prep time: 30 min | bake time: 30 min | total time: 2 hrs
If you’re looking for a soft, moist, and easy eggless carrot cake, this carrot sheet cake is exactly what you need. No layers, no fuss just a simple, reliable recipe that turns out perfectly every time.
It has the perfect texture: light yet rich, packed with freshly grated carrots, and stays moist for days. The cream cheese frosting is smooth, creamy, and not overly sweet, making it far better balanced than most recipes you’ll find online.
This cake has quickly become a favorite at home and honestly, my husband might love it even more than I do. The first time I made it, I planned to save a few slices… but that didn’t happen He kept going back for “just one more,” and within two days, the entire sheet pan was gone. According to him, it’s the perfect balance of soft cake and creamy frosting impossible to stop at one slice.
Preheat your oven to 350°F (175°C). Grease a 13×9-inch rectangular pan and line it with an overhang of parchment paper on all four sides for easy removal.
Grate the carrots using the fine or medium side of a grater and lightly squeeze out excess moisture to prevent a dense cake.
In a large bowl, whisk together milk, oil, vanilla, light brown sugar, and cane/castor sugar until smooth. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet and mix until just combined. Gently fold in the grated carrots.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Beat the butter until light and fluffy. Gradually add powdered sugar and vanilla, mixing until smooth. Add the cream cheese (cool, not too soft) and whip until creamy and spreadable.
Once the cake has cooled completely, transfer it to a serving plate or board. Spread the cream cheese frosting evenly over the top with an offset spatula, then use the back of a spoon to create decorative swirls.
Drizzle caramel sauce over the frosting for an indulgent finish.
Cut into slices and serve. This cake can be stored in the refrigerator for 2–3 days and tastes even better the next day as the flavors deepen.
Yes! Use plant-based milk, vegan butter, and dairy-free cream cheese for the frosting.
Use the fine or medium side of a box grater for a soft, even texture. Avoid large shreds.
Yes, lightly squeeze out excess moisture so the cake doesn’t turn dense or heavy.
Your cream cheese may be too warm. Use it cool and slightly firm, and chill the frosting briefly if needed.
Store in an airtight container for 2 days at room temperature or up to 5 days in the fridge.
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For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It’s designed to help you bake like a pro without ever needing an egg!
