Small Batch Carrot Sheet Cake

This small batch carrot sheet cake is a classic dessert that’s moist, flavorful, and packed with warm spices. This recipe makes a smaller portion, ideal for an 8×8-inch pan or a small round cake, so you won’t have too many leftovers (but honestly, you might wish you did!).

If you’re looking for a healthier version without refined sugar, then this small batch carrot cake is perfect for you! Instead of sugar, we’re using unsweetened applesauce, which adds natural sweetness while keeping the cake soft and moist.

First, you will begin by gathering and measuring ALL your ingredients. Be sure to preheat your oven! Next, add in the dry ingredients to a mixing bowl. Use a whisk or fork, and give the dry ingredients a quick mix to remove any lumps. Next, you want to add the wet ingredients to the bowl, mix everything until fully combined. Finally, pour the carrot cake batter into a pan and bake at 350F for about 25 minutes. Once baked, allow the carrot cake to cool completely before frosting.

Lets get baking!!!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Cream Cheese for the frosting
• Lactose free butter for the frosting

Why Use Applesauce Instead Of Sugar?

Applesauce is a fantastic natural sweetener that not only replaces sugar but also keeps baked goods moist. It’s a great choice for those trying to reduce refined sugar intake while still enjoying delicious treats. Plus, it pairs perfectly with the warm cinnamon and sweet carrots in this cake!

If you’re interested in more recipes with applesauce, have a look at my Oat Flour Chocolate Chip Cookies that were baked with applesauce.

Why You Will Love This Carrot Sheet Cake Recipe!

✔️Naturally Sweetened – No refined sugar! The applesauce and carrots add just the right amount of natural sweetness.

✔️Dairy-Free Option – The cake itself is already dairy-free, and you can easily swap the frosting for a dairy-free version.

✔️Perfectly Moist and Fluffy – Thanks to the applesauce and oil, this cake stays soft and delicious.

✔️Small Batch Size – Ideal for a quick treat without too many leftovers.

✔️Easy to Make – One bowl for dry ingredients, one for wet, mix, bake, and enjoy!

Recipe At A Glance:

Eggs: You will need two eggs at room temperature.

Flour: You will need one cup of all-purpose flour.

Cinnamon: You will one tsp.

Baking powder: You will 3/4 tsp of baking powder.

Baking Soda: You will need half a tsp of baking soda.

Salt: You will need half a tsp of salt for taste.

Vanilla Extract: You will need one tsp for taste.

Oil: You will need half a cup.

Applesauce: You will need half a cup of unsweetened applesauce.

Carrots: You will need one and a half cups of shredded carrots. About one and a half carrots.

Be sure to scroll to the bottom of the page to see the recipe card for the full recipe details.

Equipment Needed:

Cheese grater: For shredding carrots

Measuring Spoons and Cup: For accurate measurements.

Mixing Bowl: For the ingredients.

Small Bowl: For cracking your eggs.

Whisk and spatula: For mixing the dry ingredients.

Cake Pan: For the batter. You can use an 8×8 oven pan or a small round cake pan.

Parchment Paper: For your baking pan.

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Step By Step Instructions:

Step One:

Preheat your oven to 350F

Grease your cake pan

Gather all your ingredients, measure everything then set aside.

Step Two:

Prepare the batter:

In a mixing bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.

Step Three:

Wet Ingredient:

Add the wet ingredients to the dry ingredients and stir just until combined.

Tip: crack the eggs in a separate bowl to avoid any shells falling into the batter.

Step Four:

Fold in the shredded carrots, making sure they are evenly distributed.

Tip: Avoid over mixing the batter. Mix just enough until everything is fully incorporated.

Step Five:

Bake:

Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Tip: Use the toothpick method to check the readiness of the brownie.

Step Six:

Allow the cake to cool completely before frosting.

Serve and enjoy!

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Cream Cheese Frosting:

For this small batch carrot sheet cake, it is best to use cream cheese frosting. You will need …

• 4oz of cream cheese at room temperature – about half the brick
• 1 tbsp of butter softened
• 1 tsp of vanilla extract
• 1/2 cup of powdered sugar

See the full details and instructions here

Storing And Freezing Your Carrot Cake:

Leftovers? No problem!

