Sheet Pan Carrot Cake with Cream Cheese Frosting

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.

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.

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.

Recipe Ingredient Notes

• Eggs
• Vegetable Oil
• Flour
• Sugar
• Ground Cinnamon
• Baking Powder
• Baking Soda
• Salt
• Carrot Baby Food
• Cream Cheese
• Butter
• Milk
• Vanilla Extract
• Powdered Sugar

How to Make Sheet Pan Carrot Cake

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.

Frosting Tips

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.

Cooking Tip

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.

Storage Tips

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.

More Sheet Pan Cake Recipes

• Sheet Pan Healthy Banana Cake
• Sheet Pan Pancakes
• Sheet Pan Zucchini Cake 
• Sheet Pan Hawaiian Poke Cake

Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe

5 from 5 votes

This Sheet Pan Carrot Cake is a a nut-free recipe, ideal for large groups topped with a delicious cream cheese frosting.

ServingServing: 35 servings

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

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Ingredients

Cake

• ▢ 3 large eggs
• ▢ 1 ¼ 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

Equipment

• 2 Mixing Bowl (Large)
• Mixing Bowl
• Sheet Pan (Half Sheet)
• Cooling Rack

Instructions

1. Heat oven to 350℉.
2. In a large bowl, beat eggs and oil for 2 minutes.
3. 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.
4. 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.
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).
6. 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).
7. Gently spread the frosting on the cake using a spatula.
8. 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

Cuisine: American

Cost: $12

Author: Steph Loaiza

Course: Dessert

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