This easy carrot 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.
How To Make This Easy Carrot Sheet Cake
This 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. 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 seperate 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.
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
For the cake
- 2 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 4 whole eggs
- 2 cups 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 grated carrots
- 1 cup walnuts chopped
For the frosting
- 8 tablespoons unsalted butter softened
- 8 ounces cream cheese cold
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
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.
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!