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+ servings

Carrot Sheet Cake with Cream Cheese Frosting

This Carrot Sheet Cake with Cream Cheese Frosting has it all: a moist cake flavored with warming spices and crushed pineapple, a velvety cream cheese frosting, cookie "dirt" and candy melt "carrots."
5 from 2 votes
Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings 12 servings


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 stick 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


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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Kelly's Notes:

  • To make sure you get a delicious cake any day you slice it, here are some handy storage tips: 
    If your cake is unfrosted: Allow cake layers to cool before wrapping them individually (in plastic wrap) and storing in the fridge.
    If your cake is frosted: Waiting to serve or simply have leftovers? You can store a whole cake in a cake holder or sliced and sealed in plastic wrap on a plate in the fridge.