Sheet Pan Carrot Cake Recipe
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Easter comes early this year and it’s time to start thing about the upcoming holiday. Carrot Cake is a classic Easter dessert, and today I am sharing a twist on that cake. This sheet pan carrot cake is sure to become a favorite. I love the ratio of cream cheese frosting to cake that you get with this version.
Why worry about baking a layer cake when you can bake the whole cake in one pan? This reduces prep time and is enough to feed a crowd!
This version of a carrot cake recipe is straight forward and a basic carrot cake with carrots and cinnamon. No pineapple, coconut, nuts, or raisins are in this one. However, if you truly want those raisins or nuts you can totally mix some in!
This cake has no oil; instead, it uses unsweetened applesauce. Usually, you don’t want to use all applesauce, but it works for this cake.
Another difference with the cake is the frosting calls for almond extract instead of vanilla. I love that buttery flavor it adds to the frosting. However, if you are opposed to almond extract, just use some vanilla extract as a substitute.
Ingredients to make Sheet Pan Carrot Cake
- UNSWEETENED APPLESAUCE
- SUGAR
- LARGE EGGS
- ALL-PURPOSE FLOUR
- BAKING SODA
- BAKING POWDER
- SALT
- GROUND CINNAMON
- GRATED CARROT
- BUTTER
- CREAM CHEESE
- ALMOND EXTRACT
- POWDERED SUGAR
HOW TO MAKE CARROT SHEET CAKE
Let’s make the cake!
You start by beating the applesauce, sugar and eggs together in a large bowl. I use an electric hand mixer to do this. However, you can use a stand mixer if you prefer. In another bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together.
Gradually beat the flour mixture into the wet ingredients. Then, fold in the grated carrots until they are evenly spread throughout the batter.
Spread the batter onto a sheet pan sprayed with non-stick cooking spray. Bake at 350 degrees for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Now it’s time for the frosting!
In a large bowl, beat the butter and cream cheese together until fluffy using an electric hand mixer.
Then, add in the almond extract and powdered sugar. Mix again until smooth. Spread on top of the cooled cake.
Frequently Asked Questions
Can I use pre-shredded carrots instead of grating them myself?
Pre-shredded carrots are easy to use but can make the cake drier and thicker. Freshly grated carrots are better for moisture and texture. I recommend using freshly grated carrots for the best results. I use a food processor or a box grater.
Can I make this cake ahead of time?
Yes, you can! Carrot sheet cake tastes better the next day as the flavors have had time to meld together.
You can store the cake without frosting in a sealed container, and keep it at room temperature for two days. Alternatively, you can store it in the fridge for up to five days. Frost the cake just before serving for optimal freshness.
Can I use a different frosting instead of cream cheese frosting?
Carrot cake often has cream cheese frosting, but you can also use vanilla buttercream or powdered sugar glaze. Just keep in mind that the flavor and texture will be different from the traditional cream cheese frosting.
Can I add nuts or raisins to the cake batter?
Absolutely! You can add chopped nuts (like walnuts or pecans) or raisins to the cake batter for added texture and flavor. Simply fold them into the batter after incorporating the dry ingredients.
FOR MORE RECIPES LIKE THIS, TRY:
- Applesauce Spice Cake
- Carrot Cake Cupcakes
- Holiday Carrot Cake
- Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Sheet Pan Carrot Cake
Real Mom Kitchen
Equipment
Ingredients
- 1 ¼ cups unsweetened applesauce
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups grated carrots about 4 medium carrots
- Cream Cheese Frosting
- ½ cup butter, softened
- 1 (8 oz) pkg cream cheese, softened
- 1 tsp almond extract
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 12×17-inch sheet pan with non-stick spray. Set aside.
- With a hand mixer, beat applesauce, sugar, and eggs together in a large bowl until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Gradually mix in the dry mixture into the wet mixture.
- Fold in carrots. Spread batter evenly into the prepared pan.
- Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
- For Frosting: Beat butter and cream cheese until creamy and fluffy. Add in almond extract and powdered sugar. Beat until smooth. Spread over the cooled cake. Slice into squares and serve!
Nutrition
This recipe is adapted from Life in a Lofthouse.
