Sheet Pan Carrot Cake

No ratings yet

This sheet pan carrot cake is a simple and crowd-friendly dessert that's perfect for gatherings or celebrations. Made with a moist, spiced carrot cake base baked evenly in a sheet pan, it’s easy to prepare and ideal for serving a large group. Topped with creamy frosting, it delivers all the classic flavors of traditional carrot cake in a convenient, shareable form!

Course Dessert

Cuisine American

Keyword carrot cake, sheet cake

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 409kcal

Author Laura

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