Go Back
–+ servings
Easy carrot cake topped with frosting, crushed Oreos and candy melts in the shape of carrots.

Carrot Sheet Cake with Cream Cheese Frosting

This easy carrot cake is ultra-moist and perfectly spiced. Baked in a simple 9×13 pan, topped with tangy cream cheese frosting and finished with chocolate cookie "dirt" and candy melt carrots, it's the most crowd-pleasing carrot cake you'll ever make.
5 from 3 votes
Add us a Google Preferred Source
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 12 servings

Ingredients  

For the cake:

  • Cooking Spray
  • 2 cups all-purpose flour, plus more for dusting pan
  • 3 cups grated carrots
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 (8-oz.) can crushed pineapple with juice
  • 1 cup chopped pecans (optional)

For the frosting:

  • 1 (8-oz.) package cream cheese, at room temp
  • 1/2 cup unsalted butter, at room temp
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups confectioners’ sugar, sifted

For decorating:

  • 1 1/2 cups finely crushed chocolate wafers
  • 1 cup orange candy melts
  • 1 cup green candy melts

Instructions 

Make the cake:

  • Preheat the oven to 350°F. Grease a 9x13-inch cake pan with cooking spray and dust with flour.
  • In a large bowl, whisk together the flour, grated carrots, white sugar, brown sugar, baking soda, cinnamon and salt.
  • In a separate medium bowl, whisk together the eggs, melted butter, sour cream, vanilla extract and crushed pineapple with juice. Add the wet ingredients to the dry and mix just until combined. Stir in the chopped pecans (optional).
  • Pour the batter into the prepared cake pan then bake the cake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow the cake to cool completely while you prepare the frosting and decorations.

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat just until combined.
  • Add the sifted confectioners’ sugar and beat until smooth. Once the cake has cooled completely, spread the frosting over the top in an even layer.

Make the decorations:

  • Line a baking sheet with parchment paper.
  • Melt the orange candy melts and green candy melts in two separate bowls, per the package instructions.
  • Transfer each of the candy melt colors into sealable plastic bags or piping bags. Snip off the tip of the orange candy melts and pipe them into the shape of carrots. Snip off the tip of the green candy melts and pipe stems on the tops of the carrots. Let the carrots set until firm, about 10 minutes.
  • Sprinkle the crushed chocolate wafers atop the frosting cake.
  • Use an offset spatula to release the candy melt carrots from the baking sheet then place them atop the crushed wafers.
  • Slice the cake into pieces and serve.

Video

How to Make the Best Carrot Cake Recipe (13x9 Pan) - Moist and Easy

I honestly thought I hated carrot cake for years... that was until I tried this version, and it changed my mind completely. It's moist from the pineapple, the carrot flavor stays balanced, the tangy cream cheese frosting seals the deal, and most importantly, there are NO RAISINS.

Notes

  • Make ahead: This cake is better on day two! Bake and frost the cake, cover tightly and refrigerate overnight. Bring to room temperature before serving if desired.
  • Storage & Freezing: Store the frosted cake covered in the refrigerator for up to 4 days. I recommend freezing the cake unfrosted. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  • Carrots: For the best carrot cake, always shred your own carrots. Use the small holes of a box grater or the shredding attachment on a food processor. You’ll need about 4 large carrots.
  • Raisins: If you love carrot cake with raisins, stir in about 1/2 cup along with the nuts.
  • Round cake pans: Divide the batter between two 9-inch round cake pans and bake for 28–32 minutes. Make 1.5x the frosting recipe to have enough for a layered cake.
  • Carrot cake cupcakes: I recommend using my carrot cake cupcakes recipe, which is specifically developed for cupcakes.
  • Candy carrot decorations: You'll need two piping bags or sealable plastic bags, a parchment-lined baking sheet and an offset spatula. Always make more candy carrots than you think you need, just in case one or two break.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!