Next Post
This post may contain affiliate links, please see our privacy policy for details.
Sweet, simple, and so delicious. This light and fluffy carrot cake is made with freshly grated carrots, rich brown sugar, and the real secret: double the vanilla for that extra hint of warmth. Each slice is generously topped with whipped brown butter cream cheese frosting that’s creamy, slightly caramel-y, and completely irresistible. Decorate this cake however you like for spring, Easter, Mother’s Day, or really any occasion that calls for something special!
Easter is just a week away, and it’s hands down my favorite spring holiday. There’s something about this time of year that feels so fresh and fun, and I always get especially excited about all the cooking and baking. Our Easter dinners change from year to year depending on where we’re celebrating, but one thing that never changes is the dessert spread.
I’ll always say yes to a cute Easter basket (you’re truly never too old), and I love baking up all the festive treats, lemon bars, coconut cake, chocolate bunnies, and of course, a classic carrot cake. It just wouldn’t be Easter without one.
I’ve actually been making this carrot cake since 2022, and it’s become one of those recipes I come back to every single spring. It’s simple, super reliable, and always turns out so good. My sister and I love decorating it together, piping little carrots on top using the brown butter cream cheese frosting. Just a bit of orange and green food coloring makes it extra cute and perfect for the holiday.
And the best part? It’s a sheet cake, so it’s easy. No layering, no fuss, just mix, bake, frost, and you’re done. It’s the kind of dessert that looks festive and special, but doesn’t take a ton of time or effort.
Here are the details
The Ingredients
Carrot Cake
- coconut oil
- brown sugar
- eggs
- vanilla extract
- grated carrots
- all-purpose flour
- baking soda
- cinnamon
- shredded coconut (optional)
The Frosting
- salted butter
- dark brown sugar
- heavy cream
- cream cheese
- powdered sugar
- vanilla extract
The Baking Tools
This cake comes together with simple, everyday tools. You’ll need a mixing bowl, a whisk or hand mixer, and a spatula. A parchment-lined 9-inch square pan makes baking and removing the cake easy.
For the frosting, use a small saucepan and either a stand mixer or hand mixer. If you’re decorating, grab piping bags or even zip-top bags to pipe the little carrots on top.
The Steps
Step 1: Prep
Preheat your oven to 350°F. Line a 9-inch square pan with parchment paper, leaving a bit of overhang so you can easily lift the cake out later.
Step 2: Mix the Cake Batter
In a mixing bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla until smooth. Stir in the freshly grated carrots.
Add the flour, baking soda, cinnamon, and salt. Mix just until combined, being careful not to overmix so the cake stays soft and fluffy. Fold in the shredded coconut, if using.
Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, checking at 30 mins, until the center is just set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely.
Step 4: Make the Frosting
In a small saucepan, melt the butter with the brown sugar and heavy cream. Bring to a boil and cook for about 2 minutes, until smooth and slightly caramel-like. Add a pinch of salt, then remove from the heat and let it cool until no longer hot.
Once cooled, beat in the softened cream cheese until smooth. Add the powdered sugar and vanilla, then beat until light and fluffy. If the frosting feels too soft, chill it briefly to firm up.
Spread the frosting over the cooled cake, using a spoon or spatula to create soft swirls.
Step 5: Decorate
To make the little carrots, divide a small amount of frosting between two bowls and tint one orange and one green.
Spoon or pipe the orange frosting into small zig-zag or teardrop shapes to resemble carrots. Add a small dot or swipe of green frosting at the top for the stems. Don’t worry about making them perfect, they’re cuter that way.
I’m so in love with how cute this cake turned out. The swirls of that brown butter cream cheese frosting are creamy and soft, and the little piped carrots on top make it feel extra fun and springy. I love keeping the frosting a bit rustic, then adding those bright orange and green details. It’s simple, cozy, and exactly the kind of cake you want sitting on the counter for Easter weekend.
Lastly, if you make this Carrot Sheet Cake with Brown Butter Cream Cheese Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram or Facebook! Looking through the photos of recipes you all have made is my favorite!
Carrot Sheet Cake with Brown Butter Cream Cheese Frosting
Servings: 10
Calories Per Serving: 481 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups grated carrot (about 3–4 medium carrots)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup shredded coconut (optional)
- 1 stick salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup heavy cream
- 3 ounces cream cheese, at room temperature
- 1 1/2 - 2 cups powdered sugar depending on desired sweetness and thickness
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.2. In a bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla until combined. Mix in the grated carrots.3. Add the flour, baking soda, cinnamon, and salt. Beat until just combined. Stir in the shredded coconut, if using.4. Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the center is just set. Remove from the oven and let the cake cool completely before frosting.5. Make the frosting: In a medium saucepan, melt together the butter, brown sugar, and heavy cream. Bring to a boil and cook for 2 minutes, or until the sugar has dissolved. Add a pinch of salt (optional, depending on taste). Remove from the heat and transfer to the bowl of a stand mixer. Let cool until no longer hot but still pourable. Add the cream cheese and beat until creamy.6. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be creamy. If it feels too runny, add more powdered sugar or chill it briefly to firm up. Spread the frosting over the cooled cake. Slice and enjoy!
