Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe
This sheet pan carrot cake recipe is made for a crowd with no nuts, no raisins, and no grating carrots required.
Serving35 servings
Ingredients
Cake
- 3 large eggs
- 1 ¼ cup vegetable oil
- 2 cups flour
- 2 cups sugar
- 2 teaspoon 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
Instructions
- Heat oven to 350℉.
- In a large bowl, beat eggs and oil for 2 minutes.
- 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.
- Transfer to a greased 18x13” half baking sheet. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- 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 powdered 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 the cake using a spatula.
- 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