Easy Carrot Cake Sheet Cake Recipe

on Apr 05, 2017, Updated Mar 08, 2024 37 Comments Are you are carrot cake lover? If you are, this scrumptious, easy sheet cake recipe is one to add to your recipe box! This Carrot Cake Sheet Cake is so delicious – and one of our favorites! Loaded with 3 cups of freshly grated carrots this is such a hearty, moist cake with the most amazing flavor – butter, brown sugar, cinnamon, and ginger bring the cake together into a sweet and spicy cake that is just divine topped with the fluffy cream cheese frosting and toasted pecans. Yum! It’s perfect to serve a crowd and great for when you want to make a carrot cake that is a bit simpler than a layer cake. While I think this cake is absolutely perfect for Easter, it really is a favorite anytime! My husband is a huge fan of carrot cakes, and I have some family members who love them for their birthday cakes. While I love to make my layered, gorgeous Favorite Carrot Cake for so many occasions, this Carrot Cake Sheet Cake is a recipe I turn to often to take to a large gathering, potluck, or to serve a lot of people. Both are delicious, but this sheet cake is simpler, serves a large crowd, and is easier to transport. Let me share how to make it.

How to Make Carrot Cake Sheet Cake

Storage Tips

Make ahead or store: Cover the frosted cake and store it in the refrigerator for up to 5 days. To freeze: Cool the sheet cake completely, then wrap it well and freeze the cake layers for up to one month. To frost the cake, simply remove it from the freezer and allow it to thaw in the refrigerator with the wrapping intact. Then, frost the cake once it has completely thawed.