This post was originally published on March 27, 2026
The icing is 5/5, but the cake was a 2/5. Flavour was great, but the cake was dry and flat (maybe an inch high). It felt like too much pan for the amount of batter, so next time, I would bake it in an 8×8 pan instead of 9×9. I did pipe on the mini carrots which were super cute.
Hi Val,
Thanks so much for trying this recipe and sharing your feedback! Very sorry to hear the cake was dry and flat for you!
Hi! I have to use King Arthur gluten free measure for measure flour. Should that work too? Thanks!
Hey Michela,
Yes, that should work nicely for you! Please let me know if you give this recipe a try, I hope you love it!
Soooooo excited to make this for my niece who LOVES carrot cake! 🥕
Thanks so much, Angela! I hope you love this cake, let me know how it turns out for you!
Is the shredded coconut sweetened or unsweetened?
Hey Chris,
I like to use unsweetened coconut. Please let me know if you have any other questions!
Can I make this in advance? Should I store it in the fridge? Thanks!
Hey Stephanie,
You bet, that will work nicely for you! Please let me know if you have any other questions!
Can you do this in a muffin tin? If so, is the baking time the same? And does it matter if you do pre shredded carrots vs shredding them yourself?
Hey Ellie,
Sure! I would highly recommend grating the carrots yourself, I know it’s an extra step, but it’s worth it:)
If you want to make cupcakes with this recipe, you can bake for 25-30 minutes.
Please let me know if you have any other questions!
Uve inspired me to bake somethin for my moms sunday! Will make this tomorrow!
Forgot my rating!
Thanks again!!
This was sooooo good. The brown butter icing was to die for! I really appreciate the smaller cake recipes!
Hey Valerienne,
Thanks for trying this recipe and for the feedback—I can’t wait to hear what you make next!
Enjoy your day!
Can I double the recipe and bake in a 9 x 13 pan? We have a big family. If so, how long in the oven? Thanks!
Hey Lisa,
Sure! I would bake for 30-35 minutes, that will work nicely for you.
I hope you love this cake!
I have this recipe printed out from when you first published it in 2022! I’m not seeing any changes between that one and this current recipe when I compare the two, but I wanted to make sure I’m not missing something. 🙂 Can you confirm? Thank you! Love this cake!
Thanks so much, Tina!! Nothing has changed, so you can keep the recipe as written:)
Have a great Sunday!
Can you premake the night before fully assembled
Hey Alexandra,
Sure, just keep in an airtight container in the fridge. Please let me know if you have any other questions.
I hope you love this recipe!
I’m curious why you use melted coconut oil vs a light olive oil? Is there a specific texture reason or are you thinking health benefit? Would be good to understand the thought process and if it would make a difference to swap in olive oil for example. Thanks!
Hi Svea,
I like the slight coconut flavor from the coconut oil, but any neutral oil that you like will work here!
Please let me know if you have any other questions! Happy Friday!
I hadn’t ever baked with coconut oil and bought and used coconut butter, melted. It was done within 25 minutes. I haven’t cut into it yet. Any idea how the cake will be different?
Thank you!
Hi Lynn,
Thanks so much for trying this recipe! Honestly, I have never used coconut butter tomorrow, but hopefully it turned out well for you!
Hello! If I want to make this a bit festive, can I make it a layered cake? What changes would I make, just double it for 2 batches? I’m kind of a newbie to baking so this may be a very silly question!
Hey Kari,
Sure, you could double the recipe and then bake in 2 (9 inch) cake pans.
I hope you love this recipe, please let me know if you give it a try!
For a second I was having deja vu! I knew I have made this exact cake before and had seen the photos too so I looked in my recipe files and yes I have this recipe printed out it is from you in 2022! Very tasty cake I haven’t made it in a few years so might have to do that this weekend!
Thanks so much, Ashley! So glad you enjoyed this cake:) I hope you will make it again!
Have a great weekend!
What substitute can I use for melted coconut oil?
Hi Rachel,
You can use another neutral oil like avocado oil, canola oil, or even melted butter. Please let me know if you have any other questions.
I hope you love this cake!