Sheet Pan Carrot Cake with Cream Cheese Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, tender carrot cake baked on a sheet pan, topped with a tangy cream cheese glaze for easy slicing and sharing. This american-inspired desserts ready in about 65 minutes layers all-purpose flour, baking powder, 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 320 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.

Prep: 20 min Cook: 45 min Serves 12 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, beat 1 1/2 cups granulated sugar with 1 cup vegetable oil, then add 3 large eggs one at a time, beating well after each. Stir in 2 tsp vanilla extract.
  3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in 3 cups grated carrots and 1 cup chopped walnuts.
  4. Step 4: Pour the batter evenly into a greased 9x13-inch sheet pan. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  5. Step 5: For the glaze, beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth. Gradually add 1 cup powdered sugar and 1 tbsp lemon juice, beating until creamy.
  6. Step 6: Spread the cream cheese glaze evenly over the cooled cake. Slice into squares and serve.

Frequently asked questions

How long does Sheet Pan Carrot Cake with Cream Cheese Glaze take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sheet Pan Carrot Cake with Cream Cheese Glaze?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sheet Pan Carrot Cake with Cream Cheese Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Carrot Cake with Cream Cheese Glaze for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Carrot Cake with Cream Cheese Glaze?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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