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Rachel White

Vegan Carrot Cake Sheet Cake

Vegan Carrot Cake Sheet Cake delivers moist spiced cake, sweet carrots, and creamy dairy-free frosting in one easy pan. It is simple, crowd-friendly, and perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 2 cups carrots finely grated
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 2 tsp salt
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Box Grater
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and grease a sheet pan. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugar, and carrots together. Fold into dry mix until just combined.
  3. Spread batter evenly in pan. Bake until golden and a tester comes out clean.
  4. Cool cake completely. Beat frosting ingredients until smooth, fluffy, and easy to spread.
  5. Spread frosting across the top, chill briefly, then cut neat squares for serving.

Notes

For softer texture, avoid overmixing and remove cake when just done. For crisper edges, bake a few minutes longer. Freeze unfrosted cake tightly wrapped up to 2 months. Chill before slicing for cleaner assembly. Add walnuts, raisins, orange zest, or coconut for flavor changes. Store covered in the refrigerator up to 5 days.