Carrot Cake Sheet Cake

Total Time Prep: 20 min. Bake: 35 min. + cooling
Yield 30 servings
Test Kitchen Approved
Our carrot cake sheet cake recipe puts everyone’s favorite cake on the table without the need to fuss over building and frosting a layer cake.

Ingredients

  • 4 large eggs, room temperature
  • 1 cup canola oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups shredded carrots
  • 2/3 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2/3 cup chopped walnuts

Directions

  1. Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
  2. For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with chopped walnuts. Decorate as desired. Store in refrigerator.

Nutrition Facts

1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.

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