I love carrot cake and it’s perfect for Easter time.  Plus, it’s so easy to toss together and there’s no stress over making the perfect layer cake.  Or making sure your cake comes out of the bundt pan.  Just an easy peasy sheet cake covered in cream cheese frosting. Who wouldn’t want a slice??

What is carrot sheet cake?

When you say carrot cake, you think of the fancy two layer cake that you have to cut into thin slices so everyone can get a piece. The cake itself is delicious, the layering and serving is a pain. I’ve simplified both processes with this sheet cake version. It’s the same carrot cake, just made in a baking dish instead. You are going to love this carrot sheet cake recipe because:

• common ingredients
• easy to follow recipe
• easy to assemble
• serving is simple
• tastes amazing

Carrot cake ingredients

Most of the ingredients needed for this carrot cake are simple and you probably already have them on hand.

• flour
• baking soda
• salt
• ground cinnamon
• eggs
• sugar
• oil
• buttermilk
• grated carrot
• crushed pineapple
• butter
• cream cheese
• powdered sugar
• vanilla extract
• milk
• pecans or walnuts

Flour, salt, baking soda, ground cinnamon – These are all common baking ingredients. You can find them all in the baking aisle of the grocery store. My only tip is to make sure that your baking soda is fresh. 

Eggs – Any eggs will work for this recipe. It’s best to make sure they are room temperature before adding them to the batter.

Sugar – The cake needs granulated white sugar and the frosting needs powdered sugar.

Oil – You will want a mild tasting oil for this cake. Since we are making better choices with our ingredients, I suggest avocado oil or a mild olive oil. This helps keep the cake moist.

Buttermilk – This is another element that makes this cake so tender. If you don’t have buttermilk, mix together 1 cup whole milk and 1 tablespoon vinegar.

Carrot – Use regular carrots and grate them until you get 2 cups worth.

Pineapple – Grab a can of crushed pineapple from the grocery store. If you are feeling squirrelly, you can also grab a fresh pineapple from the store, cut and crush 8 ounces for the cake.

Cream cheese – Let the cream cheese soften while the cake is baking so you can easily incorporate it in the frosting.

Nuts – Pecans or walnuts work best for this carrot cake. Feel free to use whichever you prefer.

How to make a carrot sheet cake

Once you have gathered all your ingredients, you will also need to grab a couple of mixing bowls, hand or stand mixer, 9×13 baking sheet, and a silicone spatula or two.

Step 1: Mix dry ingredients. In a large mixing bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

Step 2: Mix wet ingredients. In a separate bowl or stand mixer, beat the sugar, oil, eggs, buttermilk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold to combine.

Step 3: Add ins. Fold in the pineapple, shredded carrot and nuts. Don’t overmix these in.

Step 4: Pour and bake. Pour the batter into your greased 9×13 baking sheet. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Step 5: Make frosting. While the cake is cooling, make the frosting by beating the softened cream cheese and butter. Add in the powdered sugar and vanilla extract. If the frosting is too thick, add the optional milk to thin it just a bit.

Step 6: Frost. Frost the cooled sheet cake and top with pecans or walnuts. Serve immediately or allow to chill.

Recipe Tips and FAQs

I would consider this cake a beginner friendly recipe. It does have some elements that are not in traditional cakes like carrots and pineapple, but it’s mainly a mix and bake type cake. Here are some tips to help make it easier.

How do I grate carrots? The easiest thing to do is buy jumbo carrots and either use a hand grater or your stand mixer attachment. I love this shred attachment for my Kitchenaid mixer!

I forgot buttermilk! How do I make it? Take 1 cup of whole milk and add 1 tablespoon of vinegar to it. Let it sit for about 5-10 minutes before adding to the cake. 

What type of frosting goes on a carrot cake? This frosting is considered a cream cheese frosting! It uses cream cheese and powdered sugar to create a luxurious and creamy topping for the carrot sheet cake.

