Feeding a crowd this spring? Make my Carrot Cake Sheet Cake recipe and you'll get all you need with the carrot cake flavors you love.
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 cups (16 oz/450 g) granulated sugar
- 4 large eggs (at room temperature)
- 1 cup (8 fl oz/240 ml) vegetable oil
- 3 cups (12 oz/340 g) finely grated carrots
- ¾ cups (3 ¾ oz/105 g) walnuts, toasted and finely chopped (optional)
- Extra butter (for greasing the pan)
- 1 recipe Cream Cheese Frosting
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Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) jelly roll pan. Set aside.
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In a large bowl, stir together the flour, cinnamon, baking soda, salt, and baking powder.
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In a separate bowl, whisk together the sugar, eggs, and oil.
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Combine the wet and dry ingredients together until the batter is just combined and smooth. Fold in the carrots and walnuts (if used) and pour into the prepared pan.
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Bake for 30 to 35 minutes, until a wooden skewer inserted into the center, comes out clean.
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Let cool completely, then frost with the Cream Cheese Frosting.
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Serve immediately or cover and refrigerate until ready to serve.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.