Sugar, butter, oil, flour, grated carrots, raisins, pecans & cream cheese frosting combine in this cozy Carrot Cake Sheet.
Remember those school bake sales, where the prettiest cupcakes vanished in minutes? That was me—always chasing nostalgia, but not the fuss. One rainy Sunday in Seattle (who knew carrot cake pairs so well with drizzle?), I grabbed my mom’s favorite carrot cake recipe and dumped it flat onto a sheet pan. Boom—a Carrot Cake Sheet was born. No layers, no drama, just cake that tastes like childhood memories, frosting dripping down the sides, and the kind of sweet that makes you close your eyes mid-bite. Ever had food like that? It’s pure comfort.
Why You’ll Love This Carrot Cake Sheet Recipe?
What’s makes this Carrot Cake Sheet a hero? First, convenience. No special pans. No mixer. Second, texture—soft crumb, moist, slightly nutty, with bursts of sweet raisins. Third, frosting—it’s not just slathered, it’s generous and tangy, making every bite feel like a hug. And seriously? It’s easier than your average one-bowl cookie. Can you relate?
Ingredient Notes:
Here’s what’s going into this Carrot Cake Sheet and why it works:
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Sugars (white + brown) – Brown sugar adds a caramel-like depth, making the cake feel richer than simple sweetness.
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Butter + oil – Best of both worlds: flavor from butter, moisture from oil—trust me, you need both.
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Spices (cinnamon, nutmeg) – Like crispy leaves on a fall walk; they add warmth and nostalgia.
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Grated carrots – No bagged stuff. Grate your own if you can—it gives freshness and texture.
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Raisins + pecans – Totally optional, but they bring chew and crunch—my mom used these every single time.
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Cream cheese frosting – Sweet with a slight tang—it makes the cake feel like dessert.
How To Make Carrot Cake Sheet?
Step 1 – Prep.
Heat oven to 350°F, spray a sheet pan (I use a 12×17 jelly roll pan), and get a whisk ready. Simple.
Step 2 – Mix dry ingredients.
In a bowl, whisk flour, baking soda/powder, salt, cinnamon, and nutmeg. Your kitchen smells like autumn already.
Step 3 – Cream butter, sugars, oil.
Beat butter, oil, sugar, and brown sugar until fluffy—could eat it with your finger (I almost do). Then add eggs and vanilla—beat until smooth.
Step 4 – Combine gently.
Add dry mix in batches, mixing just until you don’t see flour. Fold in carrots, raisins, pecans. Don’t overmix—no hockey-puck cake here!
Step 5 – Bake.
Spread batter evenly and bake 20–25 minutes until a toothpick comes out clean. Let cool completely—patience, my friend.
Step 6 – Frost.
Beat cream cheese, butter, vanilla, salt until fluffy. Gradually add powdered sugar until thick enough—but still spreadable. Slather it on the cooled sheet cake. Scatter pecans if you’re feeling extra.
Storage Options:
Keep slices in an airtight container in the fridge for up to 4 days (frosting loves the cold). Want to prep ahead? Bake, freeze unfrosted, thaw and add frosting later. Freezer lasts about 2 months.
Want To Save This Recipe?
Variations and Substitutions:
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No raisins? Use dried cranberries or chopped dates—yum.
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Nut-free? Just skip pecans or use sunflower seeds.
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Gluten-free? A 1:1 gluten-free flour blend works well.
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Vegan? Use plant butter, flax eggs, and dairy-free cream cheese.
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Extra spice? A dash of ginger or cloves = holiday vibes.
What to Serve with Carrot Cake Sheet?
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Coffee or chai latte – cozy, cozy, cozy.
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Vanilla ice cream – melty topping = heaven.
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Fresh berries – cuts sweetness just right.
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Cold milk – old-school feel-good combo.
Frequently Asked Questions:
Can I bake this in a 9×13 pan?
Yes! Just expect a thicker cake—add 5 minutes to baking time.
Can I use shredded carrots?
Yes, but freshly grated adds more moisture and texture.
Can I make it ahead?
Sure! Bake now, frost later—it’ll still taste fresh.
Made this Carrot Cake Sheet already? I’d love to hear what you think—did it hit that nostalgic sweet spot? Send a pic, leave a comment, or confess that you ate the whole pan. I’m all ears (and cravings). Can’t wait to hear your thoughts!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Carrot Cake Sheet
Ingredients
For the Cake:
- 1 cup granulated sugar
- ¾ cup light brown sugar
- ½ cup vegetable oil
- ¾ cup unsalted butter softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 cups all-purpose flour
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 4 cups grated carrots
- ½ cup raisins
- ½ teaspoon salt
- ¼ cup chopped pecans
For the Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups confectioners’ sugar powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease or spray a standard baking sheet with nonstick spray. Set aside. In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Combine Wet Ingredients
- In a separate large mixing bowl, cream together the butter, brown sugar, granulated sugar, and vegetable oil until the mixture becomes light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be cautious not to overmix, as it may affect the cake's texture.
Add Texture and Flavor
- Fold in the grated carrots, raisins, and chopped pecans, ensuring they are evenly distributed throughout the batter.
Bake
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
Prepare the Frosting
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Add the vanilla extract and salt. Slowly incorporate the confectioners’ sugar, one cup at a time, until the desired consistency is achieved.
Frost and Serve
- Once the cake has completely cooled, evenly spread the frosting over the surface. Garnish with additional chopped pecans if desired. Slice into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
