Carrot Cake Sheet Cake – Easy Cake Recipes for Every Occasion
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.
Servings: 12 slices
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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the sugars, oil, eggs, and vanilla extract. Whisk until smooth.
- Stir the wet ingredients into the dry mixture until just combined—don’t overmix.
- Fold in the grated carrots and pecans (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting it with your favorite cream cheese frosting.