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
- Tint ½ cup frosting orange and ½ cup frosting green. Transfer the colored frosting into Oodle Tips Icing Bags.
- Snip the tip of each bag with kitchen shears before frosting.
- Pipe orange frosting in squiggly lines to create carrots. Dispose of the bag when finished.
- Pipe a bit of green on top of each carrot to create leaves. Dispose of the bag.
- 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 @goodcook.com #goodcookcom
Sheetpan Carrot Cake
- 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.