Carrot Cake Sheet Cake with Cream Cheese Frosting

Carrot Cake Sheet Cake with Cream Cheese Frosting gives you everything people love about classic carrot cake in a form that’s far easier to bake, frost, and serve. A soft, moist, warmly spiced cake is baked in a single 9×13-inch pan, cooled, and covered with a thick swirl of cream cheese buttercream. There are no layers to stack and no cake rounds to level. You simply bake, frost, and cut it into squares. It makes 30 servings, which makes it ideal for potlucks, birthdays, church gatherings, bake sales, and holiday dessert tables.

Why You’ll Love This Recipe

• One pan, no layers, and no stacking or leveling required
• A moist, tender crumb made with oil, brown sugar, and finely grated carrots
• Warm spice from cinnamon, nutmeg, and a pinch of cloves
• Fluffy cream cheese buttercream that spreads easily and swirls beautifully
• Makes 30 squares, perfect for feeding a crowd

Because everything happens in a single sheet pan, this carrot cake sheet cake is also a great make-ahead option: the unfrosted cake can be frozen, and the frosting stores well, so you can break the work up over a few days.

What Does It Taste Like?

This cake tastes like classic carrot cake: moist, tender, and lightly sweet, with warm cinnamon, nutmeg, and clove in every bite. The finely grated carrots keep the crumb soft and give it a subtle natural sweetness, while the brown sugar adds a hint of caramel depth. The cream cheese buttercream on top is tangy, creamy, and sweet, which balances the spiced cake underneath. Because the cake is thin compared with a layer cake, you get a generous ratio of frosting to cake in each square.

Recipe Overview

• Prep Time: 15 minutes
• Bake Time: 40 to 45 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 55 minutes
• Yield: 30 servings
• Pan: 9×13-inch pan

Ingredients

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For the Carrot Cake:

• 1 cup (200g) packed light brown sugar
• 1 cup (200g) granulated sugar
• 1 cup (225g) vegetable or canola oil
• 5 large eggs, room temperature (280g)
• 2½ cups (312g) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 tablespoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ cup (120g) buttermilk, room temperature
• 2½ cups (400g) finely grated carrots, roughly 1 pound

For the Cream Cheese Buttercream Frosting:

• ½ cup (113g) unsalted butter, room temperature
• ½ cup (113g) full-fat cream cheese, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste
• ½ teaspoon fine salt
• 3½ cups (440g) powdered sugar
• 1 tablespoon heavy whipping cream, room temperature
• Green and orange gel food coloring, optional

Ingredient Notes

Light brown sugar and granulated sugar: Used together for sweetness and moisture, with the brown sugar adding a gentle molasses note.

Vegetable or canola oil: Oil keeps the cake soft and moist, and the crumb stays tender even after the cake is refrigerated.

Eggs: Five large eggs at room temperature blend smoothly into the sugar and oil, giving the cake structure and richness.

Buttermilk: Adds tang and tenderness, and it works with the baking soda to help the cake rise. Bring it to room temperature so it mixes in evenly.

Finely grated carrots: Grating the carrots finely, about 2½ cups or roughly 1 pound, helps them melt into the crumb so every bite stays moist rather than stringy.

Cinnamon, nutmeg, and cloves: The warm spice blend that gives carrot cake its classic flavor. The recipe uses a full tablespoon of cinnamon, with smaller amounts of nutmeg and cloves.

Full-fat cream cheese: The base of the frosting. Full-fat cream cheese at room temperature whips up smooth and creamy.

Powdered sugar and heavy cream: The powdered sugar sweetens and thickens the buttercream, and the cream adjusts the consistency so it spreads easily.

Kitchen Tools You’ll Need

• 9×13-inch baking pan
• Parchment paper
• Large mixing bowl and a separate bowl for the dry ingredients
• Whisk and spatula
• Box grater or food processor, for grating the carrots
• Stand mixer with paddle attachment, or a hand mixer, for the frosting
• Offset spatula, for spreading and swirling the frosting
• Flower nails, optional, for even baking in the center of the pan
• Wire cooling rack
• Sharp knife, for cutting the squares

Substitutions and Variations

The recipe source mentions the optional food coloring and flower nails. The rest of these are optional ideas, not part of the original recipe:

• Tint a small amount of frosting orange and green and pipe tiny carrots on top for a festive look, using the optional gel food coloring.
• Fold chopped nuts or raisins into the batter if you like extra texture.
• Top the frosted cake with a light sprinkle of cinnamon.

How to Make the Recipe

The cake is mixed with a simple one-bowl method: sugars, oil, and eggs are whisked together, the sifted dry ingredients are added in two parts with the buttermilk in between, and finely grated carrots are folded in last. The batter bakes in a single parchment-lined pan. While the cake cools, the cream cheese buttercream is beaten together and spread over the cooled cake.

