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Toasted Coconut Carrot Sheet Cake

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 24 servings 1x


Perfectly moist, this carrot cake is fit to serve a crowd.




  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 1/2 cups grated carrots
  • 1/2 cup sweetened coconut


  • 1 (8 oz) package cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1 cup toasted coconut


  1. Preheat oven to 350F. Spray a 15x10x1-inch sheet pan with nonstick cooking spray.
  2. In a large bowl, beat together the sugar, vegetable oil and applesauce. Add in the eggs one at a time, beating between each addition. Add in the vanilla.
  3. In another bowl, mix together the flour, baking soda, cinnamon and salt. Stir into the wet mixture. Add in the buttermilk and stir just to combine. Fold in the carrots and coconut.
  4. Pour the mixture into the prepared sheet pan and bake in the oven until a toothpick comes out clean, 30-35 minutes. Remove from oven and cool completely.
  5. To make the icing, beat together the cream cheese and butter. Beat in the vanilla. Add in the powdered sugar 1/2 cup at a time and beat until smooth and creamy. Pour over the cooled cake and spread evenly.
  6. Top cake with the toasted coconut.