The Easy Crowd Size Carrot Cake That Will Feed the Whole Crew at Easter

Carrot cake happens to be a favorite family dessert that we’ve enjoyed our entire lives. Although we love our classic version, we also love one that feeds the entire family (25+ grandkids and counting still!), like today’s Carrot Sheet Cake.

Not only is this recipe beyond simple, but it’s prepped in no time and makes a large sheet pan full of cake. This is especially perfect when we have the entire Luna clan gathered for Easter.

Be sure to check out our other carrot cake goodies like: Carrot Cake Muffins, Carrot Cake Cupcakes and Carrot Cake Cookies to add to the Easter dessert table.

Why we think you’ll love it:

Feeds a crowd. It’s made in a jelly roll pan – sheet cake style – perfect for feeding everyone!
Easy. Just simple ingredients, easy prep, and a more-than-satisfactory result.
The flavor! The spices, moist cake crumb, and tangy cream cheese frosting (preferably lots of it) are all divine, making it a great Easter dessert.

Carrot Cake Sheet Cake Ingredients

All-purpose flour (2 cups, spooned and leveled): Forms the cake’s structure while keeping the crumb soft and tender.
Baking powder (1½ teaspoons): Works with baking soda to lift the batter for a light bite.
Baking soda (1½ teaspoons): Reacts with the acidic ingredients for rise and a tender crumb.
Cinnamon (2 teaspoons): Warm spice that defines classic carrot cake flavor.
Ground nutmeg (¼ teaspoon): Adds subtle depth that complements the cinnamon.
Salt (½ teaspoon): Balances sweetness and sharpens the spice notes.
Vegetable oil (1 cup): Keeps the cake ultra moist and soft, even after chilling.
Sugar (1 cup): Sweetens and helps create a delicate, even crumb.
Brown sugar (¾ cup): Adds moisture and a hint of caramel flavor.
Vanilla extract (2 teaspoons): Rounds out the spices and enhances the carrot flavor.
Eggs (4 eggs room temp): Provide structure and richness; room temperature eggs mix in smoothly.
Sour cream (3 tablespoons, greek yogurt works too): Adds tang and extra tenderness without thinning the batter.
Grated carrots (2½ cups): Bring moisture, sweetness, and that signature carrot fleck throughout.
Unsalted butter, softened (½ cup): Whips into a creamy base for the frosting that spreads easily.
Cream cheese, softened (8 ounces): Tangy richness that balances the sweet cake.
Powdered sugar, sifted (2½ – 3½ cups): Sweetens and thickens the frosting to your preferred consistency.
Vanilla extract (1 teaspoon): Adds warmth to the frosting and ties flavors together.
Heavy whipping cream, as needed (1-2 tablespoons): Loosens the frosting to a silky, spreadable texture.
Chopped walnuts, optional (½ cup): Adds crunch and a classic nutty finish on top.

How to Make Carrot Sheet Cake

PREP. Preheat the oven to 350°F. Grease and flour the bottom and sides of a 13×17-inch jelly roll pan.

Carrot sheet cake batter in mixing bowl.

DRY INGREDIENTS. In a large bowl, whisk together the dry ingredients. Set aside.

WET INGREDIENTS. In a separate large bowl, using an electric mixer on medium speed beat together the oil and sugars until evenly combined. Beat in the eggs, vanilla, and sour cream until no sugar lumps remain. **You may need to turn off the mixer and scrape down the sides of the bowl.

Carrot sheet cake batter poured into a sheet cake pan.

COMBINE. With the mixer on low speed, carefully beat in the flour mixture, followed by the grated carrots. Be careful not to over-mix.

BAKE. Pour the batter into the prepared pan, spreading it to the edges. Bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean, and if you give the pan a gentle nudge the middle doesn’t wobble.

COOL. Allow the cake to fully cool in the pan before frosting.

Cream cheese frosting for carrot sheet cake whipped in a mixing bowl.

Cream cheese frosting spread onto carrot sheet cake in a jelly roll pan.

FROSTING. In a large bowl, using an electric mixer on medium speed beat together the butter and cream cheese until very well softened and evenly combined. Turn the mixer down to low speed and carefully beat in the powdered sugar, about 1 cup at a time, followed by the vanilla. Beat in the whipping cream 1 tablespoon at a time as needed, or add in a little extra powdered sugar until you reach the desired consistency.

FROST THE CAKE. Frost the cooled cake, then decorate with chopped walnuts if desired.

Kristyn’s Recipe Tips

Different pan sizes.

9-inch round or square cake pans: Bake at 350°F for about 30 minutes. (If using smaller pans, a frosting filling can be added between the first layer and the second layer of cake).
9×13 pan (with sides at least 2 inches tall): Bake at 350°F for 35-40 minutes.
Cupcakes: Bake at 350°F for 22-25 minutes.
Mini cupcakes: Bake at 350°F for 12-15 minutes.

Ways to decorate.

Orange flowers. With a piping set, use orange frosting to pipe on beautiful flowers.
Frosting carrots. Use a piping bag of orange frosting with a small piping tip and a bag of green frosting with a small tip. Space the carrots so that each square serving has a single carrot in the center, pipe them on randomly, or create other designs.
Chocolate-covered strawberries. Top with Easter Chocolate Covered Strawberries.

Slice of carrot sheet cake recipe on white plate.

Recipe FAQ

How to make ahead of time?

Cover the cooled cake with a layer of plastic wrap and a layer of foil, and place it in the freezer for 2-3 months.

How to store carrot sheet cake?

STORE unfrosted carrot cake at room temperature for up to 3 days, covered with plastic wrap or foil. If it is frosted, keep it in the fridge for up to a week. Store the leftovers in the pan, or slice it up and keep the individual slices in an airtight container. To freeze frosted leftovers, wrap the pieces in plastic wrap and foil, or place them in a heavy-duty freezer bag for 4-6 months.