Best Carrot Sheet Cake With Cream Cheese Frosting Recipe


Carrot sheet cake recipe

Mike Garten

We like jelly beans and chocolate rabbits as much as anyone, but if there’s one dessert that screams spring, it’s carrot sheet cake. Festive and frosted tangy cream cheese icing — what’s not to love? We know it’s tough to compete with the elaborate layer cakes your Grandma might have made every year for Easter dessert, but we decided to try a more minimalist approach with a pared down carrot cake recipe that celebrates the natural sweetness of the carrots. Bonus: it’s surprisingly simple to make and will certainly feed a crowd. 

What goes into the best-ever carrot cake?

Our cinnamon-flecked cake is loaded with apricots, pecans, and fresh ginger to add a crunchy, chewy contrast to the tender cake, and we use honey and fresh orange juice as sweeteners instead of refined sugar — no candied pineapple to see here. Our carrot sheet cake with applesauce and oil is super tender, while the this cake is just as rich and satisfying as any bakery behemoth. After all, carrot cake isn’t carrot cake without a generous slathering of cream cheese frosting (ours has orange zest for a hint of brightness), and we don’t skimp on the good stuff.

Can I make carrot cake ahead? 

This carrot cake for a crowd is a great make-ahead dessert, as it can be baked in advance and frosted later. We like to drizzle ours with honey just before serving, and feel free to sprinkle some crushed pecans  for a little extra crunch. And while the cake “technically” feeds 20, you can totally serve it to a smaller group — trust us, you’ll want to snack on the leftovers long after the Easter ham is gone.

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Total Time:






finely grated orange zest plus 1/2 cup juice (from about 1 large orange) 


dried apricots, roughly chopped


finely grated ginger


unsweetened applesauce


(about 4 large) carrots, peeled, trimmed, and grated (about 2 cups)

For Frosting

1 1/2

cream cheese, at room temp


plus 2 Tbsp honey, plus more for drizzling

1 1/2

finely grated orange zest 

  1. Heat oven to 325°F. Line bottom of 18- by 13-in. rimmed baking sheet with parchment and spray sides of pan with nonstick spray.  
  2. In small saucepan, bring orange zest and juice, apricots, and ginger to a boil. Remove from heat and let cool.
  3. In large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In another large bowl, whisk together eggs, honey, oil, and applesauce. Fold in flour mixture, leaving some streaks of flour. Add apricot mixture, carrots, and pecans and fold until just combined. 
  4. Transfer mixture to prepared pan. Bake until wooden pick inserted into center comes out clean, 18 to 20 min. Let cool.
  5. Meanwhile, make frosting: Using electric mixer, beat cream cheese, honey, and orange zest until smooth. Spread on cake and drizzle with additional honey if desired.

Per serving About 400 cal, 25 g fat (8 g sat), 6 g pro, 340 mg sodium, 41 g carb, 2 g fiber

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Source : Goodhousekeeping