Carrot Sheet Cake
Prep time
Cook time
Total time
An incredibly delicious carrot cake that can serve a crowd!
  • 1¼ cups unsweetened applesauce
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots (about 4 medium carrots)
Cream Cheese Frosting
  • ½ cup butter, softened
  • 1 (8 oz.) block cream cheese, softened
  • 1 teaspoon almond extract
  • 3½ cups powdered sugar
  1. Preheat oven to 350° F. Spray a 12x17-inch sheet pan with non-stick spray. Set aside.
  2. Beat applesauce, sugar and eggs in a large bowl until combined. In a seperate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Gradually beat this mixture into the wet mixture. Fold in carrots. Spread batter evenly into the prepared pan.
  3. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
  4. For Frosting: Beat butter and cream cheese until creamy and fluffy. Add in almond extract and powdered sugar. Beat until smooth.
  5. Spread on top of cake. Slice into squares and serve!
Store any leftovers in fridge up to 3 days.
*The carrots on top are made of colored candy coating. I melted orange and green separately then piped out the carrot design onto parchment paper. Let harden then place on cake.
Recipe by Life In The Lofthouse at