If unfrosted, this delicious cake can be stored at room temperature in an airtight container for up to 2 days

If frosted, it’s best to keep it in the fridge since cream cheese (or dairy-free alternatives) can spoil at room temperature. Store the frosted cake in an airtight container in the fridge for up to 5 days.

Let it sit at room temperature for about 15-20 minutes before serving for the best texture.

When freezing the unfrosted cake, wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. If the cake is frosted, place the frosted cake in the freezer for 1 hour to firm up, then wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months.

When thawing the carrot cake, allow the cake to thaw in the fridge overnight or at room temperature for a few hours before serving.

Frequently Asked Questions?

Can I make this cake without eggs?

Yes, you sure can! Simply replace the 2 eggs with ½ cup unsweetened applesauce (for extra moisture) or flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit for 5 minutes) just remember, you will need to adjust the measurements of the recipe.

What can I use as a sweetener instead of applesauce?

You can replace ½ cup applesauce with, ½ cup maple syrup or honey or even ⅔ cup coconut sugar.

What’s the best way to shred carrots?

Use a cheese grater for fine shreds or a food processor with a grating attachment for quick prep. Avoid pre-shredded store-bought carrots—they’re too dry!

Carrot Sheet Cake Tips

✔️Use fresh carrots – Pre-shredded store-bought carrots are too dry. Freshly grated carrots add the most moisture.

✔️Don’t overmix the batter – Stir just until combined to keep the cake light and fluffy.

✔️Measure flour correctly – Spoon flour into the measuring cup and level it off (don’t scoop directly). Too much flour can make the cake dense.

✔️Let it cool completely before frosting – This prevents the frosting from melting into the cake.

Carrot Sheet Cake Fun Variations

1. Make It a Loaf Cake – Pour the batter into a 9×5-inch loaf pan and bake for 35-40 minutes for a carrot bread-style treat.
2. Turn It into Muffins – Divide the batter into 6-8 muffin liners and bake at 350°F (175°C) for 18-22 minutes.
3. Add Extra Flavor – Mix in ¼ cup raisins, chopped walnuts, or shredded coconut for added texture, or add ¼ tsp nutmeg or ginger for a deeper spice flavor.
4. Try a Lighter Frosting – Swap the cream cheese frosting for a simple glaze by mixing ½ cup powdered sugar with 1-2 tbsp lactose-free milk and ½ tsp vanilla, then drizzle over the cake. Yum!

Troubleshooting Common Carrot Cake Issues

Even with the best recipes, sometimes things don’t turn out as planned. Here are some common issues and how to fix them!

1. My cake is too dry! Sometimes, adding too much flour or overbaking or not enough moisture in the batter can cause a cake to be dry. Instead, spoon and level the flour rather than scooping it directly. Check your cake 5 minutes before the suggested bake time to avoid overbaking, and if your batter seems too thick, add 1-2 tbsp extra applesauce or oil.
2. My cake stuck to the pan! If you don’t grease the pan properly, your cake may get stuck. Avoid removing the cake too soon before it has cooled. Instead, grease and line the pan with parchment paper for easy removal. Allow the cake cool for at least 15 minutes before trying to remove it.
3. My frosting is too runny! Possible reasons for why your frosting is too runny could be that the frosting ingredients weren’t cold enough, overbeating the frosting or using too much liquid. You can fix this by making sure your cream cheese and butter (or dairy-free alternatives) are softened but still cool before mixing. If it’s too runny, chill it in the fridge for 10-15 minutes before frosting. Try adding 1-2 tbsp more powdered sugar to thicken it if needed.

By following these tips, you’ll get a perfectly moist, fluffy, and delicious small-batch carrot cake every time!

More Delicious Recipes!

If you enjoyed my Small Batch Carrot Sheet Cake have a look at my Blueberry Banana Bread recipe or my Pumpkin Carrot Bundt Cake

Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Small Batch Carrot Sheet Cake

Hopefully baking brings you joy and happiness as it does for me and my family!

Happy baking, and enjoy every bite!

Jas.

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