Carrot Cake Tray Bake – Moist, Spiced, and Crowd-Pleasing

This Carrot Cake Tray Bake is everything you love about the classic dessert—warm spices, sweet carrots, and a luscious cream cheese topping—all baked into an easy sheet-pan style cake. Lightened-up with thoughtful ingredient swaps, it’s a treat that feels indulgent but is still balanced enough to enjoy any day of the week.

It’s the ultimate bake for sharing: perfect for family gatherings, potlucks, or simply keeping a little square in the fridge for an afternoon pick-me-up.

Why You’ll Love This Recipe

Easy Tray Bake: No fuss, no layering—just mix, bake, and slice.
Moist & Flavorful: Carrots, cinnamon, and a touch of spice make every bite warm and comforting.
Balanced Indulgence: Creamy topping without being overly heavy.
Perfect for Sharing: Great for slicing into neat squares for a crowd.

Ingredients

For the Cake:

• 1 ½ cups grated carrots (about 3 medium carrots)
• 1 cup all-purpose flour (or half whole wheat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• ½ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup unsweetened applesauce
• ¼ cup light olive oil (or neutral oil)
• 1 tsp vanilla extract

For the Cream Cheese Topping:

• 4 oz reduced-fat cream cheese, softened
• 2 tbsp light butter, softened
• 1 tsp vanilla extract
• 1 cup powdered sugar, sifted

Optional garnish: extra grated carrot, chopped walnuts, or a sprinkle of cinnamon

Instructions

1. Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch (or similar size) tray with parchment paper.

2. Make the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat eggs, brown sugar, granulated sugar, applesauce, oil, and vanilla until smooth. Stir in grated carrots.
Gradually fold in the dry ingredients until just combined.

3. Bake
Pour the batter into the prepared tray and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

4. Make the Topping
Beat cream cheese, light butter, vanilla, and powdered sugar together until creamy and smooth.

5. Assemble
Spread frosting evenly over the cooled cake. Garnish with walnuts, extra carrot shreds, or a dusting of cinnamon if desired. Slice into squares and serve.

Nutritional Information

Calories: 165
Carbohydrates: 23g
Fat: 6g
Protein: 3g
Fiber: 1g

Tips for Success

• Grate Fresh Carrots: They add more moisture and sweetness than pre-shredded ones.
• Don’t Overmix: Stir until ingredients are just combined to keep the cake light.
• Chill Before Slicing: For clean cuts, refrigerate the frosted cake for 20 minutes before slicing.
• Make Ahead Friendly: Cake can be baked a day ahead and frosted later.

Why This Recipe Works

This tray bake takes the beloved flavors of carrot cake and makes them weeknight-friendly. With its tender crumb, warm spice, and creamy topping, it’s a dessert that feels homemade and wholesome without being overly indulgent. Simple, shareable, and satisfying—it’s sure to become a regular in your baking rotation.