Name: Carrot Cake Sheet Cake – Easy Cake Recipes for Every Occasion
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups finely grated carrots; 1 cup chopped pecans (optional)

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This carrot cake sheet cake hits that sweet spot between comfort and celebration. With just the right amount of spice, a moist crumb, and a lusciously thick layer of cream cheese frosting, it’s got all the hallmarks of a family favorite—without the fuss. It’s the kind of cake I turn to when the craving hits but time is short and guests are coming. You don’t need a mixer, you don’t need to layer anything, and no piping bags involved. Just stir, bake, slather, and maybe steal a corner while it’s still warm (yes, I do that). Whether you’re a baking beginner or you just want a go-to dessert that people genuinely ask for again, this easy cake recipe delivers every time. It fits right in with other sweet easy recipes, feels right at home in your file of quick and easy recipes, and carries that homemade cake magic that we all love. Perfect for holidays, potlucks, or—let’s be real—a random Tuesday night where only carrot cake will do.

1) Key Takeaways
2) Easy Carrot Cake Sheet Cake Recipe
3) Ingredients for Carrot Cake Sheet Cake
4) How to Make Carrot Cake Sheet Cake
5) Tips for Making Carrot Cake Sheet Cake
6) Making Carrot Cake Sheet Cake Ahead of Time
7) Storing Leftover Carrot Cake Sheet Cake
8) Try these Cakes next!
9) Carrot Cake Sheet Cake
10) Nutrition

1) Key Takeaways

This is your go-to carrot cake sheet cake for every season, every gathering, and every sweet tooth moment. It’s unfussy, forgiving, and full of warmth. We’re talking about a one-pan wonder with finely grated carrots, a kiss of cinnamon, and a swirl of tangy cream cheese frosting that’s smooth enough to tempt you into licking the spatula. Twice.

We’re using everyday ingredients—no buttermilk or sour cream drama here. The oil and applesauce team up to keep things soft without tasting greasy. And that crushed pineapple? It’s the unsung hero of this entire operation. One bite and you’ll know it belongs.

Call it an easy cake recipe, a crowd-pleasing dessert, or your new favorite baking therapy. Whatever the name, it’s a keeper. The best part? You can bake it today, frost it tomorrow, and eat it all week. If it lasts that long.

2) Easy Carrot Cake Sheet Cake Recipe

I love a layer cake as much as the next food-obsessed home baker, but let’s be honest—it’s a lot. This carrot cake sheet cake skips the balancing act. One pan, no stacking, no stress. And still all the joy. You know the kind of recipe that makes you feel accomplished without making you weep into your oven mitts? This is that.

What makes this one special is how well it captures everything people love about carrot cake—moist crumb, bold spice, slight tang—and delivers it without overcomplicating your life. That’s why it ranks high among my favorite sweet easy recipes. It’s a bit nostalgic, a bit rustic, and fully worthy of the word “homemade.”

Whether it’s a birthday party, Easter brunch, or just Wednesday night because you feel like it, this easy cake recipe fits the moment. Bonus: it keeps really well. So make it ahead and thank yourself later.

3) Ingredients for Carrot Cake Sheet Cake

All-purpose flour: The base of our cake. It provides structure without making it heavy.

Baking powder & baking soda: The dynamic duo that helps the batter rise and stay light.

Salt: A little bit goes a long way in bringing out all the other flavors.

Ground cinnamon, nutmeg, cloves: These three give the cake its warm, cozy spice and make it taste like fall even in spring.

Eggs: Add richness and stability. Room temperature eggs mix in smoother.

Granulated sugar and brown sugar: Granulated keeps it light, brown sugar adds depth and that hint of molasses.

Vegetable oil: Makes the cake moist and tender without butter. Plus, no waiting for softening.

Applesauce: This keeps the crumb extra soft and subtle without piling on extra oil.

Vanilla extract: Don’t skip this. It rounds everything out and makes the whole cake taste finished.

Grated carrots: The star. Make sure they’re finely shredded for even baking and better texture.

Crushed pineapple: The secret weapon. It adds moisture and a surprising layer of flavor that just works.

Chopped walnuts (optional): For those who love crunch in their baked goods. Toast them for extra flavor if you have time.

4) How to Make Carrot Cake Sheet Cake

Step 1: Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment for easy removal.

Step 2: In a big bowl, whisk together the flour, baking soda, baking powder, salt, and spices until combined.

Step 3: In a second bowl, mix eggs, both sugars, oil, applesauce, and vanilla until the mixture is smooth and blended.

Step 4: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.

Step 5: Fold in the shredded carrots, pineapple, and nuts. The batter will be thick but scoopable.

Step 6: Pour into your prepared pan, spread evenly, and bake for about 35 to 40 minutes. Let it cool completely before you frost it.

5) Tips for Making Carrot Cake Sheet Cake

Shred the carrots yourself using a box grater. Pre-packaged shreds are too dry and chunky, and they don’t soften well while baking.

Use canned pineapple in juice, not syrup, and drain it well before adding. Too much liquid can mess with the texture.

If you want to go big on flavor, toast your nuts before adding them. Just five minutes in a skillet brings out their depth.

6) Making Carrot Cake Sheet Cake Ahead of Time

This cake holds up like a champ. Make it the day before and frost it the next morning—it might even taste better after a rest.

If you’re planning ahead, bake the cake and leave it in the pan. Cover tightly with foil once it cools and leave it on the counter overnight.

To freeze, wrap slices individually in plastic and foil. Thaw in the fridge overnight or at room temperature for a few hours. Add fresh frosting and you’re back in business.

7) Storing Leftover Carrot Cake Sheet Cake

Refrigerate the leftovers in an airtight container. The cream cheese frosting makes it fridge-friendly. It’ll last for 5 days—if it survives that long.

Let it come to room temp before serving again. The frosting softens, the spices shine, and everything tastes fresh again.

Want to freeze it? Go for it. Just wrap well and avoid stacking slices unless they’re separated. Good for those who love quick desserts that are ready on a whim.

8) Try these Cakes next!

9) Carrot Cake Sheet Cake