• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts » Cakes

    Cardamom Carrot Sheet Pan Cake

    Published: Mar 23, 2021 · Modified: Feb 18, 2025 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Cardamom Carrot Sheet Pan Cake is an easy, no-fuss take on classic carrot cake with a cozy, spiced twist. The natural sweetness of carrots pairs perfectly with the warm, citrusy flavor of cardamom, giving each bite a little extra something special. Baked in a sheet pan and topped with spiced cream cheese icing, it’s the kind of dessert that’s made for sharing—whether you’re bringing it to a get-together or just treating yourself at home.

    Cardamom carrot cake on a small white plate with an antique fork.

    If you love cakes, I have many other cake recipes for you to try! 

    Ingredients

    • Flour- you can use all-purpose or whole wheat pastry flour
    • Baking soda
    • Ground cardamom- both for the cake and icing. 
    • Ground nutmeg- for both the cake and icing. 
    • Salt- I prefer kosher salt in my baking. 
    • Butter- this is for the cake and for the icing. 
    • Oil- this is to help keep the cake moist. I used avocado oil, but you can use any neutral-ish oil you like. 
    • Brown sugar- granulated sugar can also be used, but the brown sugar adds a depth of flavor I love in carrot cake. 
    • Eggs
    • Vanilla
    • Grated carrots
    • Chopped walnuts- optional, but in our home, it is a must. 
    • Cream cheese- for the icing. 
    Carrot cardamom cake in a sheet pan with chopped pecans on top.

    How To Make

    Mix the flour, cardamom, baking soda, and salt in a small bowl and set it aside. Mix the butter and sugar in a medium-sized bowl. Once they are mixed, add the eggs and vanilla and incorporate them.

    Pro Tip: Do not overmix the cake batter once the eggs are added. This will result in a tough cake. 

    Add the grated carrots and chopped walnuts if you are using them. Mix them in as well. Last is the flour mixture. Mix until it is incorporated without overmixing. Pour into your prepared pan.  

    Dry ingredients mixed in a ceramic bowl.
    Cake ingredients in a glass bowl with a red spatula in it.
    Carrot cake mix in a glass bowl.

    Bake until a toothpick inserted comes out clean. Remove the cake from the oven and let it cool. 

    Once it is cool, mix the icing until it is creamy and smooth. Spread the icing over the top of the cooled cake. If you are using walnuts, sprinkle the extra ½ cup over the top of the iced cake.

    Carrot sheet cake  in a sheet pan.
    Baked cake in a sheet pan.
    Iced sheet cake in a sheet pan.
    Carrot cardamom cake slices on white plates with an antique fork on the side.

    How to store leftovers

    Refrigerate: Since the cake has cream cheese icing, it should be stored in the refrigerator to prevent the icing from spoiling. Cover the cake tightly with plastic wrap or foil, or place it in an airtight container.

    Separate slices if possible: If you have already sliced the cake, you can place wax paper or parchment paper between layers to prevent them from sticking together.

    For longer storage: If you want to keep the cake for longer (up to 3–4 days), store it in the fridge. It can also be frozen for up to 2–3 months, but be sure to wrap it tightly in plastic wrap and foil, or place slices in an airtight container before freezing. Thaw it overnight in the fridge before serving.

    Carrot cake in a sheet pan with chopped pecans on the top.
    Carrot cardamom cake slices on white plates with an antique fork on the side.

    Cardamom Carrot Sheet Pan Cake

    Amy Sandidge
    Cardamom Carrot Sheet Pan is a simple yet flavorful dessert that brings a warm twist to classic carrot cake.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 servings

    Ingredients
      

    • 2 cups whole wheat pastry flour or all-purpose flour
    • 1 ½ teaspoons ground cardamom
    • ¼ teaspoon ground nutmeg
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 ½ cups brown sugar
    • 14 tablespoons melted butter
    • 4 eggs
    • 1 teaspoon vanilla
    • 2 ½ cups grated carrots
    • 1 ½ cups chopped pecans, divided optional

    Spiced cream cheese icing

    • 8 ounces softened cream cheese
    • 4 tablespoons softened butter
    • 2 ½ cups powdered sugar
    • 1 teaspoon ground cardamom
    • ½ teaspoon nutmeg
    • 1 teaspoon vanilla

    Instructions
     

    • Mix the flour, cardamom, baking soda, and salt in a small bowl and set it aside. Mix the butter and sugar in a medium-sized bowl. Once they are mixed, add the eggs and vanilla and incorporate them.
    • Pro Tip: Do not overmix the cake batter once the eggs are added. This will result in a tough cake.
    • Add the grated carrots and chopped walnuts if you are using them. Mix them in as well. Last is the flour mixture. Mix until it is incorporated without overmixing. Pour into your prepared pan.
    • Bake until a toothpick inserted almost comes out clean, this will take about 20-25 minutes. You do not want to overbake the cake or it will be dry. Remove the cake from the oven and let it cool.
    • Once it is cool, mix the icing until it is creamy and smooth. Spread the icing over the top of the cooled cake. If you are using walnuts, sprinkle the extra ½ cup over the top of the iced cake.

    Notes

    How to store leftovers
    Refrigerate: Since the cake has cream cheese icing, it should be stored in the refrigerator to prevent the icing from spoiling. Cover the cake tightly with plastic wrap or foil, or place it in an airtight container.
    Separate slices if possible: If you have already sliced the cake, you can place wax paper or parchment paper between layers to prevent them from sticking together.
    For longer storage: If you want to keep the cake for longer (up to 3–4 days), store it in the fridge. It can also be frozen for up to 2–3 months, but be sure to wrap it tightly in plastic wrap and foil, or place slices in an airtight container before freezing. Thaw it overnight in the fridge before serving.
    Keyword butter, carrots, cream cheese, granulated sugar, pecans
    Tried this recipe?Let us know how it was!
    • Cakes
    • Baked
    « Fresh And Light Spring Rolls
    Burrata with Roasted Tomatoes »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.