How to store leftovers

You can add tin foil to the top of your baking dish and place the cake in the fridge. It will stay fresh for 3 days in the fridge.

Can I freeze carrot cake?

I do not suggest freezing this carrot cake. The pineapple would cause separation and not produce the best cake after thawing.

Other Easter recipes to try

Looking for other recipes that are great for Easter? We suggest:

• Easter magic cookie bars
• Key lime poke cake
• Homemade Reese’s eggs
• Lemon lime macaroon bars

Carrot sheet cake

Print

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1 (8 oz) can crushed pineapple, drained
• 1 cup chopped pecans or walnuts
• For the frosting:
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk, if needed
• Pecans or walnuts for topping, optional

Instructions

Preheat your oven to 350 and spray cooking spray into a 9x13 baking dish.

Mix together the flour, baking soda, salt and cinnamon in a large bowl.

In a stand mixer or with a handheld, beat the eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth and creamy. Add the flour mixture and mix until blended.

Fold in the carrot, pineapple and nuts.

Pour into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean in the center. Remove and allow to cool.

For the frosting - beat together the butter and cream cheese until smooth. Mix in the powdered sugar. Add the vanilla extract. Add some amounts of the milk if too thick to reach your desired consistency.

Spread over the cooled cake and top with additional pecans or walnuts.

Enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

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Can I tell you about the absolute best breakfast? It started with these monkey muffins. That’s it. That’s the breakfast. But seriously – everyone LOVES these decadent muffins. My kids go crazy for them and honestly, so do I!

These Monkey Muffins are incredibly easy to make, using canned biscuit dough that’s topped with butter, sugar, and cinnamon. Once baked, these pull-apart monkey muffins are slathered in sweetened condensed milk for an extra dose of sweetness and finger-licking stickiness! 

What are Monkey Muffins?

Monkey Muffins are essentially monkey bread in muffin form. Instead of baking sweet yeast dough in a cake pan after covering it with melted butter and cinnamon sugar, I’ve assembled biscuit dough in a greased muffin tin, topped with melted butter, sugar, and cinnamon before baking. Easy peasy!

Once baked, these warm monkey muffins get a generous dollop of sweet condensed milk poured over them for extra flavor and decadence. Monkey muffins are a great sweet breakfast food or treat, conveniently baked and served in individual portions. 

Monkey Muffin Ingredients

• 1 can biscuit dough
• 3 tablespoons butter
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• Sweetened condensed milk

Recipe Notes

Biscuit dough – You can use any dough that you’d like. I love the buttermilk dough with layers!

Butter – Butter or margarine can be used in this recipe. Feel free to use your favorite.

Sweetened condensed milk – You only need a small amount drizzled over the tops of the muffins. Make sure to save it and make a batch of homemade vanilla sweet cream creamer!

*My ingredient and how-to photos are older. We have been making this recipe for a loooong time.

How to Make Monkey Muffins

Step 1: Prepare

Cut each biscuit into six equal pieces, placing 3 of those pieces into an individual greased muffin tin. Repeat this for 10-12 muffins, depending on how big you make the dough pieces.

Step 2: Top the Muffins

Top each muffin with melted butter, sugar, and cinnamon. Or put all that in first. Both ways work!

Step 3: Bake 

Bake the muffins for 15 minutes at 375F. Remove the baked muffins from the oven and pour a dollop of condensed milk over the muffins while still warm. 

Coffees to Pair with Your Muffins

• Iced S’mores Coffee Recipe
• Whipped coffee
• Vanilla Whipped Coffee
• Iced Irish Coffee

Recipe FAQs

Is this Like Monkey Bread?

Yes! These monkey muffins are just like monkey bread but smaller! While I haven’t added chopped pecans to these monkey muffins, that is a topping that could be used, which you’re likely to find in most monkey bread recipes. 

What Type of Pan Do I Need?

