Carrot Cake Sheet Pan with Cream Cheese Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A moist carrot cake baked on a sheet pan for easy serving, topped with a tangy cream cheese glaze and toasted walnuts for texture. This american-inspired desserts ready in about 60 minutes layers Grated carrots, All-purpose flour, Baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups Grated carrots
• 2 cups All-purpose flour
• 1 tsp Baking soda
• 2 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1/2 tsp Salt
• 1 cup Vegetable oil
• 1 cup Granulated sugar
• 1/2 cup Brown sugar
• 3 Large eggs
• 2 tsp Vanilla extract
• 1 cup, toasted Chopped walnuts
• 8 oz, softened Cream cheese
• 1 1/2 cups Powdered sugar
• 1/4 cup, softened Unsalted butter
• 1 tbsp Lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F and lightly grease a 9x13-inch sheet pan.
2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt until evenly mixed.
3. Step 3: In another large bowl, combine 1 cup vegetable oil, 1 cup granulated sugar, 1/2 cup brown sugar, 3 large eggs, and 2 tsp vanilla extract; whisk until smooth and glossy.
4. Step 4: Gradually add the dry ingredients into the wet mixture, folding gently until just combined.
5. Step 5: Fold in 3 cups grated carrots and 1 cup toasted chopped walnuts, mixing until evenly distributed.
6. Step 6: Pour the batter into the prepared sheet pan and spread into an even layer with a spatula.
7. Step 7: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean; remove from oven and allow to cool completely in the pan on a wire rack.
8. Step 8: Meanwhile, prepare the glaze by beating 8 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar, and 1 tbsp fresh lemon juice in a bowl until smooth and creamy.
9. Step 9: Once the cake is fully cooled, spread the cream cheese glaze evenly over the top and sprinkle with extra chopped walnuts if desired before slicing into squares.