Carrot Sheet Pan
Prep time : 15 minutes | Cook time : 35-40 minutes | Makes 15 large squares
This carrot sheet cake is the ultimate cozy dessert—it’s soft, spiced, and topped with the dreamiest cinnamon cream cheese frosting. The carrots make it super moist (and kinda healthy, right? Carrots?), while the blend of cinnamon, nutmeg, and ginger gives it that perfect warm flavor. It’s easy to make, bakes up beautifully in one pan, and is pretty much guaranteed to disappear fast. Perfect for potlucks, family dinners, or just because you deserve cake.
FOR THE CAKE
2 1/2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
2 tsp ginger
Pinch of salt
3 eggs
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
3/4 cup buttermilk
2 1/2 cups peeled and grated carrots
FOR THE FROSTING
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon
2 tbsp whipping cream
INSTRUCTIONS
Mix the Dry Ingredients: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Whisk the Wet Ingredients: In a medium bowl, whisk together the eggs, brown sugar, white sugar, oil, and buttermilk until smooth.
Combine: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
Add the Carrots: Fold in the grated carrots until evenly distributed.
Bake: Pour the batter into a greased sheet pan and bake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Let it cool completely before frosting.
Make the Frosting: Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar and beat until combined. Then add the cinnamon, vanilla, and whipping cream, and beat for another 3-4 minutes until light and fluffy.
Frost and Serve: Spread the frosting over the cooled cake, slice it up, and enjoy!
