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Spiced Carrot Sheet Cake with Cream Cheese Frosting

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Celebrate Easter with a classic! This moist Carrot Sheet Cake is infused with warming spice, comes together in one bowl, and finished with an incredibly delicious cream cheese frosting. Perfect for sharing!

cropped overhead image of carrot sheet cake with square slice cut away.

I think we can all agree that carrot cake and cream cheese frosting is a flavor combo that’s classic for a reason! Whether it’s in a layer cake, cupcake, or even cookie form – it never goes out of style and is always a crowd-pleaser. Though sometimes, we just need something quick and easy…just like this sheet cake!

Tell Me About This Carrot Sheet Cake

  • Incredibly moist. This sheet cake boasts an incredibly tender and moist crumb thanks to the addition of oil.
  • Easy to make. The batter comes together in one bowl for no-fuss baking.
  • A frosting lover’s dream. This cake is finished with a generous amount of rich and tangy cream cheese frosting that complements the spiced cake perfectly.
  • Perfect for sharing. The sheet cake format makes it ideal for potlucks, parties, or simply enjoying with loved ones.
  • Deliciously spiced. A balanced blend of warm cinnamon, ginger, and nutmeg creates a classic and comforting flavor profile.
three slices of carrot sheet cake on white plates with sheet cake behind and white flowers around on marble surface.
overhead image of cut carrot sheet cake with two slices of cake on white plates around.

I firmly believe that a carrot cake is only good if it’s spiced! But, just one spice is definitely not enough. For 20 years, my mom tweaked, tested, adjusted, and crafted the perfect spice blend to enhance the flavor of this cake and make it something that everyone would love!

Ingredients You Need To Make The Perfect Carrot Sheet Cake

  • All-Purpose Flour – Provides the base structure for the cake. The flour’s proteins form gluten when mixed with liquids, creating a sturdy yet tender cake texture.
  • Granulated Sugar – Adds sweetness and balances the flavors in the cake. Helps create a tender crumb by preventing too much gluten from forming. And contributes to the moistness of the final cake.
  • Ground Spices – Bring cozy, warm flavors that perfectly complement the sweetness of the carrot cake.
  • Baking Powder – A leavening agent that causes the batter to rise, making the cake light and fluffy. It works by releasing carbon dioxide bubbles when combined with liquid and heat.
  • Salt – A small amount of salt enhances all the flavors in the cake, making a big difference in the final taste; and it helps to balance the sweetness of the sugar.
  • Vegetable Oil – Keeps the cake moist and tender.
  • Eggs – Bind all the ingredients together, acting as an important part of the batter’s structure. They also contribute richness and flavor.
  • Shredded Carrots – Add sweetness, moisture, and an orange hue. Their texture brings a unique element to the finished cake.
ingredients for carrot sheet cake on marble surface with text overlay.

⊹ A Quick Tip! ⊹

Don’t use the pre-shredded carrots you find in the grocery store for this recipe. They are too big and often dry, which results in an unpleasant texture in the cake. It’s worth peeling and shredding your own carrots!

Simple To Make, Even Easier To Eat 😉

Good news – this carrot sheet cake is about to become your new favorite. Here’s how to make it.

  1. Mix It Up: Grab a big bowl because everything gets mixed in there. We’re talking dry ingredients, wet ingredients, and those beautiful grated carrots. No fancy mixer needed, just a whisk or spatula will do the trick.
  2. Bake & Cool: Pour the batter into your sheet pan and pop it in the oven. Set a timer, and while it bakes, resist the urge to peek (we want that perfect rise!). Once it’s golden and a cake tester comes out clean, it’s time to cool.
  3. Frosting Time: Now for the best part – a thick and luscious layer of cream cheese frosting. Feel free to spread it all on or set aside a small amount to color and decorate this cake with.

That’s literally it! Now, the hardest part…resisting the urge to eat it all!

We’re using our classic cream cheese frosting recipe, which pairs beautifully with so many cakes like this sheet cake, such as our spice cake, pumpkin roll, and even our chocolate chip cookie cupcakes!

What’s The Secret To A Thick Cream Cheese Frosting?

We understand what it’s like to have a cream cheese frosting turn out soft, sliding off a cake before you can even start…which is why we’ve spent years perfecting our cream cheese frosting recipe! It’s thick, luscious, sweet, and truly delicious. The secret? Extra cream cheese + refrigerating the frosting while you wait for the cake to cool. These two easy things can help ensure a thick cream cheese frosting.