I’ve used a regular muffin pan to make these monkey muffins. Make sure to grease the individual muffin tins with non-stick spray or butter to help remove these monkey muffins once baked. 

How Many Monkey Muffins Does This Make?

This recipe makes 10-12 muffins. You could easily halve this or double it by increasing the ingredients and baking the muffins in batches. 

What Can I Serve with Monkey Muffins?

Enjoy these scrumptious breakfast monkey muffins with a side of fresh fruit, yogurt, freshly squeezed orange juice, or your favorite brand of brewed coffee. 

What Variations Can I Make to This Recipe?

• Instead of sweetened condensed milk, you can drizzle frosting or caramel over top!
• Add chopped pecans to the top of the muffins over the condensed milk or sugar glaze.
• Make chocolate chip monkey muffins by using canned chocolate chip biscuit dough, similar to my Reese’s monkey bread!

Storage and Freezing

How Should I Store These Monkey Muffins?

These monkey muffins should be stored in an airtight container at room temperature. Similar to larger monkey bread, these monkey muffins will start to turn stale and hard if stored in the refrigerator.

Can I Freeze Leftover Monkey Muffins?

Yes! These monkey muffins can be stored in the freezer, wrapped tightly with plastic wrap, and stored in an airtight container or Ziploc bag for one month. Remember that the sticky condensed milk topping may come off when wrapping the muffins. 

These muffins should never be thawed from frozen and then frozen for a second time as this ruins the texture of the muffins.

Monkey Muffins

Yield: 10 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make these decadent monkey muffins for your next breakfast or brunch!

Print

Ingredients

• 1 can biscuit dough
• 3 tablespoons butter
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• Sweetened condensed milk

Instructions

1. Cut the biscuit dough into thirds and roll each piece into a ball.
2. Place the dough in a prepared muffin tin (or use muffin liners).
3. Add a teaspoon of butter and sugar to each muffin.
4. Add a pinch of cinnamon on top.
5. Bake at 350 for 15 minutes.
6. Drizzle sweetened condensed milk over the tops of the muffins.
7. Serve and enjoy!

Notes

Use as little or much sweetened condenesed milk over the tops as you'd like.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Breakfast Treats to Try

• No-sugar triple berry breakfast smoothie
• Blueberry danishes
• Healthy chocolate chip muffins
• Maple Bacon Waffles

Did you make this recipe? I’d love for you to leave a review in the comments below or via the recipe card. Want to make it later? Pin the image below to your favorite board!

Enjoy these original images of our monkey muffins and my kiddos grabbing one.

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My husband loves key lime pie. If he had to pick one dessert for the rest of his life, it would be key lime pie. As much as I love key lime pie or key lime pie varieties like my slab pie, I can only eat is so often. I need to switch it up! That’s where I make this key lime poke cake when he’s craving traditional key lime pie. It’s a great compromise!

What is key lime poke cake?

A poke cake is normally a rectangle sheet cake that after cooked has holes poked into it to add a pudding. The pudding seeps into the holes and create a great flavor combination and texture to the cake. This key lime version starts as a regular cake and then has a key lime mixture drizzled in. It’s the perfect combination between cake and creamy key lime pie.

Key lime poke cake ingredients

There are 3 parts to this poke cake – the cake itself, the creamy filling and the topping. Most ingredients you probably have on hand and all are easy to find in any grocery store. To make this key lime pie poke cake you will need:

• all-purpose flour
• butter
• granulated sugar
• baking powder
• salt
• milk
• oil
• vanilla extract
• eggs
• sweetened condensed milk
• unsweetened coconut milk
• key lime juice
• heavy whipping cream

Ingredient Notes

Flour – All purpose flour works best for this cake. I have not tried this recipe with gluten-free flour, but I’m sure that a 1:1 blend would work.

Butter – Use unsalted butter or omit the salt if you use salted butter.

Sugar – White granulated sugar is what you need for the cake recipe.

Oil – Any type of oil will do. We like olive or avocado oil.

