Carrot Sheet Cake with Brown Butter Cream Cheese Frosting.

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
• shredded coconut (optional)

The Frosting 

• salted butter
• dark brown sugar
• heavy cream
• cream cheese
• powdered sugar
• vanilla extract

The Baking Tools

This cake uses simple tools. You’ll need a mixing bowl, 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 a stand mixer or hand mixer. If decorating, grab piping bags or zip-top bags for the little carrots.

The Steps 

Step 1: Prep

Preheat your oven to 350°F and line a 9-inch square pan with parchment paper, leaving a little overhang so you can lift the cake out easily later.

Step 2: Mix the cake batter

In a mixing bowl, beat together the coconut oil, brown sugar, eggs, and vanilla until smooth. Stir in the grated carrots.

Add the flour, baking soda, cinnamon, and salt. Mix just until combined—don’t overmix so the cake stays soft and fluffy. Fold in the shredded coconut if you’re using it.

Step 3: Bake the cake

Pour the batter into the pan and smooth out the top. Bake for 30–40 minutes, until the center is just set and a toothpick comes out clean or with a few crumbs. Let the cake cool completely.

Step 4: Make the frosting

Melt the butter, brown sugar, and heavy cream in a saucepan. Bring to a boil and cook for about 2 minutes, until smooth and a little caramel-like. Add a pinch of salt, then remove from the heat and let it cool completely.

Once cooled, beat in the cream cheese until smooth. Add the powdered sugar and vanilla, then beat until fluffy. If the frosting feels too soft, chill it for a bit to firm up.

Spread the frosting over the cooled cake, using a spoon or spatula to create soft swirls.

Step 5: Decorate

If you want to make the little carrots, scoop a bit of frosting into two small bowls and tint one orange and one green.

Spoon or pipe the orange frosting in small zig-zag or teardrop shapes to create the 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.

So in love with how cute this cake turned out. The swirls of that brown butter cream cheese frosting are so creamy and soft, and then the little piped carrots on top just make it feel extra fun and springy. I love keeping the frosting a little rustic, then adding those bright orange and green details—they don’t have to be perfect to be adorable. 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!