Carrot Sheet Cake
This soft Carrot Sheet Cake With Cream Cheese Frosting is perfectly spiced, moist and easy to make. Topped with a dreamy cream cheese frosting and walnuts.
I have an amazing Carrot Cake Recipe on the blog which is just as delicious as this cake because it’s the same recipe! But I wanted to share this recipe because it’s a great crowd-pleasing option. It’s easier to decorate and serve, all while being as delicious.
The flavor is amazing, the moist factor is off the charts and it’s so easy to make. Topped with my amazing cream cheese frosting, it’s a low-effort, big payoff recipe!
Why you’ll love this recipe!
- It’s easy! When you don’t want to go through the work of making a full cake but want the exact same experience, this is such a great option!
- Star of the show: Carrots! The reason why carrot cake is so incredibly moist is because of the carrots.
- Easy to serve! No slicing up cakes and figuring out how to portion it, this is one layer and easy to slice and serve!
- That dreamy creamy, cream cheese frosting – is simply divine, silky smooth and all round delicious.
Ingredients You Need To Make Carrot Sheet Cake
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Carrots – I peeled my carrots and grated them using a regular grater. No need for a super fine grater here. If you’ve never had carrot cake before and you’re wondering what the texture is like, no, you can’t feel the carrots, they’re finely grated and cook to perfect softness.
- Flour – I used all-purpose flour
- Baking powder – helps the cake rise.
- Bicarb soda – also known as baking soda.
- Salt – I used fine salt
- Cinnamon – I used ground cinnamon
- Shredded coconut – desiccated coconut will work too. Don’t use sweetened coconut.
- Vegetable oil – canola oil will work too.
- Brown sugar – light or dark will work.
- Eggs – I used large eggs. Make sure they’re at room temperature.
- Walnuts – roughly chopped.
- Orange zest – make sure you wash and dry your oranges well!
- Cream cheese – I used Philadelphia cream cheese blocks. The spreadable kind will not work.
- Butter – I used unsalted butter. Make sure it’s softened.
- Salt – I used fine salt
- Vanilla extract – I used my own vanilla extract in this recipe. A little bit goes a long way.
- Powdered sugar – also known as icing sugar.
- Milk powder – skim milk powder will work. This can be found in the milk isle of your supermarket.
- Food gel – not liquid food dye that would be a disaster. I used the chefmaster brand.
How to make Carrot Sheet Cake!
- Add dry ingredients to a bowl and mix
- Chop walnuts and add to the dry ingredients. Mix until well combined.
- Add the orange zest and mix.
- Add the oil and brown sugar and mix until well combined.
- Add the eggs and mix.
- Add the wet to the dry ingredients and fold through using a spatula until well combined.
- Grate the carrots
- Add to the batter and mix through. It will loosen the batter up a fair bit. That’s normal.
- Spray your cake tin with oil and line with baking paper. I used little clips to keep the paper in palce.
- Add the batter and smoothen out.
- Bake and allow to cool (full ingredients and instructions in the recipe card below)
Creamy, Dreamy Cream Cheese Frosting!
This moist carrot cake is awesome on it’s own, but pair it with a lush wave of perfectly smooth cream cheese frosting and you’re onto a winner! Gold medals for your tastebuds!
- Add the cream cheese and butter and mix until well combined.
- Scrape down the bowl
- Add the vanilla extract, milk powder and powdered sugar
- Mix on low speed until no dry ingredients are showing
- Then mix on high speed until pale and creamy
- It will be nice and smooth
- Add to cake
- Spread around
- Sprinkle with chopped walnuts
- Pipe carrots using small round tip
- Pipe green stalks
- Slice into 12 bars and serve!
Tips and Tricks For Recipe Success!
- For a thinner cake – you can bake this in a jelly roll pan 28 x 43cm (11 x 17-inch). Bake for 20 minutes.
- You can use a finer grater if you don’t want to see the carrot in the cake. Personally, I don’t mind seeing them.
- Crem cheese frosting – the frosting is so amazing on this cake. It’s a delicious cake without, but a heavenly experience with it on there!
- Use small round tips to pipe the carrots.
- Don’t overbake! The cake will dry out. Bake until a toothpick inserted into the center comes out clean (no wet batter). When that happens, it’s perfectly done!
- When making the cream cheese frosting, mix on low speed only when the dry ingredients have been added so that you don’t end up with a sugar dust storm. Every other time, always beat on high speed. When you’re creaming the butte and sugar together and once there are no dry ingredients showing. This will give you a nice stiff frosting you can spread and pipe.
Frequently Asked Questions about Carrot Sheet Cake
What does it taste like?
It’s perfectly sweet with a gentle hit of cinnamon. It’s soft and moist as well!
How do I store this?
Store in an airtight container for up to 4 days. It freezes really well without the frosting on top for an on the go morning tea treat.
Can I add raisins?
Yep! Replace the walnuts with raisins or add 1 cup (140g) of raisins.
More indulgent recipes!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Carrot Sheet Cake With Cream Cheese Frosting
Carrot Sheet Cake
- 3 cups (270 g) grated carrots
- 2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 2 tsp bicarb soda ‘bicarbonate of soda’ or baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 3/4 cup (75 g) shredded coconut unsweetened
- 3/4 cup (175 ml) vegetable oil
- 1 1/2 cups (300 g) brown sugar
- 4 large eggs
- 1 cup (120 g) walnuts chopped
- 1 orange zest and juiced
Cream Cheese Frosting
- 1 (250 g) block 250g cream cheese, chilled
- 1 cup (250 g) unsalted butter softened
- 1 tsp vanilla extract
- 1 cup (155 g) powdered sugar
- 1 cup (155 g) milk powder (see notes)
- 2 drops orange food gel
- 2 drops green food gel
- 1/2 cups (60 g) walnuts chopped to decorate.
Carrot Sheet Cake
- Preheat a fan forced oven to 150C / 300F. Spray the bottom and side of a 22 x 33 x 5cm (9 x 13 x 2.25-inch) cake tin with oil spray and line with baking paper.
- Grate the carrots using a regular grater and set aside.
- Add the all-purpose flour, baking powder, bicarb soda, salt, cinnamon, and shredded coconut to a medium sized mixing bowl and use a whisk to combine. Set aside.
- To a separate bowl, add the oil and brown sugar. Mix until well combined. Then add the eggs one at a time, mix well each time. Add the dry ingredients and use a spatula to mix until well combined.
- Next, add the walnuts, grated carrots, coconut, orange zest and orange juice and mix until well combined. The mixture will seem thick at first but as you mix it will thin out.
- Pour the batter into your cake tin and spread out. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Add the cream cheese and butter into a large mixing bowl. If you have a stand mixer, use the paddle attachment. Mix on medium speed until the mixture is well combined and creamy, about 4-5 minutes.
- Add the vanilla extract, powdered sugar and milk powder and mix on low speed to begin with. Then turn up to high speed when there are no dry ingredients showing. Continue beating on high speed until pale and creamy, about 5 minutes.
- Add some frosting into two small mixing bowls, about 3 tbsp in each. Color one with orange food gel, and mix. Color the other one with green food gel.
- Add both colored frostings into separate piping bags fitted with small round tips.
- Once cooled, add the cream cheese frosting on top of the cake and spread evenly. Sprinkle with crushed walnuts. Then pipe little triangles of orange frosting for the carrots. Green frosting for the stalks.