Carrot Sheet Cake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Carrot Sheet Cake is the easiest carrot cake made in one hour! Moist cinnamon spice cake filled with carrots and walnuts, topped with cream cheese frosting.

Whether you are looking for the best Carrot Cake to feed a crowd or you just want an easy dessert that lasts all week, you’ll love this tasty Cake Recipe. Moist, delicious, and ready in an hour, this cake is winner!

Carrot Sheet Cake in baking pan with slice removed


When you are craving carrot cake but you don’t want to go through the work of making a layer cake, Carrot Sheet Cake is the recipe you need. The thinner, brownie-sized, cake bars have the perfect amount of frosting and all the flavor you love in a carrot cake. Did we mention it’s frosted and ready to eat (or go to a party) in less than hour?!

This Carrot Sheet Cake is a basic carrot cake recipe with everyday ingredients like sugar and all-purpose flour. The shredded carrots make this sheet cake incredibly moist. Buttery walnuts add a bit of a crunch but you can leave them out if you don’t have them on hand. One of the best things about a sheet cake is you can easily swap out or add ingredients to make it your own.

The star of Carrot Sheet Cake is obviously carrots. You can shred them yourself using a grater or pulse chopped carrots in a food processor. To make it even easier on yourself, pick up a bag of finely shredded carrots at the grocery store. Just make sure the carrots are big enough to taste and add texture (you don’t want a paste), but not so big they are still crunchy when baked.

The subtle earthy, sweet flavor from carrots is practically made for Cream Cheese Frosting. The homemade cream cheese frosting used for this recipe is made in less than 10 minutes. Make the frosting while your cake is baking and keep at room temperature (no more than 2 hours) for easier spreading.

Speaking of room temperature, make sure all your ingredients have been at room temperature for at least 30 minutes before you start making this cake. This not only makes mixing easier it keeps your cake fluffy instead of being dense. This is especially important when adding heavy ingredients like walnuts and carrots. Gently fold the carrots and walnuts into your batter to keep from over-mixing.

Cream cheese frosting is the first pick for this delicious Carrot Sheet Cake, but try other frostings too! You can use Buttercream Frosting or leave it unfrosted and drizzle with Salted Caramel Sauce for a tasty breakfast cake. If you have some extra time, and love decadent flavors, you should definitely try this Carrot Cake Jam recipe! It will make your Carrot Sheet Cake absolutely drool worthy!


Carrot Sheet Cake slice on plate


  • Pineapple: Add 1 cup of crushed pineapple to your cake batter to make it extra moist. For a tropical Pineapple Carrot Cake, serve frosted cake with Pineapple Topping.
  • Mix-Ins: Fold in shredded coconut, white chocolate chips, raisins, or other dried fruit to your Carrot Sheet Cake batter. You can use other nuts like pecans or almonds too.
  • Brown Sugar: Substitute 1 cup brown sugar for the white sugar for a light molasses flavoring and extra moisture.
  • Buttermilk: Give your Carrot Sheet Cake some tang by adding ¾ cup buttermilk or sour cream. Reduce the recipe by 1 egg and ½ cup vegetable oil. 
  • Spices: More classic spices used in Carrot Cake are nutmeg, allspice, and Pumpkin Pie Spice. Add spices a ½ teaspoon at a time to keep them from overwhelming your cake.



  • Serve: Once Carrot Sheet Cake is frosted, it can be at room temperature for up to 2 hours. Unfrosted it can be at room temperature, covered with plastic wrap, for up to 4 days.
  • Store: Cover cake pan tightly with plastic wrap, or place cake in an airtight container, and refrigerate up to 1 week. Set on counter for 30 minutes before serving to bring to room temperature.
  • Freeze: Freeze your cake frosted or unfrosted for up to 3 months wrapped in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight and serve at room temperature.

