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Easy Sheet Pan Carrot Cake Recipe


  • Author: Charlotte Flores
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

This Sheet Pan Carrot Cake is a moist, flavorful dessert that’s perfect for any occasion. With the natural sweetness of carrots and a tender, fluffy texture, this cake is easy to make and serves a crowd. Bake it on a large sheet pan for maximum slices and enjoy the light, spiced flavor that pairs beautifully with a creamy frosting.


Ingredients

Scale
  • 2 cups finely grated carrots
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a sheet pan (18×13 inches) with butter or cooking spray, or line it with parchment paper.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar.
  • Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy, then mix in sugar, vanilla extract, and grated carrots.
  • Combine Wet and Dry: Slowly add the wet mixture into the dry ingredients, folding until just combined.
  • Bake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Cool: Allow the cake to cool completely before serving or frosting.

Notes

  • For extra flavor, consider adding nuts or raisins to the batter.
  • Ensure you grate the carrots finely for the best texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 240
  • Sugar: 20g
  • Fat: 7g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g