Sheet Pan Carrot Cake with Buttermilk Glaze

Spring is the perfect time to bake up this easy, moist and tender Sheet Pan Carrot Cake. It’s perfectly spiced and packed full of carrots, nuts and pineapple. There’s a rich buttermilk glaze that adds another layer of flavor then the entire cake is covered with a creamy cream cheese frosting.  It’s the perfect showstopper dessert for your Easter table or a treat for Mom on Mother’s Day. Of course, it’s great year round too!

Sheet Pan Carrot Cake with Cream Cheese Frosting

This moist, rich carrot cake has been a family favorite for years. I first started making this cake after my husband and I tasted, what he considered, the best carrot cake anywhere. It was at a restaurant called J. Alexanders and it’s one of the reasons we go back there so often. 

I knew I had to figure out how to make a similar version at home and after a few false starts finally came up with a winner. That’s what my resident carrot cake expert tells me (thanks honey). The secret is a buttermilk glaze that permeates the cake and makes it moist and extra rich. Believe me, this Carrot Cake with its creamy cream cheese frosting is the perfect ending to an Easter dinner or just as a tasty welcome to spring. 

I love making this cake in a sheet pan, a la J. Alexanders, because it allows the carrot cake to shine through. Layer cakes tend to overpower you with the cream cheese frosting, between, above and around, while this one allows both to stand on their own. Of course, as my husband would say, that thick layer of cream cheese frosting just takes the entire cake to the next level. 

I like to serve mine with a few sprinkles of chopped nuts on top and a little garnish of carrot tops.

Frequently Asked Questions

Does carrot cake need to be stored in the refrigerator?

This cake will actually keep on the counter for 2-3 days, even with cream cheese frosting, and will keep 5-6 days in the refrigerator. 

Can I freeze carrot cake?

Yes, it actually freezes very well. Just cut into servings, wrap in plastic wrap and freeze. To thaw, just leave on the counter for 20-30 minutes and enjoy.

How to make one delicious Carrot Cake with Buttermilk Glaze

While cake is baking, prepare Buttermilk Glaze.

Prepare cream cheese frosting to finish.

This cake has a lot of steps but it’s really pretty easy to make. And the fun part is decorating it. I loved using real carrots and greenery to spruce up one side. Just look how pretty it looks!

And now, the taste test. It’s a rich, moist and tender cake filled with the flavor of cinnamon, vanilla and pineapple with a nice contrasting crunch from the nuts. And the cooling creamy layer of cream cheese frosting is the perfect finishing touch. Enjoy!

More Carrot Cake Recipes You’ll Love

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Carrot Cake Smoothie from 2 Cookin Mamas

5 from 2 votes

Print

Sheet Pan Carrot Cake with Buttermilk Glaze

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

This easy, moist Sheet Pan Carrot Cake is made for Spring. It's perfectly spiced, packed full of carrots, nuts and pineapple and topped with a creamy cream cheese frosting. Great for Easter or Mother's Day dessert. 

Course: Dessert

Cuisine: American

Keywords: carrot cake with buttermilk glaze, carrot cake with cream cheese frosting, sheet pan carrot cake

Servings: 20 servings

Calories: 525 kcal

Author: Linda Warren

Ingredients

Cake

• 2 cups All-Purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 8 oz can crushed pineapple drained
• 3 1/2 ounces flaked coconut optional
• 1 cup pecans or walnuts finely chopped
• Garnishes: chopped nuts, toasted coconut

Buttermilk Glaze

• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 Tablespoon light corn syrup
• 1 teaspoon vanilla extract

Cream Cheese Frosting

• 8 ounces cream cheese room temperature
• 1/2 cup butter room temperature
• 3 cups powdered sugar + extra for right consistency
• 3/4 teaspoon pure vanilla extract

Directions

Cake

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. Set aside.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon.
3. In a large bowl, beat eggs then add sugar, oil, buttermilk and extract and continue to beat until creamy and smooth. 

4. Add in dry ingredients and continue to beat until blended.

5. Fold in carrots, pineapple, coconut and nuts. Pour into prepared pan.

6. Bake in oven for 40-45 minutes or until toothpick in center comes out clean.

Buttermilk Glaze

1. While cake is baking, in a medium saucepan, add all ingredients for glaze except for vanilla. Bring to a boil and let boil for 4-5 minutes, stirring constantly. 

2. Remove from heat and add vanilla. Let cool for 5 minutes.

3. When cake is removed from oven pour glaze over cake. 

4. Let cake cool completely then cover and let sit until the next day. (you want the cake to be slightly dried out when you begin frosting)

Frosting

1. Place cream cheese and butter in a mixing bowl and beat until smooth and creamy, about 3-4 minutes. 

2. Continue to beat as you add sugar until fluffy. 

3. Stir in vanilla extract. If your icing is too thin, adjust by adding additional confectioner’s sugar, if too thick, add a little milk until the frosting is the right consistency for easy spreading.

4. Frost cake and decorate as desired. 

5. Store in refrigerator.

Nutrition Facts

Sheet Pan Carrot Cake with Buttermilk Glaze

Amount Per Serving

Calories 525 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 18g 90%

Cholesterol 63mg 21%

Sodium 404mg 17%

Potassium 160mg 5%

Total Carbohydrates 64g 21%

Dietary Fiber 2g 8%

Sugars 52g

Protein 4g 8%

Vitamin A 52.9%

Vitamin C 2.4%

Calcium 4.9%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.

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