Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe (2024)

This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.

Whenever we get together for a big family dinner we love to make this Sheet Pan Carrot Cake with Cream Cheese Frosting.

There are a LOT of people in our family (between the 6 of us sisters, there are 16 kids with two more on the way!) and this feeds a crowd.

When I am put in charge of the dessert, I love to make a dish that will feed the masses. Some of my favorites are Mom’s Famous Marshmallow Brownies or our Lunch Lady Peanut Bars – both make a ton and ALWAYS get rave reviews.

I decided to mix it up this time and make this Sheet Pan Carrot Cake topped with a fluffy cream cheese frosting.

Oh my goodness – these are so soft and flavorful and the frosting is SO GOOD.

There is a secret to making this carrot cake – you don’t use shredded carrots.

This recipe uses CARROT BABY FOOD.

Don’t be scared by the baby food – it acts kind of like applesauce does in other baked goods, keeping this cake very soft and moist with amazing flavor.

How to make carrot cake sheet cake with cream cheese frosting:

1. Beat eggs and oil together in a bowl.
2. In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
3. Transfer to a greased 15x10x1-in. baking pan (this is like a large baking sheet. If you use a smaller pan, like a 9×13″ baking pan, you will have to cook it for much longer. This recipe is written for a sheet pan).
4. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand). Mix in milk and vanilla. Gradually beat in confectioners’ sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it’s easier to spread). Gently spread the frosting on top of the cake using a spatula.
6. Cut into squares and serve.

How to frost sheet cake Carrot Cake:

Before you frost this cake, make sure that the cake is completely cooled. I will sometimes even make this cake the day before and then frost it the next day.

The recipe provided in this recipe does make for a thick layer of frosting on the bars (my family LOVES frosting), but if you prefer less frosting you can cut the recipe in half.

Once I get the frosting all mixed together, I will pour it on top of the cooled cake then using a large spatula, I push the frosting to the edges. Then I just run the spatula up and down the cake to make sure it’s evenly dispersed on the cake (and to give it pretty lines).

Once the cake is frosted, I would recommend keeping the cake in the fridge. These bars are delicious served cold.

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Other sheet pan desserts to try:

• Sheet Pan Chocolate Chip Bars
• Sheet Pan Hawaiian Poke Cake
• Sheet Pan Funfetti Cookie Bars
• White Texas Sheet Cake
• Easy Lemon Sheet Cake

Serves: 35

Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe

4.67 from 3 votes

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This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

PrintPin

Ingredients

• 3 large eggs
• 1¼ cup vegetable oil
• 2 cups flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 12 ounces carrot baby food 3 ( 4 ounce jars )

Frosting

• 8 ounces cream cheese 1 package, softened
• ½ cup butter softened
• ¼ cup milk
• 1 teaspoon vanilla
• 4 cups powdered sugar

Instructions

• Heat oven to 350 degrees.

• In a large bowl, beat eggs and oil for 2 minutes.

• In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.

• Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

• While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).

• Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).

• Gently spread the frosting on the cake using a spatula.

• Cut into squares and serve.

Notes

• Don’t be scared by the baby food – it acts kind of like applesauce does in other baked goods, keeping this cake very soft and moist with amazing flavor.

Nutrition

Calories: 238 kcal · Carbohydrates: 32 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 25 mg · Sodium: 111 mg · Potassium: 62 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 1999 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg

Equipment

• Large Bowl (2)

• Mixing Bowl

• 15x10x2 Sheet Pan

• Wire Rack

Recipe Details

Course: Dessert

Cuisine: American

As we conclude this Sheet Pan Carrot Cake recipe, we can’t help but stress how easy it is to recreate at home. The resulting cake tastes as amazing as it looks. With its moist crumb, dreamy cream cheese frosting, and the aroma of warm spices, this cake will quickly become your go-to dessert for special occasions when only the best carrot cake will do.

For the best results, ensure the carrot baby food is incorporated evenly into the moist cake batter. Remember to also keep an eye on the bake time, adjusting as needed. As for the leftovers, simply wrap them in plastic wrap, parchment paper or aluminum foil and store them in the fridge. This will ensure you continue to enjoy your velvety, moist carrot cake next time you need to dig in. This easy carrot cake recipe is a testament to the joy of homemade baking using nothing but easy-to-find ingredients from your grocery store, and an uncomplicated recipe with simple steps to match.

The best thing about this recipe is how adaptable it is. And did we mention that it’s perfect for any time of the year? Yes, it is! The option to transform your mix into mini carrot cupcakes or a super moist spice cake offers endless possibilities, elevating this classic carrot cake to new heights. Whether it’s your first time attempting this recipe or your umpteenth time, this homemade carrot cake will never disappoint.

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These Mini Carrot Cake Cupcakes are so cute!