This moist and flavorful Carrot Sheet Cake screams special with every scrumptious bite!
Why is that I only think to make carrot cake around Easter and Thanksgiving? I crave it all year round, but something in my head tells me that it’s only served around those two holidays. So so silly! I can find fresh carrots any time of year and a big slice of moist and flavorful carrot cake is the perfect ending to just about any meal or celebration! Therefore, I’ve now added carrot cake to my year-round baking list.
I’ve always made layered carrot cakes, which are amazing and make quite the statement, but require a little more effort to make and serve. My friend, Angela, invited me over for dinner recently and served the most delicious carrot cake that was baked as a sheet cake. I couldn’t believe I had never baked a carrot sheet cake. It’s so much quicker to make and so much easier to serve!
I kept telling Angela how much I love the idea of a carrot sheet cake and specifically how much I loved hers. She takes a classic carrot cake and makes it special with a little almond flour for added flavor and texture along with flakes of shaved coconut for the perfect amount of added sweetness and crunch. I knew y’all would love this recipe so I invited her over to bake it with me.
We had so much fun baking and enjoying this cake together. Okay, okay, she did the baking and I mostly just enjoyed. 😉
Like I said, the almond flour adds such great flavor and texture while the applesauce and carrots make it super moist. The walnuts and coconut flakes add in even more flavor and a little crunch. Each ingredient comes together so perfectly.
The cake is topped with a classic cream cheese frosting and then garnished with more walnuts and coconut. Yummy yum yum!
What Do I Need to Make Carrot Sheet Cake?
- Granulated sugar
- Vegetable oil
- Unsweetened applesauce
- Eggs
- All-purpose flour
- Almond flour
- Ground cinnamon
- Baking soda
- Salt
- Vanilla
- Shredded carrots
- Chopped walnuts
- Coconut flakes
- Cream cheese, softened
- Butter, softened
- Milk
- Powdered sugar
Such a great cake that you’re going to want to bake over and over again. No special occasion necessary to make this amazing carrot cake! Just bake, slice, share and enjoy anytime you wish.
If you make this Carrot Sheet Cake, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Thanks to Angela for sharing this delicious recipe and for coming over to bake it with me.
Print
Carrot Sheet Cake
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 15 1x
- Category: Dessert
Description
This moist and flavorful carrot sheet cake screams special with every scrumptious bite!
Ingredients
- 1–1/2 cups granulated sugar
- 1 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 3 large eggs
- 1–1/2 cups Gold Medal® all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3 cups freshly shredded carrots (6 medium)
- 1 cup chopped walnuts
- 1 cup coconut flakes
Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2–3 teaspoons milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/3 cup coconut flakes
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish. Set aside.
- In a large bowl, whisk together the sugar, oil and applesauce. Add the eggs, one at a time, and whisk until well combined.
- Add the flours, cinnamon, baking soda and salt. Stir in the vanilla.
- Stir in the walnuts, carrots and coconut. Pour batter into the prepared dish.
- Bake for 45 minutes or until cake is set and a toothpick inserted in the center comes out clean. Let cake cool completely.
- 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.
- Spread frosting evenly over cooled cake. Sprinkle with coconut flakes and chopped walnuts.
Notes
Recipe adapted from bettycrocker.com
[…] 2. Layered Carrot Cake Recipe 3. Carrot Cake Cheesecake Recipe 4. Currant Carrot Cake Recipe with Coconut Lime Icing 5. Easy Carrot Cake Pound Cake Recipe 6. Gluten & Dairy Free Carrot Cake Recipe 7. Carrot Cake Bread Recipe 8. Cardamom Carrot Cake Recipe with White Chocolate Kombucha Frosting 9. Carrot Cake Squares Recipe 10. Gingerbread Carrot Cake Recipe 11. Our Favorite Carrot Cake Recipe 12. Carrot Cake Cupcakes Recipe 13. Healthier Carrot Cake Recipe 14. Carrot Cake Cheesecake Recipe 15. Whole Wheat Vegan Carrot Cake Recipe 16. Cheesecake Swirl Carrot Bundt Cake Recipe 17. Buttermilk Glazed Carrot Cake Recipe with Cream Cheese Frosting 18. Best Ever Carrot Cake Recipe 19. Grain Free Carrot Cake Recipe 20. Carrot Cake Loaf Recipe 21. Homemade Carrot Cake Squares Recipe with Cream Cheese Frosting 22. Carrot Cake Roll Recipe 23. Carrot Cupcakes Recipe with Cream Cheese Frosting 24. Gluten Free Carrot Cake Recipe 25. Carrot Sheet Cake Recipe […]
[…] 21. Homemade Carrot Cake Squares Recipe with Cream Cheese Frosting 22. Carrot Cake Roll Recipe 23. Carrot Cupcakes Recipe with Cream Cheese Frosting 24. Gluten Free Carrot Cake Recipe 25. Carrot Sheet Cake Recipe […]
For the carrot sheet cake, we dont like coconut so can I just omit the 1 cup of coconut completely from the cake mix or should I replace it with something else? If so, what? Thanks!
Hi Amy! You can omit the coconut and it will still bake up great. The coconut does add a nice flavor and texture, but it will still taste wonderful without it. Enjoy!
I love this recipe! I’ve made it every week for a month!!! Last time I used half oil and half yogurt. It’s much lighter and fluffier that way but since I’m eating it all myself- 7 mini loaves, I thought less oil might be better for me.🤣Original recipe is best but it’s all great. Love all your boards too.
Can I freeze the cake without icing ?
Hi Patricia! Absolutely! Just let it cool completely before freezing. I would recommend wrapping it tightly in plastic wrap and then foil to prevent freezer burn. It will stay great in the freezer for up to 3 months. It’s best to let it defrost completely in the refrigerator. Hope this helps. Enjoy!
I was wondering what to use in place of almond flour. Should I just increase the amount of all purpose flour?
Judy
Hi Judy! Yes, you can just use all-purpose flour in place of the almond flour. The almond flour adds a nice flavor and texture, but it not required. Hope this helps. Enjoy!