/2 cup applesauce. I like to use chunky applesauce for a little crunch and additional flavor.

    • #
      Melanie Dueck — March 22, 2016 at 5:09 pm

      Great way to cut down on the fat and calories! I’ll have to try that.

  40. #
    cathy — March 21, 2016 at 9:28 am

    I tried making this carrot cake but it took longer to bake cause the center didn’t cook and it sunk in the middle. Its an easy recipe so dont understand what went wrong. I used a glass 13×9 pan. I will try one more time.

    • #
      Melanie Dueck — March 22, 2016 at 5:11 pm

      Cathy, This is a sheet cake so it is supposed to be cooked in a 13×18 inch (or dimensions close to that) sheet pan. You can definitely cook it in a 9×13 or even two round pans but it will take longer to bake as you have already experienced.

      • #
        Rina — October 7, 2019 at 1:07 pm

        I want to try making this cake on a 9×13 sheet pan. What is the temp. and duration of baking?


        • #
          Rina — April 27, 2020 at 2:59 pm

          How long do I bake this recipe in a 9×13 pan?

  41. #
    Nadia — March 21, 2016 at 8:43 am


  42. #
    Lorraine — March 21, 2016 at 7:44 am

    Hi Melanie! Just want to ask if what oil did you use? And can I replace it with butter?

    • #
      Melanie Dueck — March 22, 2016 at 5:12 pm

      I used vegetable oil but canola oil works too. I haven’t tried replacing it with butter. I’m sure it would be good, just melt it.

  43. #
    Masker Wajah Alami — March 21, 2016 at 6:46 am

    I am very interested with this recipe I will be making it tomorrow..thanks fpr sharing

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