My easy, moist carrot cake sheet cake is bursting with flavor and topped with cream cheese frosting—perfect for spring and feeding a crowd.
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs (at room temperature)
- 2 cups (16 oz/450 g) granulated sugar
- 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) toasted walnuts, 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 a 13 x 18-inch sheet pan. Set aside.
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In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and salt
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In a separate bowl, whisk together the eggs, sugar and oil.
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Combine the wet and dry ingredients together until the batter is just combined.
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Lastly, 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 for up to 3 days. Let it come to room temperature before eating.
- Use a different size pan: This cake can also be baked in a 9 x 13-inch (23 x 33-cm) pan. The baking time may be a bit longer, so keep an eye on the cake.
- Grate carrots finely: Be sure to use a fine grater when grating the carrots for the best texture. Remember, you want texture, not a crunchy salad-inspired cake.
- If you like raisins, 1 cup (5 oz/142 g) can be added to the batter.
- When frosting, crumb coat the cake to keep things looking nice! To do this, spread a very thin layer of frosting over the entire surface to seal in any loose crumbs, refrigerate for 30 minutes to firm up the crumb coat, and then add your decorative dollops of frosting!
- Use my Cream Cheese Frosting Recipe.
- You can also use a stand mixer or electric hand mixer.