This simple and delicious Sheetpan Carrot Cake is perfect for Easter and other special occasions. Shredded carrots and box mix spice cake come together in a super moist and tender sheet cake with an irresistibly fluffy cream cheese frosting. Frosted right in the pan, this sheetpan carrot cake is a foolproof dessert that your whole family will love.

When dessert is quick and easy to make, looks stunning on the table and tastes incredibly delicious, you know it’s a winner. This recipe starts with our favorite time-saving trick, a box mix cake. Shredded carrots and a few simple ingredients are combined with the mix for a moist and tender crumb. We love that it all comes together in a GoodCook Touch 5 Qt Mixing Bowl for easy cleanup. 

The cake bakes up on a GoodCook 11×17” Baking Sheet, featuring a non-stick surface for easy cleanup.

While the cake is baking, prepare the cream cheese frosting. We use a GoodCook Touch 5 Qt Mixing Bowl to combine all the ingredients. Transfer ½ cup of frosting to a separate bowl and tint it with orange food coloring. In another bowl, tint ½ cup of the frosting green. After the cake is out of the oven and cooled, spread the white frosting over the cake with a GoodCook Spatula Spreader.

Steps to Decorate

  1. Tint ½ cup frosting orange and ½ cup frosting green. Transfer the colored frosting into Oodle Tips Icing Bags.
  2. Snip the tip of each bag with kitchen shears before frosting.
  3. Pipe orange frosting in squiggly lines to create carrots. Dispose of the bag when finished.
  4. Pipe a bit of green on top of each carrot to create leaves. Dispose of the bag.
  5. Sprinkle the top of the cake with crushed walnuts or pecans.

 We can’t think of a more fun, tasty and delightful Easter treat. This cake works perfectly for other special occasions too. 

From a GoodCook Touch 5 Qt Mixing Bowl to a GoodCook Spatula Spreader and a GoodCook 11×17” Baking Sheet, GoodCook has all the kitchen essentials you need to bake up this easy and delicious cake. Are you ready to get baking?

Bake & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us #goodcookcom 

1 review

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.

Posted in Desserts, Recipes by Goodcook staff |