Carrot Sheet Cake with frosting in baking pan

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Carrot Sheet Cake

Carrot Sheet Cake is the easiest carrot cake made in one hour! Moist cinnamon spice cake filled with carrots and walnuts, topped with cream cheese frosting.
Yield 24
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 4 large eggs , room temperature
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups shredded carrots
  • 3/4 cup walnuts , chopped
  • 4 cups Cream Cheese Frosting


  • Preheat oven to 350 degrees. Grease and flour a 10x15 inch sheet pan or jelly roll pan, set aside.
  • In a bowl, beat eggs, oil and sugar until smooth.
  • Combine flour, baking soda, baking powder, cinnamon and salt. Add to egg mixture and beat well.
  • Fold in carrots and walnuts. Pour into greased baking pan.
  • Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before frosting.


Calories: 387kcal | Carbohydrates: 65g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 270mg | Potassium: 113mg | Fiber: 1g | Sugar: 54g | Vitamin A: 2713IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Carrot Sheet Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 25 degrees to ensure that your baked good does not bake too quickly and burn.

  1. Today was my daughter’s 15th birthday and she wanted a carrot cake. This is the first time I’ve made carrot cake and it was a hit, so was the frosting. I used 1 cup white and 1 cup of brown sugar and added a little vanilla extract to the batter. I also used pecans because I didn’t have walnuts. I grated three cups of carrots as directed. It was moist, not too sweet, and delicious. My family loved it. Thanks for the recipe.

  2. I will definitely make this again. I actually baked in two 8×8 pans (entertained two nights in a row so I had a dessert for each night.) I added 2/3 cup unsweetened shredded coconut and used pecans instead of walnuts. Might add raisins next time. I made the cream cheese frosting following recipe exactly and it was phenomenal!

  3. Yum! I really like the thinner pieces…I love carrot cake but a whole slice of a 3-layer can be too much. The only change I made was to add some raisins (we love them!) and to swap out the baking soda with baking powder as I was worried there weren’t enough acidic ingredients to prevent the taste of the soda coming out. Thank you!

  4. Hi! Love your stuff!! I need the carrot cake recipe for 50 people. Full sheet cake? Can you give me the correct ratios for this large recipe?
    Thank so much!!!!!!


    1. Hello Tina! If you go into the blog and scroll all the way down to the recipe, you will see the serving sizes with the word “yield” in front of it and it will tell you there.

      1. My 2nd time using this recipe. I closely followed the directions. I added crushed pineapple and used some brown sugar with the white as suggested. This is now my new go to carrot cake! Very easy to make. The texture is great and moist. I used a 9×13 pan. This is a winner!!!

  5. Can i use this recipe to make cup cakes?? If so how much batter in each cup cake and oven setting for how long??

  6. This made a truly great carrot & truly easy carrot cake. I personally changed one cup oil to half oil/half – half&half & other minor adjustments.

  7. My daughter’s birthday is coming up and she always asks for carrot cake. I’ll try your recipe this year, looks like it will feed all the party guests!

  8. I love a good sheet cake and this carrot sheet cake does not disappoint! It is the perfect amount of cinnamon, walnuts, and carrots! Thanks for the recipe

  9. This looks awesome. If I don’t have a jelly roll pan, do you think it will work in an 8″x8″ if I cut the recipe by half? Thanks!

    1. You could use a 9 inch square pan without having to half it but it would be thicker than a sheet cake. Make sure to use a toothpick to check for doneness.

        1. Sure but you may need to adjust time for baking and I haven’t cooked in that size for this recipe so I am not sure exactly of the difference. Good luck!

  10. I made this carrot cake for dessert last night and it was incredible! The whole family loved it and I will definitely be making it again soon!

  11. This recipe is a blast from my past! I saw it and had to make it and it’s fabulous! I love the cream cheese icing, too, it’s a must with carrot cake!

  12. Can I bake this in a cake pan? I don’t have a “sheet” or jelly roll pan. How long would I bake it for? Thanks – can’t wait to try this!

  13. I DON’T need 24 servings,, so I’ll cut this recipe in half. This “E-Z Carrot Cake” sounds not only easy, but also tasty & healthy. so I’ll try it out soon. I’ll use Pecans instead of Walnuts, since I like the flavor much better.