Pre-order Bigger Bolder Baking Everyday HERE!
Cakes

Carrot Cake Sheet Cake

4.77 from 17 votes
Feeding a crowd this spring? Make my Carrot Cake Sheet Cake recipe and you'll get all you need with the carrot cake flavors you love.
Top-down view of my carrot cake sheet cake.

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHAT YOU GET: A simple-to-make and delicious-to-eat carrot cake topped with tangy cream cheese frosting that’s perfect for a crowd.

When I have a big crowd to please, I immediately think of sheet cake. It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve! 

I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.

Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil! 

How To Make Sure Carrot Cake Is Moist

No one likes a dry cake — and if you serve up a dry cake with vegetables as the major ingredient, people may lose trust in you forever! Luckily, there’s a tried and true method to getting moist carrot cake every time, even in sheet pan form.

Carrot cake is an oil-based cake, which makes it extra moist. Scientifically speaking, the oil locks in the gases that are released when the baking powder and baking soda interact, which slows down the gluten formation. As a result, your cake is extra light. Vegetable oil is also a liquid at room temperature, which will give you that moist mouthfeel, as opposed to butter which will solidify and seem dry. 

Carrot Cake Sheet Cake with slices removed.

What Size Should I Grate Carrots For Carrot Cake?

You want your grated carrots to be as fine as possible. This ensures that they don’t sink to the bottom of the batter but rather give you that wonderful texture in every bite. You also don’t want them to be so big you remember you’re eating carrots! The veggie should give you moistness and a bit of texture, but if you think you need a side of ranch dressing, your carrots are definitely too big! 

Do Nuts Belong In A Carrot Cake?

I argue that they absolutely do! But of course, this is up to you! I love the extra texture toasted walnuts add to a carrot cake, but if you’re a purist, leave the nuts out. If you are using nuts, I highly suggest toasting them before adding them to the batter. Roast the nuts in an oven set to 350°F (175°C) for about 8 to 10 minutes until you can smell the nutty aroma. 

You can also add raisins in if that’s your thing! 

Tools You Need To Make Carrot Cake Sheet Cake

A look at the moist interior of my Carrot Cake Sheet Cake.

Gemma’s Pro Chef Tips For Making Carrot Cake Sheet Cake

  • This cake can also be baked in a 9 x 13-inch (23 x 33-cm) pan. The baking time may be a bit longer, so keep an eye on the cake.
  • Be sure to use a fine grater when grating the carrots for the best texture. Remember, you want texture, not a crunchy salad-inspired cake.
  • You can try replacing the cinnamon with my homemade mixed spice for a different variation. It’s a lovely mix of allspice, cinnamon, nutmeg, and more wonderful warming spices.
  • If you like raisins, 1 cup (5 oz/142 g) can be added to the batter.
  • When frosting, crumb coat the cake to keep things looking nice! To do this, spread a very thin layer of frosting over the entire surface to seal in any loose crumbs, refrigerate for 30 minutes to firm up the crumb coat, and then add your decorative dollops of frosting!
  • Use my Cream Cheese Frosting Recipe.

Get More Cake Recipes:

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Banner to subscribe now to the Bold Baking Academy

 

Carrot Cake Sheet Cake Recipe

4.77 from 17 votes
Feeding a crowd this spring? Make my Carrot Cake Sheet Cake recipe and you'll get all you need with the carrot cake flavors you love.
Author: Gemma Stafford
Servings: 16 people
Prep Time 20 mins
Cook Time 35 mins
Feeding a crowd this spring? Make my Carrot Cake Sheet Cake recipe and you'll get all you need with the carrot cake flavors you love.
Author: Gemma Stafford
Servings: 16 people

Ingredients

  • 2 cups (10 oz/284 g) all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 cups (16 oz/450 g) granulated sugar
  • 4 large eggs (at room temperature)
  • 1 cup (8 fl oz/240 ml) vegetable oil
  • 3 cups (12 oz/340 g) finely grated carrots
  • ¾ cups (3 ¾ oz/105 g) walnuts, toasted and finely chopped (optional)
  • Extra butter (for greasing the pan)
  • 1 recipe Cream Cheese Frosting

Instructions

  • Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) jelly roll pan. Set aside.
  • In a large bowl, stir together the flour, cinnamon, baking soda, salt, and baking powder.
  • In a separate bowl, whisk together the sugar, eggs, and oil.
  • Combine the wet and dry ingredients together until the batter is just combined and smooth. Fold in the carrots and walnuts (if used) and pour into the prepared pan.
  • Bake for 30 to 35 minutes, until a wooden skewer inserted into the center, comes out clean.
  • Let cool completely, then frost with the Cream Cheese Frosting.
  • Serve immediately or cover and refrigerate until ready to serve.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
guest

34 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Peggy
Peggy
5 months ago

Hi, Gemma. Do you have any high altitude tips for this cake? Thank you!

C J
C J
5 months ago

A huge success! Easter dinner dessert, 8 people in for dinner loved it, everyone took some home and I have an empty pan! I myself don’t like carrot cake, never have! Both recipes (frosting) are keepers. Thanks Gemma, you topped off Easter dinner!

Kwajman
Kwajman
4 months ago

This is great with a coffee frosting!!!

Gary McGuire
Gary McGuire
4 months ago

I would like to make this cake for 50 people. I volunteer and cook for senior citizens in my town once a month and I think they would enjoy this cake very much. So should I take and multiply the recipe by 4x and split it between two full sheet pans? Any advice you can give would be appreciated.

Jeannette
Jeannette
5 months ago

If you halve the recipe and put it in a smaller pan , do you halve the cooking time or is it the same

Andrew
Andrew
5 months ago

Delicious. I substituted 1 cup brown sugar for one cup white sugar, added 1/4 teaspoon ground clove and 1/4 teaspoon ground nutmeg. Gave it a bit more spice.

Gary Palladino
Gary Palladino
5 months ago

I use caster sugar instead of granulated sugar does this make any difference? In other recipes as well!
Tried the cinnamon roll muffins very nice & tested on family they loved them.

Irene
Irene
5 months ago

Can I use pineapple tooirene

Krysta Klimaj
Krysta Klimaj
5 months ago

This looks delicious! And I’ve been craving carrot cake. I am allergic to gluten so I was wondering if I could just swap out the flour for a cup4cup flour?

Rose
Rose
5 months ago

Can this be made in a 9×13 pan?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Preorder Bonus List