Here is what you need:

  • Cream Cheese – The base of this frosting, providing its signature tangy-sweet flavor. Its thick consistency gives the frosting structure and makes it easy to spread or pipe. Make sure to use full-fat, block-style cream cheese for the best flavor and texture.
  • Salted Butter – Adds richness and a touch of savory flavor to balance the sweetness of the frosting. Helps to create a smooth, creamy texture. Using salted butter eliminates the need for additional salt in this recipe.
  • Powdered Sugar – The main sweetener in the frosting. Dissolves easily into the cream cheese and butter for a perfectly smooth texture.
  • Vanilla Extract – Adds a subtle warmth and rounds out the other flavors in the frosting.
cream cheese frosting ingredients with text overlay.

To make a beautifully rich and thick buttercream, combine cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth. Stir in the powdered sugar and vanilla…and you’re done!

What other frosting could I use? This carrot sheet cake would also taste great with a whipped topping (or even a spiced whipped cream!), marshmallow fluff, our decadent caramel frosting from our caramel apple cake, or simply a classic buttercream if you’re looking for something a bit more simplistic in flavor.

Recipe FAQ’s

The cake itself is naturally dairy-free! And if you would like to make a dairy-free cream cheese frosting, we recommend using Kite Hill Cream Cheese and Miyoko’s Butter.

Yes, you can definitely omit a spice from the recipe if you don’t like it. Feel free to adjust the spice blend to suit your personal taste preferences.

Absolutely! You can add nuts or raisins to the recipe to add extra texture and flavor if you like. It’s a great way to customize this sheet cake to your preferences.

If there’s any leftover cake, you can store it in a covered cake plate for 1-2 days at room temperature. However, the best way to store this cake is in a covered cake plate and in the fridge for 5-6 days, as it’s very moist!

If needed, you can also freeze this cake. You can either freeze the individual layers before assembly or you can freeze individual slices of this cake for up to 2 months.

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cropped overhead close up of square slice of carrot cake next to sheet cake with two slices of cake on white plates beside.

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When you make this Spiced Carrot Sheet Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

close up carrot sheet cake with square slice cut away.
5 from 1 vote

Spiced Carrot Sheet Cake with Cream Cheese Frosting

Indulge in a delightful Easter treat with our moist, flavorful, and easy to make spiced carrot sheet cake! Topped with luscious cream cheese frosting, this classic dessert is perfect for Easter gatherings, birthdays, or any celebration.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 24 slices


Caramel Sauce

  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 4 Tablespoons unsalted butter, room temperature
  • ¼ cup heavy cream, room temperature
  • 1 teaspoon vanilla extract


  • 2 cups all purpose flour*
  • cups granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • cups vegetable oil
  • 4 large eggs, room temperature
  • cups shredded carrots


  • 8 ounces cream cheese, cool
  • 4 Tablespoons salted butter, room temperature
  • cups powdered sugar, sifted
  • ¾ teaspoon vanilla extract


Caramel Sauce

  • Spread sugar and salt evenly over the bottom of a small, heavy duty saucepan.
  • Heat over medium low heat, stirring continually with a wooden spoon, until the sugar melts and turn a golden color.
  • Remove from heat.
  • Stir butter.
  • Stir in cream, a small amount at a time. (Be careful, it will bubble up.)
  • Add vanilla.
  • Pour into a clean jar or bowl. Set aside, or refrigerate if making in advance.


  • Heat oven to 350℉.
  • Spray an 8 inch by 12 inch pan with baking spray. Set aside.
  • In a large bowl, whisk flour, sugar, spices, and salt together.
  • Add oil and eggs.
  • Whisk until smooth.
  • Fold in carrots.
  • Pour into prepared pan.
  • Bake for 30 minutes, or until cake tests done.
  • Cool in pan for 10 minutes, or until cool enough to handle.
  • Turn out on wire rack to cool.


  • Beat cream cheese and butter with an electric mixer until smooth, about 2-3 minutes.
  • Mix in powdered sugar and vanilla.
  • Beat until smooth.


  • Place cake on serving plate.
  • Spread frosting over top of cooled cake.
  • Swirl desired amount of caramel sauce into frosting.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Room temperature is about 70℉.
  • Use an oven thermometer to ensure accurate cooking temperatures.
  • If you would like to substitute unsalted butter for the salted in the frosting, add 1/16 teaspoon (or one large pinch) salt.


Serving: 1slice | Calories: 328kcal | Carbohydrates: 33g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 192mg | Potassium: 104mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3619IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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