Coconut milk – This comes in a can in the Asian food aisle of most grocery stores.

Heavy cream – You will use this to make the whipped cream topping for the poke cake.

Want to a semi-homemade version? Use a vanilla cake mix, lime pudding mix and whipped cream! Follow the directions for each and then use my instructions on assembly.

How to make a key lime poke cake

Like the ingredients, making the cake comes in 3 steps. The cake itself, the cream filling and the topping.

Step 1 Cream the butter and sugar. In a medium mixing bowl, cream together the butter and sugar until pale yellow and fluffy. You want to make sure that your butter is softened before you start mixing it with the sugar.

Step 2 Beat in the eggs. Beat the eggs into the butter/sugar mixture one egg at a time. Make sure each egg is fully incorporated before adding the next.

Step 3 Add the other wet ingredients. Mix in the milk, oil and vanilla into the butter/sugar/egg mixture.

Step 4 Add in the dry ingredients. Add in the flour, baking powder and salt (if using unsalted butter) to the wet ingredients. Make sure to mix or beat until there are no lumps left in the batter.

Step 5 Pour and bake. Pour the batter into your prepared baking dish. Lightly tap the dish on the counter to bring up any air bubbles left in the batter. Bake for 20-25 minutes.

Step 6 Make the cream filling. While the cake is baking, mix together the sweetened condensed milk, 1 cup of the coconut milk and the key lime juice until smooth.

Step 7 Poke the cake and add the filling. Once the cake is done baking and a toothpick comes out clean, use the end of a wooden spoon to poke holes all over the cake. Pour the key lime cream mixture over the top of the cake, making sure it gets into the holes. Place in the fridge to chill and firm up.

Step 8 Make and frost the cake. Whip together the heavy whipped cream, sugar and vanilla until soft peaks form. Spread it over the chilled cake and top with shredded coconut and lime zest. Serve and enjoy!

Recipe FAQs

Does this poke cake taste like key lime pie? It does! The key lime flavor is in the cream filling so if you get a bit with the filling, it will taste just like the pie!

Do I have to use key lime juice? No, you can use regular lime juice if you can’t find key limes.

What size baking dish do I need? I used a 9×13 rectangle baking dish, which works really well.

How to store leftovers

Place cling wrap or foil over the top of the baking dish and put it in the fridge. It will stay fresh for 3 days and then start to get soggy from the cream filling.

Can I freeze it?

You sure can! You can freeze it after it cools from baking. I suggest not adding the key lime cream filling or the whipped topping before you freeze it though. Place foil over you cooled baking dish and place it in the freezer. It will keep for 3 months in the freezer. Allow to defrost in the fridge before adding the cream filling and topping.

Key Lime Pie Poke Cake

Print

Ingredients

• For the cake:
• 2 1/4 cups all-purpose flour
• 1 stick butter, softened
• 1 1/2 cups granulated sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cups milk
• 2 tablespoons oil
• 1 tbsp vanilla extract
• 3 large eggs
• For the cream filling:
• 1 (14 ounce) can of sweetened condensed milk
• 1 (13.5 ounce) can unsweetened coconut milk, divided
• 10 tablespoons Key lime juice, fresh or bottled
• For the topping:
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• lime zest and flaked coconut for topping

Instructions

Preheat oven to 350.

Cream the butter and the sugar.

Add eggs one at a time, beating in between.

Add the vanilla, oil and milk.

Add the flour, baking powder, and salt to the wet ingredients.

Mix until all lumps are gone.

Spray pans with cooking spray.

Pour mixture into pans.

Bake for 20-25 minutes or until a toothpick comes out clean in the center.

While the cake is baking prepare the cream filling by mixing the sweetened condensed milk, 1 cup of coconut milk and the Key Lime juice.

Using the handle of a wooden spoon, poke holes all over the warm cake.

Pour the coconut milk mixture over the holes. Cover and refrigerate until chilled.

