Easy Sheet Pan Carrot Cake with Cream Cheese Frosting

This sheet pan carrot cake is everything you love about classic carrot cake but baked in a 9×13 pan, so it feeds a crowd without stacking or fussing with layers. The crumb is moist and warmly spiced, covered in a thick blanket of tangy cream cheese frosting that sets up just enough to slice cleanly.

It’s my go-to when I want a dessert that feels special but doesn’t keep me in the kitchen all afternoon. The cake stays soft for days, and the whole pan fits right in the fridge.

What Makes This Carrot Cake So Good

The crumb gets its soft, tender texture from a generous pour of oil and a heap of freshly grated carrot. Brown sugar adds a subtle caramel note that makes the spice blend taste richer without overpowering.

Baking in a sheet pan means a higher frosting-to-cake ratio on every square. The thinner cake bakes faster and more evenly too, so you never end up with a sunken center or soggy bottom.

Ingredients

• 2 cups all-purpose flour: spoon and level to avoid a dense cake
• 2 tsp baking soda: gives the cake its lift
• 1 tsp baking powder: works alongside the baking soda
• 1 tsp fine sea salt: balances the sweetness
• 2 tsp ground cinnamon: the backbone of the spice blend
• 1/2 tsp ground nutmeg: adds a warm, slightly nutty note
• 1/2 tsp ground ginger: optional, but adds a tiny kick
• 1 cup vegetable oil: keeps the cake moist for days
• 1 cup granulated sugar: sweetens without weighing down the crumb
• 1 cup packed light brown sugar: for that caramel undertone
• 4 large eggs: at room temperature so they blend smoothly
• 2 tsp vanilla extract: rounds out the spice flavors
• 3 cups grated carrots: use a box grater for the best texture; pre-shredded carrots are too dry
• 8 oz cream cheese, softened: full-fat gives the silkiest frosting
• 1/2 cup unsalted butter, softened: at room temperature so the frosting doesn’t curdle
• 3 to 4 cups powdered sugar: start with 3 cups and add more if you like a thicker frosting
• Pinch of salt: cuts the sweetness of the frosting

Variations / Substitutions

• Add nuts: fold 1/2 cup toasted chopped walnuts or pecans into the batter for crunch.
• Raisins: soak 1/2 cup raisins in hot water for 10 minutes, drain, and fold in with the carrots.
• Crushed pineapple: 1/2 cup drained crushed pineapple adds extra moisture and a subtle tang; reduce the oil by 1 tablespoon if using.
• Dairy-free frosting: swap the cream cheese and butter with plant-based versions.
• Spice blend: use 2 1/2 tsp pumpkin pie spice instead of the individual spices.

Moist Blender Brazilian Carrot Cake is another reader favorite dessert worth making next.

How to Make Sheet Pan Carrot Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with butter or cooking spray. In a large bowl, whisk together the 2 cups flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger until evenly distributed.

The spices should be speckled throughout the flour with no pockets of baking soda visible. This step makes sure the leavening and salt are evenly dispersed so the cake rises uniformly.

Step 2: Beat the Wet Ingredients

In a separate large bowl, beat the 1 cup vegetable oil, 1 cup granulated sugar, and 1 cup brown sugar with a hand mixer or whisk until the mixture looks smooth and slightly thickened, about 1 minute. Crack in the 4 eggs one at a time, beating well after each, then stir in the 2 tsp vanilla.

The mixture will become glossy and pale. It should feel silky and be free of any graininess from the sugars at this point.

Step 3: Fold in the Carrots

Pour the wet mixture into the dry ingredients and gently fold together with a rubber spatula until only a few streaks of flour remain. Scatter the 3 cups of grated carrots over the top and continue folding just until they are evenly distributed.

The batter will look thick and chunky with bright orange flecks. Stop as soon as no dry patches remain; overmixing can make the cake dense and tough.

Step 4: Bake the Cake

Spread the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. The edges will pull away from the pan slightly and the top will spring back when lightly pressed.

Let the cake cool completely in the pan on a wire rack, about 45 minutes. Rushing the cooling will cause the frosting to melt and slide off later.

Step 5: Frost and Slice

While the cake cools, beat the 8 oz softened cream cheese and 1/2 cup softened butter together until completely smooth and creamy, about 2 minutes with a hand mixer. Gradually add 3 cups of powdered sugar, beating on low at first then increasing to high until fluffy. Mix in 1 tsp vanilla and a pinch of salt. If the frosting feels too stiff, add a tablespoon of milk to loosen it.

Once the cake is completely cool, spread the frosting evenly over the top, swirling it with the back of a spoon. Slice into 12 squares and serve. The cake looks especially inviting with a few extra chopped nuts scattered on top.

Tips for the Best Sheet Pan Carrot Cake

• Spoon and level your flour rather than scooping from the bag. Too much flour makes the crumb dry.
• Bring the cream cheese and butter to true room temperature before making the frosting. If yours are still chilly, beat the cream cheese alone to smooth it out before adding the butter.
• For a tropical twist, fold in 1/2 cup drained crushed pineapple along with the carrots. It adds moisture and a gentle tang without making the cake soggy.
• Toast any nuts you add in a dry pan or at 350°F (175°C) for 6 to 8 minutes. It deepens their flavor noticeably.

If you use a different pan, adjust the bake time accordingly:

Storing Leftover Carrot Cake

• Refrigerate: Store the cake tightly covered in the fridge for up to 5 days. The frosting firms up when cold, so let slices sit at room temperature for about 15 minutes before serving for the creamiest texture.
• Serve Cold: Chilled squares are a treat straight from the fridge, especially on warm days.

Frequently Asked Questions

Can I make this carrot cake gluten-free?

Yes, swap the all-purpose flour for an equal amount of a good 1-to-1 gluten-free baking flour blend. The cake stays surprisingly moist.

Can I freeze it?

Absolutely. Freeze the completely cooled, unfrosted cake wrapped tightly in plastic for up to 3 months. Thaw overnight at room temperature and frost just before serving.

Do I need to peel the carrots before grating?

No, just give them a good scrub. The skin is thin and softens completely during baking, so it blends right in.

Why did my cake sink in the middle?

It usually happens when the oven door is opened too soon. Wait until at least 25 minutes of baking before checking. Also make sure your baking powder and baking soda are fresh.

Sheet Pan Carrot Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 560

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 4 cups powdered sugar
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
3. In a separate bowl, beat the oil, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
4. Fold the wet mixture into the dry ingredients until almost combined, then fold in the grated carrots until just distributed. Spread into the pan.
5. Bake 30 to 35 minutes, until a toothpick comes out with moist crumbs. Cool completely in the pan.
6. Beat the cream cheese and butter until creamy, then gradually beat in the powdered sugar, vanilla, and salt. Spread over the cooled cake and slice.

Notes

The cake must be completely cool before frosting, about 45 minutes. For the best texture and flavor, bake the cake a day ahead and frost just before serving; the spices deepen overnight.