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Sheetpan Carrot Cake

Yields 16     adjust servings


  • 2 cups shredded carrot
  • 1 box spice cake mix
  • 1 stick of butter, softened
  • 4 eggs
  • 1/4 cup + 2-3 Tbsp whole milk
  • 8 ounces cream cheese, softened
  • 1/2 cup (4 oz.) salted butter, softened
  • 4 cups (about 16 oz.) powdered sugar
  • 1 Tbsp vanilla extract
  • 1/4 cup crushed walnuts or pecans
  • Orange and green food coloring.
  • Nonstick baking spray


Heat oven to 350°F. Spray a 18x13” sheet pan liberally with baking spray.
In a large bowl, whisk together carrot, cake mix, butter, eggs and 1/4 cup milk. Mix well. Spread into prepared sheet pan.
Bake 20-23 minutes until the center of the cake springs backs when touched lightly. Cool completely before frosting.

To make frosting: In a large bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, adding 2-3 Tbsp of milk, if needed, until frosting is fluffy and easily spreadable.
Tint 1/2 cup of frosting orange and 1/4 cup of frosting green. Transfer each color into an OodleTips icing bag. Spread white icing on cake. Pipe orange frosting in squiggly lines to create carrots, pipe a bit of green on top to create leaves. Sprinkle with crushed walnuts or pecans.

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