What’s better than a home-baked dessert? A home-baked dessert that feeds a crowd and leaves you with only ONE pan to clean.
I love a good carrot cake, but the thought of grating carrots and washing a mountain of bowls used to kill my baking buzz. That’s why I created this Sheet Pan Carrot Cake for Crowds. It’s a total potluck dessert and a guaranteed crowd pleaser. If you’re looking for a more traditional take, you might also enjoy this classic oatmeal carrot cake recipe.
We get all the warm spices and creamy frosting we crave, but the method is brilliantly simple. You mix the batter right in the pan you bake it in. Let’s dig into the easiest, most efficient cake you’ll ever make.
Recipe Overview
This is the blueprint for your baking success. Everything you need to know at a quick glance.
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: About 1 hour (plus cooling)
- Servings: 24 generous squares
The Magic of a One-Pot (or One-Pan) Meal
As someone who would rather cook for ten hours than scrub for ten minutes, this method is my kitchen superpower.
The magic is in the method. You literally build the cake layers in the sheet pan itself. No stand mixer, no separate mixing bowls for wet and dry ingredients. You whisk, you fold, you spread, and you bake. One pan does it all.
This isn’t just about saving time on cleanup. It makes the whole process feel approachable and fun. You can get a fantastic dessert ready with minimal fuss and maximum reward. This same principle of easy, all-in-one cooking is perfect for savory dishes too, like this simple herb-crusted sheet-pan chicken.
All You Need (One Pot & These Ingredients)
Your equipment list is wonderfully short. That’s the beauty of this style of baking.
The star of the show is a standard half-sheet pan (about 18×13 inches). You’ll also need a box grater for the carrots and a couple of basic kitchen tools. The ingredients are simple pantry staples you likely have already.
Sheet Pan Carrot Cake for Crowds Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Sheet Pan Carrot Cake for Crowds Recipe!
Nutrition Information
This easy frosting comes together with just cream cheese, butter, and powdered sugar. No complicated techniques required.
The Full Ingredient List
Here’s your complete shopping list. I promise, nothing is too fancy or hard to find.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 cups finely grated carrots (about 1 lb.)
- 1 cup chopped walnuts or pecans (optional)
- 1 (8 oz) block full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps, and you’ll see how the one-pan magic happens. It’s almost too easy.
- First, heat your oven to 350°F. Grease your half-sheet pan very well, or line it with parchment paper for the ultimate easy release.
- In the prepared pan, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make a well in the center of your dry mix.
- Pour the vegetable oil, crack in the eggs, and add the vanilla into that well. Use a fork to whisk the wet ingredients together, then gradually pull in the dry ingredients from the sides. Mix just until no dry streaks remain.
- Fold in the grated carrots and nuts, if using. Spread the batter into an even layer across the pan. This is your only batter bowl to wash—the pan itself!
- Bake for 30-35 minutes. The cake is done when the top springs back lightly and a toothpick comes out clean. Let it cool completely in the pan on a wire rack.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar, vanilla, and salt. Spread this easy frosting over the cooled cake. Slice into squares and serve right from the pan.
Pro-Tips for Perfect One-Pot Cooking
These little tricks will boost your results and keep the cleanup dream alive.
Always use the right size pan. A half-sheet pan is key. A smaller pan will give you a thick, undercooked cake. Don’t overmix the batter once you add the flour. A few lumps are just fine.
For the easiest cleanup of all, use that parchment paper liner. You can lift the whole cake out to frost and slice. Grate your carrots finely so they blend into the cake perfectly and cook through.
Make sure your cream cheese and butter are truly soft for the frosting. This prevents lumps and makes spreading a dream.
Storing & Reheating (Easy!)
This cake stores beautifully, making it perfect for make-ahead plans.
You can keep the frosted cake, covered, at room temperature for a day. For longer storage, pop it in the fridge for up to 5 days. The flavors actually get better!
It also freezes well. Freeze the unfrosted cake whole, wrapped tightly, for up to 3 months. Thaw and frost when needed. You can also freeze individual frosted squares for a quick treat.
Nutrition Notes
While this is a dessert, here’s a basic look at what’s in a serving. All values are approximate.
- Calories: ~380
- Carbohydrates: 52g
- Protein: 3g
- Fat: 19g
- Fiber: 1g
- Sugar: 42g
Your One-Pot Questions, Answered
Here are quick answers to the questions I get asked the most about this recipe.
Can I make this cake ahead of time?
Absolutely! Bake and frost the cake up to a day before your event. Just keep it covered in the fridge. Let it sit at room temperature for an hour before serving for the best texture.
Can I add pineapple or raisins?
You can! If you like a tropical twist, add a small (8 oz) can of crushed pineapple, well-drained. For raisins, fold in 1/2 to 1 cup with the carrots. Both add great moisture.
What if I don’t have a half-sheet pan?
You can use a 9×13 inch pan, but you’ll need to adjust. The cake will be thicker, so bake it longer (likely 40-50 minutes). It will also serve fewer people, so it’s perfect for a smaller crowd.
So there you have it. A delicious, moist carrot cake that doesn’t turn your kitchen into a disaster zone. It’s the ultimate solution for feeding a hungry group without the post-party cleaning dread. It’s the same satisfying, minimal-cleanup concept behind a great dinner like this sheet pan herb-crusted chicken and veggies.
You get to enjoy all the compliments and none of the scrubbing. That’s what I call a smart bake. Now go, make this sheet cake, and reclaim your evening.
Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!
