These Sheet Pan Carrot Cakes are so soft and flavorful and the frosting is SO GOOD. When I am put in charge of the dessert, I love to make a dish that will feed the masses. Some of my favorites are Mom’s Famous Marshmallow Brownies or our Lunch Lady Peanut Bars – both make a ton and ALWAYS get rave reviews.
I decided to mix it up this time and make this Sheet Pan Carrot Cake topped with a fluffy cream cheese frosting.
This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.
Sheet Pan Carrot Cake
30 min Prep Time
20 min Cook Time
50 min Total Time
- 3 large eggs
- 1 1/4 cups vegetable oil
- 2 cups flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 (4 ounce) jars carrot baby food
- 1 (8 ounce) package cream cheese (softened)
- 1/2 cup butter (softened)
- 1/4 cup milk
- 1 teaspoon vanilla
- 3-4 cups powdered sugar
Heat oven to 350 degrees.
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 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.
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.