For the topping, whip the heavy cream until fluffy, about 5 minutes. Add the sugar and vanilla extract.

Spread the whipped cream topping over the cooled cake and garnish with the lime zest and the flaked coconut.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More desserts to try

Like this easy dessert?  Be sure to check out:

• Strawberry cake with lemon buttercream frosting
• Banoffee pie
• Salted caramel stuffed pretzel cookies
• Cherry fluff
• Espresso cookies
• Slow cooker Easter candy

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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Now that Easter is right around the corner, it’s time to start thinking about all the fun baking recipes to try and make. While I’m all about experimenting and trying out new recipes, I just keep coming back to this easy Easter dessert time and time again. Not only does it look fun but the taste is so good as well. 

And when you have a recipe that you know is a winner, why even try to make a change? Here is one of our favorite Easter desserts to have on hand to snack on throughout the day. I think you’re going to love it as much as we do! 

What are Easter Magic Cookie Bars?

As the name suggests…they’re magic. Basically, they’re 7 layer bars that are made with love. And each layer has it’s own flavor and taste. We like to create a fun story about what each of the 7 layers means but that’s totally optional to do.

You can create a story about Easter or a fun tale and let each child make up their own “7 layer story”. It’s a silly way to have some fun baking with added creativity! 

Magic Cookie Bar Ingredients

Even though there are multiple layers to this Easter dessert, the list of ingredients is actually quite short! 

• Unsalted Butter
• Graham Cracker Crumbs
• Sweetened Condensed Milk
• Mini Chocolate Chips
• Peanut Butter Chips
• Quick Cook Oats
• Sweetened Coconut Flakes
• Easter M&Ms

Unsalted Butter – Unsalted is the key here because you don’t want to have too much additional salt in this recipe.  

Graham Cracker Crumbs – While we buy this already premade, you can always mash them up yourself as well. (or let the kids do it – they’ll love breaking them up!)

Sweetened Condensed Milk – You should be able to find this at the store on the shelf in the baking aisle. This is basically replacing the addition of sugar and giving the recipe a nice sweet flavor. 

Mini Chocolate Chips – Buy them small so they’re manageable and not overpowering in the dish. 

Peanut Butter Chips – Check your local grocery baking aisle for these. If they don’t have them, you could always substitute for butterscotch or even white chocolate as well. 

Quick Cook Oats – Make certain to get the quick cook ones are the recipe won’t turn out right!  

Sweetened Coconut Flakes – Sweetened is the key here as they bring in a lot of sweet flavors as well. This should be in the baking aisle of your store as well.  

Easter M&Ms – Find pretty pastel colors and try to get ones without peanuts.

How to make Easter Magic Cookie Bars

Start by preparing your 9 X 13 baking dish and lining it with parchment paper. 

Next, place your butter in a microwave-safe bowl and heat it in 30-second intervals in the microwave until melted.  

Grab a different small bowl and pour the melted butter and graham cracker crumbs together. Stir them with a fork until they’re mixed well.  

Take the cracker crumb mixture and press into the bottom of your parchment-lined baking pan.  

Next, grab the condensed milk and over it over the graham cracker crust.  Then, take and sprinkle on the quick oats, coconut, peanut butter chips, chocolate chips, and Easter M&Ms.  

Pop it in the oven at 350 degrees and bake for 25-30 minutes.  

Once done, take out of the oven and let cool.  Make certain that they cool down completely before cutting into and serving.  

Storage Instructions for these Easter Magic Cookie Bars

Once they’re completely cooled down, put them into a storage container with a lid and store them in the fridge. This is a simple way to keep them as fresh as possible for as long as possible.

Some people might say it’s okay to leave them out on the counter but I’ve found that they last a bit longer in the fridge. If you’re not crazy about the way that they taste when cooled, simply pop them in the microwave for a few seconds to get them a little zap.  

