Perfect for Easter or a Springtime dessert.

This Carrot Sheet Cake is everything you expect from a classic carrot cake, just a little bit easier! It’s moist and lightly spiced with just the right amount of sweetness. Topped with an easy cream cheese frosting and finished with toasted walnuts, it’s also simple enough for everyday baking!

Frosted cake in a large metal baking pan topped with chopped walnuts.

Raisins or No Raisins in Carrot Cake?

I smile as I write this because I know there are some people who I am sure feel very strongly about this.

This carrot cake recipe omits raisins as my household says absolutely not. When I get carrot cake from my local Publix they don’t use any raisins! I honestly can’t remember seeing raisins in it in the past.

A close up of a sliced carrot cake with crumbs on the pan and a white plate.

Ingredients

A bit of a longer ingredient list for this one, but still a lot of pantry baking staples.

Carrot Cake Ingredients

all purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
kosher salt – I use Diamond Crystal in all my recipes
oil – I use avocado or vegetable
white sugar
light brown sugar
eggs
vanilla extract
carrots – I buy large carrots, peel them, and grate them on the smallest side of my box grater
walnuts

Glass bowls of ingredients including flour, white sugar, brown sugar, grated carrots, cinnamon and salt, oil, vanilla extract, baking powders, and 3 eggs in the center.

Cream Cheese Frosting Ingredients

cream cheese
unsalted butter
powdered sugar
vanilla bean paste – so tasty in the frosting and adds the pretty little specks
kosher salt

A bowl of powdered sugar, a block of wrapped Philadelphia cream cheese, half a stick of wrapped butter, and a glass bowl of vanilla bean paste.

How to Make Carrot Sheet Cake

Making the Cake

Prep: Preheat your oven to 350°F and grease a 9×13 baking pan.
Dry Ingredients: In a medium bowl, whisk together 2 cups all purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, 1¼ teaspoons cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon kosher salt.
Wet Ingredients: In a separate bowl, combine ¾ cup oil, ¾ cup granulated white sugar, and ½ cup light brown sugar until smooth. Add 3 eggs and 3 teaspoons vanilla extract and whisk until fully combined. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in 2 cups finely grated carrots.
Bake: Pour the batter into your pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Making the Cream Cheese Frosting

Make the Frosting: In a mixing bowl, beat 8 oz cream cheese and 4 tablespoons butter until smooth. Add 2 cups powdered sugar, 1 teaspoon vanilla bean paste, and a ¼ teaspoon kosher salt. Mix until fully combined.
Frost and Finish: Spread the frosting evenly over the cake. Sprinkle ½ cup toasted, chopped walnuts over the top. Slice and serve!

A mixing bowl of carrot cake batter, poured into a baking pan, toasting walnuts on a sheet pan, and a glass bowl of whipped cream cheese frosting.

How to Make Carrot Sheet Cake Ahead of Time

This carrot cake sheet cake is perfect for making ahead. Bake the cake a day in advance, let it cool completely, and store tightly wrapped at room temperature.

Make the cream cheese frosting and spread it the day of. Once it’s frosted store in the refrigerator. Bring it to room temperature for at least an hour before serving.

A close up of cream cheese frosting with pieces of walnuts and speckles of vanilla bean.

How to Freeze Carrot Sheet Cake

You can freeze the carrot cake unfrosted. Ensure the cake is completely cooled, wrap it tightly in plastic wrap and freeze for up to a month.

Defrost in the fridge overnight and bring to room temperature before frosting. I do not recommend freezing a frosted cake as the cream cheese frosting will change in texture.

A slice of carrot sheet cake on a white plate with the cake in the background.

Equipment I Use to Make Carrot Sheet Cake

9×13 Baking Pan – my favorite 9×13 by USA Pan
Box Grater – the box grater I use to grate the carrots

Frequently Asked Questions

How do I toast walnuts?

Add your chopped walnuts to a parchment lined baking sheet. Bake 3-4 minutes at 350°F until they are more golden in color and have a stronger aroma.

Can I use vanilla extract in place of vanilla bean paste?

Yes, you can directly replace it.

Can I skip the walnuts on top?

Absolutely! It’s why I prefer it as a topping in case I have guests that have allergies.