This easy carrot sheet cake is perfect for your Easter celebration. Not only easy but also super quick to throw together too. Frost with a perfect cream cheese frosting to make the best carrot sheet cake!
Putting vegetables in cakes make them healthier. Just one of the lies I tell myself. Like I’ll get to the gym every day this week. I mean just little white lies slathered in cream cheese frosting.
Honestly, cover anything in cream cheese frosting and I’ll do handstands to get to it. Cover a carrot cake in it, and I believe the heavens have opened up. Yea, I’m a bit of a fan of carrot cake. So when Easter starts to roll around, I get super excited. Because that means carrot cake is on the menu.
But let’s be honest when it comes to any holiday. It’s hectic right? And when it comes to making your Easter dessert from scratch I believe it should take away your stress. Not add to it. So that’s why I decided to create an easy carrot sheet cake recipe that will be in the oven for you in less than 30 minutes.
What Does Carrot Cake Taste Like?
This carrot cake is moist and flavorful. It contains carrots of course but doesn’t taste “carrot-y”
It has some warm spices added to it- cinnamon, ginger and nutmeg added to it as well! And the brown sugar in the cake gives it a caramel note as well.
How To Make This Homemade Carrot Sheet Cake
This simple carrot sheet cake starts by combining sugar, vegetable oil, and applesauce. I used applesauce to help lighten up this cake, but still give it moisture. All you need is to whisk these together. Simplicity it’s name here.
Then you want to add in your room temperature eggs.
Pro Tip: If you don’t want to wait around for them to come to room temperature, just place them in a bowl of warm water for 10 minutes. Easy peasy.
Now it’s time for your dry ingredients. I just made this whole cake in one bowl. No need for separate bowls. Because seperate bowls = more dishes. Um, no thank you.
Be sure to measure your flour correctly. And add to that baking powder, baking soda, and salt. And of course your spices- cinnamon, nutmeg, and ginger. Again, just stir it all together.
Now time for your carrots. Here is the secret to a great carrot cake.
Grate your carrots by hand.
Did you just sigh? I know. I get it. It would be easier to use your food processor. However the food processor will grate the carrots to fine. So bust out your cheese grater. Flex those muscles and get to work. I used 3 cups of carrots. I really want this to be a carrot cake, not a spice cake.
You can add walnuts to this if you want. Or just add them on top after for a pretty natural way to decorate. Either way, I believe they should find their way into your cake. Just sayin’.
Ok seriously that’s it. Time to bake the cake! I baked this in my 9×13 pan and just gave it a quick spray with non-stick spray. Again, easy peasy is the name of the game here.
Can I substitute applesauce for oil in carrot cake?
Yes! In fact that’s what I did with this original carrot cake recipe on the blog. I used half applesauce and half oil in this recipe. It still keeps it moist but also lightens it up a bit.
If you use all applesauce it may affect the texture.
Should Carrot Cake Have Raisins?
It can! Or you can also add nuts if you would like. I like to add neither and keep it simple. It’s up to you!
Tips For Making Carrot Sheet Cake
- Be sure to measure your flour correctly by spooning into your cup and levelling with a flat edge. If you don’t, you may end up with too much flour and that will result in a dense cake.
- Once you have combined your wet and dry ingredients, be sure to not overmix. Once your flour becomes wet, the gluten will be formed. Too much mixing results in too much gluten formed and that results in a tough cake.
- Make sure your eggs are room temperature so they will be incorporated easily. Place them in a warm bowl for 10 minutes before using them.
- Grate your carrots by hand. A food processor will grate the carrots too fine and turn them into more of a mush.
- Allow your cake to cool completely before frosting. If the cake is too warm, your icing will melt.
While it’s baking, you can get to working on your cream cheese frosting. Because carrot cake is seriously nothing without a big old slathering of cream cheese frosting if you ask me.
I simply combine softened butter and cold cream cheese in my stand mixer. And let it do it’s thing. And yes you read that right. Cold cream cheese. This makes a cream cheese frosting that isn’t too whimpy to frost with. And a big time saver too don’t you think? You’re welcome.
To that add in your powdered sugar and a little bit of vanilla extract. That’s it! So once your cake has cooled, go ahead and frost your cake. Lick the spatula. Um, I mean get to your dishes. Oh who am I kidding. Go ahead and lick that spatula. You deserve it. You just made a carrot cake from scratch.
Cut a slice. Eat. Repeat. I know I did. I think I actually better get to the gym every day this week.
To Make This Carrot Sheet Cake You Will Need:
- Mixing bowl
- Measuring cups and spoons
- 9×13 pan
- Spatula and a whisk- this is my new favorite whisk!
- Stand Mixer
Carrot Sheet Cake
Ingredients
For the cake
- 2 cups (396 grams) granulated white sugar
- 1/2 cup (99 grams) vegetable oil
- 1/2 cup (99 grams) applesauce
- 4 large (228 grams) eggs
- 2 cups (240 grams) all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ginger
- 3 cups (297 grams) grated carrots
- 1 cup (128 grams) walnuts chopped
For the frosting
- 8 tablespoons (4 ounces, 113 grams) unsalted butter softened
- 8 ounces (228 grams) cream cheese cold
- 2 1/2 cups (284 grams) unsifted powdered sugar (confectioners or icing)
- 2 teaspoons vanilla extract
- 9x13 pan
Instructions
- Preheat oven to 350F. Spray a 9x13 pan with cooking spray and set aside.
- Mix together the sugar, applesauce, oil and eggs in a large bowl. In the same bowl add your flour, salt,baking powder, baking soda and spices. Stir to combine. Then add carrots and walnuts and mix to combine. Do not overmix.
- Pour into your prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.
- In a bowl of a stand mixer with a paddle attachment, cream butter and cream cheese. Add sugar and vanilla and blend . Spread on cooled carrot cake.
Notes
- Be sure to measure your flour correctly by spooning into your cup and levelling with a flat edge. If you don't, you may end up with too much flour and that will result in a dense cake.
- Once you have combined your wet and dry ingredients, be sure to not overmix. Once your flour becomes wet, the gluten will be formed. Too much mixing results in too much gluten formed and that results in a tough cake.
- Make sure your eggs are room temperature so they will be incorporated easily. Place them in a warm bowl for 10 minutes before using them.
- Grate your carrots by hand. A food processor will grate the carrots too fine and turn them into more of a mush.
- Allow your cake to cool completely before frosting. If the cake is too warm, your icing will melt.
Nutrition
Melissa says
The cake turned out great and I love that you include weight measurements in the recipe. This recipe is a keeper!
Heather says
Thanks Melissa! So glad you loved the cake. And yes I’ve been slowly making over all my recipes to include weight measurements.. A long and slow process haha!
Donna Marsala says
I love receiving your emails and reading your stories while at the same time getting amazing recipes and shortcuts. It’s so great to do something you love and share with others. Thank you for such awesome recipes. You have your own title on my Pinterest page.
HEATHER says
Donna I’m so happy to hear this! You’ve seriously made my day – nah my month with this comment..thanks for being such a loyal follower!