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cake on a plate next to a half sheet cookie sheet
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5 from 1 vote

Easy Carrot Sheet Cake

Nothing is easier for a springtime dessert than this Easy Carrot Sheet Cake. It is so easy to make and is always a crowd pleaser! Using a boxed cake mix as a base and sprucing it up with additional spices, carrots and, of course, covered in cream cheese frosting, this one is a MUST MAKE!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 275kcal
Author: Jade Jones

Equipment

  • Mixing Bowl
  • Hand mixer
  • Stand mixer
  • NordicWare Sheet Pans
  • Pallet knife
  • Silicone spatula

Ingredients

For cake:

  • 1 box Spice Cake Mix with ingredients called for on box directions (see notes)
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups shredded carrots

For cream cheese frosting:

  • 8 ounces cream cheese room temperature
  • 1/2 cup butter room temperature
  • 2 teaspoons vanilla
  • 5 1/2 cups powdered sugar
  • 2-3 Tablespoons milk as needed

Instructions

For cake:

  • Preheat oven to 350 degrees F. Grease a cookie sheet with baking spray. Set aside.
  • In a large mixing bowl, add Spice cake mix, milk, melted butter, eggs, vanilla, cinnamon, ground cloves, ground ginger, ground nutmeg, shredded carrots, and any other optional ingredients. Beat on medium speed for two minutes or until mixture is well combined.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the edges. Allow cake to cool completely in the cookie sheet before frosting.

For frosting:

  • Beat cream cheese with butter until completely smooth. Add vanilla and powdered sugar and beat until light and fluffy. If needed, add 1 Tablespoon of milk at a time to thin frosting to spreadable consistency.
  • Frost cooled cake. Top with additional chopped nuts or shredded coconut if desired.
  • Store leftovers in the fridge covered with plastic wrap. You can also freeze any leftover cake either in a freezer safe container or wrapped in plastic wrap and then placed in a freezer ziploc bag.

Notes

I always recommend substituting milk for the water and melted butter for the oil called for on the box.
You can add any or all of these optional additions:
1/2 cup chopped walnuts
1 cup crushed pineapple, drained
1/2 cup raisins
1/2 cup coconut