Carrot Sheet Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15
This moist and flavorful carrot sheet cake screams special with every scrumptious bite!
  • 1-1/2 cups granulated sugar
  • 1 cup vegetable oil
  • ⅓ cup unsweetened applesauce
  • 3 large eggs
  • 1-1/2 cups Gold Medal® all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups freshly shredded carrots (6 medium)
  • 1 cup chopped walnuts
  • 1 cup large coconut flakes
Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 2-3 teaspoons milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • ⅓ cup large coconut flakes
  • ⅓ cup chopped walnuts
  1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish. Set aside.
  2. In a large bowl, whisk together the sugar, oil and applesauce. Add the eggs, one at a time, and whisk until well combined.
  3. Add the flours, cinnamon, baking soda and salt. Stir in the vanilla.
  4. Stir in the walnuts, carrots and coconut. Pour batter into the prepared dish.
  5. Bake for 45 minutes or until cake is set and a toothpick inserted in the center comes out clean. Let cake cool completely.
  6. Meanwhile, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined. Slowly beat in the powdered sugar until thick and creamy.
  7. Spread frosting evenly over cooled cake. Sprinkle with coconut flakes and chopped walnuts.
Recipe adapted from
Recipe by The BakerMama at