Easy Carrot Sheet Cake : Perfect for Easter & Crowd-Pleasing Year-Round
This moist and fluffy carrot sheet cake is a classic dessert that never goes out of style—especially at Easter! Made with warm spices, shredded carrots, and topped with rich cream cheese frosting, it’s simple to make and big enough to feed a crowd. Whether you’re celebrating spring or just craving a comforting treat, this cake is a must-bake.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 16 1x
Ingredients
For the cake:
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup vegetable oil
1½ cups sugar
4 large eggs
2 cups finely grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
For the frosting:
8 oz cream cheese, softened
½ cup (1 stick) butter, softened
2½ cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Make batter: In a large bowl, mix oil and sugar. Add eggs one at a time. Stir in carrots and pineapple. Gradually add dry ingredients, mixing just until combined. Fold in nuts if using.
Bake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.
Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
Frost and serve: Spread frosting evenly over cooled cake. Add chopped nuts or carrot-shaped decorations if desired.
Nutrition
- Calories: 320
- Sugar: 26g
- Carbohydrates: 35g