An Easter classic for good reason! Whether you share this Carrot Sheet Cake with the Easter Bunny is up to you.
Why I Love Sheet Cakes
You can’t beat the goodness of a sheet cake – it’s what dreams are made of. One of the things I love most about them, is that they are SO EASY to make. They’re one big rectangular cake nestled under a blanket of creamy frosting — what’s not to love? I love that there’s no extra work required when it comes to stacking or trimming layers. Plus, you can bake and serve it from the same pan. While sheet cakes might be the go-to for kid’s parties, they can also be sophisticated enough for those of us who are kids at-heart.
In order to truly celebrate Easter, I have prioritized eating carrots as much as possible in the Springtime! Of course, carrot sticks can only sustain you for so long, so it’s nice to have a carrot cake recipe on hand just in case. This sheet cake version of the spiced dessert is a great way to feed a crowd.
For me, the ideal carrot cake is as simple and straightforward as possible– no nuts or raisins inside the cake for me! Of course, you can sprinkle pecans on top to maintain the classic flavor profile. I also love to add a pop of natural color on top with some carrot shavings!
Sheet Cake Success
Let’s talk about what you want in a sheet cake. It should be tender, light, and fluffy, and also sturdy enough to hold a thick layer of frosting without crumbling when diving in with a fork.
One of the best things about sheet cakes is that you can serve them straight out of the pan. As long as you grease the pan there’s really no need for parchment paper. I almost always use non-stick sheet trays for easier clean up. I also really like using a small offset spatula to decorate sheet cakes.
The easiest way to bring carrot cake to the table! This spiced cake is moist and delicious with a hybrid buttercream/cream cheese hybrid.
1 cup canola or vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon kosher salt
2 1/2 cups grated carrots*
1/2 cup finely chopped nuts, for topping
12 tablespoons (1 ½ sticks) unsalted butter, softened
12 oz. cream cheese, softened
1 tsp. almond extract
¼ teaspoon kosher salt
5 cups powdered sugar
For the cake: Preheat the oven to 350˚F. Spray a rimmed 18 by 13-inch sheet tray with non-stick cooking spray.
In a large mixing bowl, add the oil, sugars, eggs, and extract. Using a hand mixer, mix until fully combined.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix with the mixer to combine. Then, fold in the carrots to fully incorporate.
Transfer batter to the prepared pan and bake until a toothpick inserted into the centers comes out clean, about 25 minutes. Allow cake to cool completely.
For the frosting: In large mixing bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Add the extract, salt, and powdered sugar and beat until fluffy.
Spread frosting over cooled cake and top with nuts and carrot decoration, if desired.
Storage instructions: Store in the refrigerator for up to 3 days.
I suggest grating the carrots by hand with a box grater or by using the shredding disk on a food processor. You can purchase the store bought shredded carrots that will also work, but yield a slightly less moist cake.
Hi, I’m Kelsey! New here? It’s so nice to meet you!
My mission is to help you feel inspired to cook a little more and gather those that you love most around your table.