Carrot Sheet Cake

Carrot Sheet Cake

Servings: 20
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 3 hours 30 minutes


  • 2 cups (283g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup (200g) granulated sugar
  • 2/3 cup (150g) packed light-brown sugar
  • 3/4 cup (175ml) vegetable oil or canola oil
  • 1/2 cup (125g) applesauce
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups (340g) peeled finely shredded carrots (from about 1 lb)
  • 1/2 cup finely chopped pecans, or more if covering entire cake
  • Carrots cut into miniature carrots and carrot tops, for decoration (optional)

Cream Cheese Frosting

  • 12 oz. (340g) cream cheese, nearly at room temperature
  • 3/4 cup (170g) unsalted butter, nearly at room temperature
  • 1 tsp vanilla extract
  • 5 cups (625g) powdered sugar


  1. Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

  2. In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds set aside.

  3. In a large mixing bowl whisk together granulated sugar and brown sugar while breaking up any clumps of brown sugar with fingertips as needed.

  4. Add in oil, applesauce, eggs and vanilla and using an electric hand mixer blend mixture until combined. 

  5. Blend in flour mixture then mix in carrots. Pour batter onto prepared baking sheet and spread into an even layer.

  6. Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 27 minutes. 

  7. Let cake cool completely. Then frost with cream cheese frosting, sprinkle with pecans and carrot decoration just before serving.

  8. Store cake in refrigerator.

For the frosting

  1. In the bowl of an electric stand mixer (or using a hand mixer and mixing bowl) whip cream cheese and butter until smooth.

  2. Add in vanilla and powdered sugar and whip until light and fluffy.

  3. Recipe source: Cooking Classy