Carrot Cake Sheet Pan with Cream Cheese Frosting
So you want a dessert that feels wholesome but still tastes like a full-blown treat? Enter Carrot Cake Sheet Pan with Cream Cheese Frosting—moist, spiced, packed with carrots (hello, vegetables), and slathered in tangy cream cheese frosting that nobody ever complains about. It feeds a crowd, slices cleanly, and makes you look like you put in serious effort. You didn’t. We love that.
This cake walks the line between “classic” and “dangerously snackable.”
Why This Recipe is Awesome
First, sheet pan = crowd-friendly. No layers, no stacking, no sliding cakes giving you anxiety.
Second, carrot cake stays ridiculously moist. Days later? Still good. That’s rare cake behavior.
Third, the cream cheese frosting deserves its own fan club. Tangy, smooth, and absolutely necessary.
And let’s not ignore the optics—carrots give this cake a tiny health halo. Is it deserved? Debatable. Do we accept it anyway? Yes.
Ingredients You’ll Need
For the carrot cake:
- All-purpose flour – reliable and sturdy
- Granulated sugar – sweetness covered
- Brown sugar – depth and moisture
- Baking soda – lift provider
- Cinnamon and nutmeg – warm spice energy
- Salt – balances everything
- Eggs – structure squad
- Vegetable oil – keeps it ultra-moist
- Vanilla extract – flavor booster
- Finely grated carrots – the star
- Chopped walnuts or pecans – optional crunch
For the cream cheese frosting:
- Cream cheese, softened – room temp or chaos
- Unsalted butter, softened – smooth and rich
- Powdered sugar – melts in perfectly
- Vanilla extract – subtle but important
Step-by-Step Instructions
- Preheat and prep.
Preheat oven to 350°F (175°C). Grease and line a rimmed sheet pan with parchment paper. - Mix dry ingredients.
In a large bowl, whisk flour, sugars, baking soda, spices, and salt until evenly combined. - Add wet ingredients.
Mix in eggs, oil, and vanilla until smooth. The batter will look thick—this is correct. - Fold in carrots.
Gently fold in grated carrots and nuts if using. Don’t overmix. - Bake.
Spread batter evenly in the pan. Bake for 30–35 minutes until a toothpick comes out clean. - Cool completely.
Let the cake cool fully before frosting. Warm cake and cream cheese frosting do not get along. - Make the frosting.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy. - Frost and slice.
Spread frosting evenly over the cooled cake. Cut into squares and serve.
Common Mistakes to Avoid
- Using pre-shredded carrots.
They’re dry and sad. Grate fresh ones. - Frosting a warm cake.
Melted frosting is not the goal. - Overmixing the batter.
This leads to dense cake. Keep it gentle. - Skipping parchment paper.
Sheet pans love to cling. Protect yourself. - Overloading with nuts.
A little crunch is great. Too much is distracting.
Alternatives & Substitutions
No nuts? Skip them entirely—still excellent.
Want extra flavor? Add orange zest or crushed pineapple (drained). Moisture level stays elite.
Dairy-free crowd? Use plant-based cream cheese and butter. Texture holds up well.
Cutting sugar? Reduce slightly, but don’t go wild—this cake likes balance.
FAQ (Frequently Asked Questions)
Does this cake feed a crowd?
Yes. Cut into small squares and it easily serves 20+ people.
Can I make it ahead of time?
Absolutely. It actually tastes better the next day.
Does carrot cake need refrigeration?
Yes, because of the cream cheese frosting.
Can I freeze it?
Freeze the unfrosted cake. Add frosting after thawing for best results.
Why use oil instead of butter?
Oil keeps the cake moist for days. Butter can’t compete.
Is this cake very sweet?
It’s balanced—spiced and tangy, not sugar overload.
Final Thoughts
This Carrot Cake Sheet Pan with Cream Cheese Frosting is reliable, cozy, and perfect for feeding a crowd without stress. It’s moist, flavorful, and topped with frosting that people absolutely lose their minds over.
Make it once, and congratulations—you’re now “the carrot cake person.”
