Go Back
+ servings
a fork sticking into a piece of carrot cake that is topped with cream cheese frosting
Print Recipe
5 from 2 votes

Homemade Carrot Cake Sheet Cake

This easy Carrot Cake recipe is moist, full of great spices and flavors, and topped with the best cream cheese frosting and chopped pecans, making it an irresistible homemade cake. If you are looking for the perfect carrot cake recipe from scratch, this is it!
Prep Time20 mins
Cook Time20 mins
cooling time1 hr
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: homemade carrot cake
Servings: 12 pieces
Author: Lisa Longley

Ingredients

For the Homemade Carrot Cake

  • 2 1/2 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 pound carrots grated fine

Best Cream Cheese Frosting

  • 8 ounces cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • 2 cups powdered sugar (not packed)
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans optional

Instructions

  • Preheat your oven to 350 degrees.  Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  • In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
  • In a medium bowl, whisk together the eggs, sugars, oil, apple sauce, and carrots until smooth.
  • Stir the liquid ingredients into the flour mixture until just combined.
  • Pour the cake batter into the prepared baking sheet.  Bake for 45 to 50 minutes or until the edges of the cake are golden and starting to pull away from the baking dish. Be careful not to overbake.
  • While the cake is cooling, cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.
  • Once the cake is cool to the touch, spread the frosting over the top. If you desire, sprinkles chopped pecans around the edge. Cut, serve, and enjoy.  Cover the left overs with aluminum foil and store in the refrigerator for 3 to 5 days.