Step-by-Step Instructions

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1. Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper. If using flower nails, place 2 to 3 in the center of the pan, spacing them apart, and spray them with nonstick baking spray.
2. In a large bowl, combine the brown sugar, granulated sugar, and oil.
3. Whisk in the eggs until the batter is smooth.
4. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a separate bowl.
5. Add half of the dry ingredients to the egg mixture and mix until combined.
6. Add the buttermilk and mix until combined.
7. Mix in the remaining dry ingredients until just combined.
8. Fold in the finely grated carrots.
9. Pour the batter into the prepared pan. If using flower nails, press them down against the bottom of the pan.
10. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
11. Leave the cake in the pan on a wire rack to cool completely. To speed this up, place the whole pan in the freezer for about 45 minutes.
12. For the frosting, beat the butter and cream cheese on medium speed with a paddle attachment for 30 seconds, until smooth.
13. Add the vanilla and salt and beat on low until fully incorporated.
14. Gradually mix in the powdered sugar and heavy cream on low speed. If the frosting is too thick, add more cream a teaspoon at a time. If it’s too thin, add more powdered sugar a quarter cup at a time.
15. Cover the frosting with plastic wrap until you’re ready to use it, so it doesn’t form a crust.
16. Once the cake is completely cool, flip it out and remove the flower nails, if you used them.
17. Spread an even layer of frosting over the top and swirl it with an offset spatula. Decorate as desired.
18. Cut into 30 squares with a sharp knife.

Tips for Success

• Grate the carrots finely so they blend into the crumb rather than leaving strands.
• Use room temperature eggs and buttermilk so the batter mixes smoothly and evenly.
• Mix in the final dry ingredients just until combined to keep the crumb tender.
• Don’t overbake. A toothpick with a few moist crumbs means the cake is done, and it will keep setting as it cools.
• Let the cake cool completely before frosting, or the buttercream will melt and slide.
• Use room temperature butter and cream cheese for the frosting so it beats up smooth and lump-free.
• Adjust the frosting consistency with cream or powdered sugar as the recipe describes, to get a thick but spreadable texture.
• Wipe the knife clean between cuts for neat squares.

How to Know It’s Done

The cake is done after 40 to 45 minutes, when a toothpick inserted in the center comes out with a few moist crumbs clinging to it. It shouldn’t come out wet with batter, but it also doesn’t need to come out perfectly clean. The cake should look set and lightly golden across the top.

What to Serve With It

This carrot cake sheet cake is delicious on its own with coffee, tea, or a cold glass of milk, and it’s an easy dessert to bring to a party. For more cake ideas from Poulef, try our Texas Sheet Cake or our Flourless Carrot Orange Cake.

Storage Instructions

Store the frosted cake in an airtight container in the refrigerator for up to 5 days, according to the recipe source. The cake can also sit out at room temperature for a few hours, which makes it convenient for serving at a party. Any leftover frosting can be refrigerated in an airtight container for up to 1 month, or frozen for up to 3 months. Stir it well after thawing.

Freezing Instructions

An unfrosted carrot cake sheet cake can be wrapped and frozen for up to 1 month, according to the recipe source. Thaw it before frosting and serving, and frost the cake after it has thawed and is completely cool.

Common Mistakes

• Using coarsely grated carrots, which can leave the crumb uneven instead of soft and moist.
• Overmixing once the flour is added, which can make the cake dense.
• Overbaking, which dries the cake out. Pull it when a toothpick comes out with a few moist crumbs.
• Frosting a warm cake, which melts the buttercream.
• Using cold butter or cream cheese, which can cause a lumpy frosting.
• Using whipped or spreadable cream cheese, which is softer than the full-fat cream cheese the recipe calls for and can make the frosting too loose.

Frequently Asked Questions

How many servings does this carrot cake sheet cake make?

The recipe makes 30 servings when the cake is cut into 30 squares from a 9×13-inch pan.

Can I make this cake ahead of time?

Yes. The unfrosted cake can be wrapped and frozen for up to 1 month, and the frosting can be refrigerated for up to a month or frozen for up to 3 months. You can also frost the cake and refrigerate it for up to 5 days.

Do I need flower nails?

They’re optional. The recipe source uses them to help the center of the cake bake evenly in the pan.

Why is the cake baked at 325°F?

The lower oven temperature, paired with a bake time of 40 to 45 minutes, bakes the cake gently so it stays moist and bakes evenly across the pan.

What if my frosting is too thick or too thin?

If it’s too thick, add heavy cream a teaspoon at a time. If it’s too thin, add powdered sugar a quarter cup at a time.

How do I cool the cake faster?

Leave it in the pan on a wire rack. To speed it up, the recipe source suggests placing the whole pan in the freezer for about 45 minutes.

Does this cake use nuts or pineapple?

No. This recipe is a simple carrot cake with grated carrots and warm spices, with no nuts or pineapple. Nuts are an easy optional add-in if you’d like them.

Recipe Background

Carrot cake has been a favorite for generations, valued for the moisture and natural sweetness that grated carrots bring to a spiced cake. The sheet cake format is especially popular for gatherings because a single pan feeds a crowd, and it skips the work of baking, stacking, and frosting multiple layers. Cream cheese frosting is the classic partner for carrot cake, with its tangy sweetness balancing the warm spices in the cake.

Conclusion

Carrot Cake Sheet Cake with Cream Cheese Frosting is an easy, crowd-friendly version of a favorite dessert. With a moist, spiced crumb and a thick swirl of cream cheese buttercream, it’s simple to make, simple to serve, and easy to make ahead. Happy baking!

More Delicious Recipes You’ll Love

• Southern Pecan Carrot Cake with Cream Cheese Frosting
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• Carrot Cake Cheesecake Bundt Cake
• Lazy Old-Fashioned Pineapple Carrot Church Cake
• Lemon Ricotta Sheet Cake

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Nutritional Information

Nutrition is per serving (30 servings), as provided by the recipe source.

Nutrient	Amount per Serving
Calories	272
Carbohydrates	36g
Protein	3g
Fat	14g
Saturated Fat	4g
Cholesterol	45mg
Sodium	258mg
Fiber	1g
Sugar	26g

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