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4.78 from 18 votes
Top-down view of my carrot cake sheet cake.
Carrot Cake Sheet Cake Recipe
Prep Time
20 mins
Cook Time
35 mins

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.

Course: Dessert
Cuisine: American
Servings: 16 people
Author: Gemma Stafford
  • 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
  1. 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.

  2. In a large bowl, stir together the flour, cinnamon, baking soda, salt, and baking powder.

  3. In a separate bowl, whisk together the sugar, eggs, and oil.

  4. 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.

  5. Bake for 30 to 35 minutes, until a wooden skewer inserted into the center, comes out clean.

  6. Let cool completely, then frost with the Cream Cheese Frosting.

  7. Serve immediately or cover and refrigerate until ready to serve.

  8. Store leftovers in an airtight container in the refrigerator for up to 3 days.