Other Easy Easter Desserts:

Looking for other Easter desserts? Try:

• Sugar Cookie Bars 
• Cherry fudge
• Strawberry Shortcake Parfaits
• Easter egg fruit pizza
• Carrot sheet cake

Easter magic cookie bars

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A fun Easter dessert!

Print

Ingredients

• 1/2 cup Unsalted butter, softened
• 2 Cups Graham cracker crumbs
• 1 14 oz can Sweetened condensed milk
• 1 Cup of Mini chocolate chips
• 1 Cup Peanut butter chips
• 1/2 Cup Quick cook oats
• 1/2 Cup Sweetened coconut flakes
• 1 Cup Easter M&Ms

Instructions

1. Prepare your 9x13 baking dish by lining it with a parchment paper.
2. Place your butter in a microwave safe bowl. Heat for 30 seconds until melted.
3. In a small bowl add the melted butter, and the graham cracker crumbs. Stir with a fork until well mixed.
4. Press the Graham cracker crumbs mixture into the bottom of your baking pan.
5. Pour the condensed milk over the graham cracker crust.
6. Evenly sprinkle with oats, chocolate chips, coconut, peanut butterchips, and the Easter M&Ms.
7. Bake for 25-30 at 350 Degrees.
8. Remove from the oven and set to the side to cool.
9. Allow to cool completely before cutting.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 135mgCarbohydrates: 51gFiber: 2gSugar: 40gProtein: 7g

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This post is sponsored by Fisher Price Toys. Grab them at your local Walmart! All opinions are my own.

Somehow Ryder has turned into a little man. It’s like he went from a newborn baby to a toddler overnight. I blinked. Now he’s a walking and talking toddler. He has his own thoughts and ideas and loves to let you know them.

Has this happened to anyone else? Your baby has gone from an ittle squish to a chattering toddler?

I know it has. It happens to us all. Even if it’s your first child or third. They just keep growing, no matter how hard we will them to stay little.

Although I complain about my babies growing to fast I still enjoy each new stage. Going from the squirmy newborn to the rolly polly baby to the tottling toddler. Every stage brings new joys and milestones.

Some of my favorite milestones are when they find their hands, when they are almost crawling but can’t quite figure it out yet and when they learn how to play independently. It may seem backwards that I cringe when I think about my babies growing up but I also love to watch them play by themselves.

But I love to watch their imagination blossom and watch them figure out how things work. Sometimes you get that little whimper that means “I can’t do this mom.” And the next second they have it all figured out and are on to the next thing.

I just love that.

That’s why I love putting educational and sensory developing toys in the kids Easter baskets. Instead of a basket of sugary candy, we incorporate age appropriate toys that encourage learning. This year Ryder’s Easter basket has some super fun Fisher Price goodies that are perfect for my on the go toddler.

Easter basket ideas for toddlers

• Rock A Stack – Each of the kids have had one of these stack sets. They are great for hand/eye coordination early on and then work great for problem solving later. I love watching the kids stack the different color rings on the tower.
• Laugh N Learn Sweet Manners Tea Set – Is there anything cuter than a mini tea party with your toddler? The answer of course is no. Ryley and I had many a tiny tea party with this set. It’s perfect for teaching shapes and patterns.
• Fisher Price Chatter Phone – Kids pick up early how to use phones. Ryder has been grabbing for mine since he was about 6 months. This chatter phone is a nice alternative for little ones.
• Fisher Price Babys 1st Blocks – I love watching little dimpled hands try to maneuver the blocks into their proper spot. The 1st blocks toy helps with hand/eye coordination, shape matching and color recognition. 
• Fisher-Price Laugh & Learn Storybook Rhymes – Ryder loves this storybook. We turn it on and he starts to hum the songs that the book plays. I enjoy watching him learn new songs since music is important at this age.

Besides the toys you can also add:

• Sippy cups
• Outfits
• Favorite snacks
• Books
• Dvds

These are just a few Easter basket ideas for toddlers. Feel free to add something special of your own to your little one’s Easter basket.

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