Name: Carrot Cake Sheet Cake
Prep time: 20 min
Cook time: 35 min
Ingredients: 2 cups all-purpose flour (10 oz/284 g); 2 teaspoons cinnamon; 2 teaspoons baking soda; ½ teaspoon salt; ¼ teaspoon baking powder; 2 cups granulated sugar (16 oz/450 g); 4 large eggs (at room temperature); 1 cup vegetable oil (8 fl oz/240 ml); 3 cups finely grated carrots (12 oz/340 g); ¾ cups walnuts (toasted and finely chopped (optional)); Extra butter (for greasing the pan); 1 recipe Cream Cheese Frosting

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This Carrot Cake Sheet Cake is a moist, tender delight packed with warm spices and sweet, earthy carrots. Its soft crumb and creamy frosting create a perfect balance of textures that’s impossible to resist. Ready in just 55 minutes, it’s a fuss-free treat that delivers big on flavor and comfort.

Every bite offers a cozy blend of cinnamon, nutmeg, and vanilla, complemented by the subtle crunch of walnuts. The rich cream cheese frosting adds a velvety finish, making it ideal for gatherings or a simple indulgence. Quick to prepare and even quicker to disappear, this cake is a guaranteed crowd-pleaser.

Ingredients for Carrot Cake Sheet Cake

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 (can substitute with melted coconut oil)
3 cups (12 oz/340 g) finely grated carrots
¾ cups (3 ¾ oz/105 g) walnuts, toasted and finely chopped (optional, or substitute with pecans)
Extra butter (for greasing the pan)
1 recipe Cream Cheese Frosting (store-bought or homemade)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Grease an 11 x 17-inch (28 x 43-cm) jelly roll pan with butter and lightly dust with flour. Set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder until well combined.
In a separate bowl, whisk together the sugar, eggs, and vegetable oil until smooth and fully incorporated.
Combine the wet and dry ingredients, stirring gently until the batter is just combined and smooth. Avoid overmixing.
Fold in the grated carrots and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.
Spread the Cream Cheese Frosting evenly over the cooled cake.
Serve immediately, or cover and refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Perfect Pairings: Sauce and Topping Ideas

While the classic Cream Cheese Frosting is a winner, try drizzling a caramel sauce or maple glaze for a sweet twist. For a nutty crunch, sprinkle toasted coconut flakes or extra chopped walnuts on top. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream can turn this cake into a decadent dessert.

Smart Storage and Reheating Tips

Store your Carrot Cake Sheet Cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh longer, wrap individual slices in plastic wrap before refrigerating. If you prefer it warm, microwave a slice for 10-15 seconds or let it sit at room temperature for 20 minutes before serving.

Quick and Easy Recipe Variations

Swap out walnuts for pecans or almonds for a different nutty flavor. Add a handful of raisins or shredded coconut to the batter for extra texture. For a healthier twist, substitute half the oil with applesauce or use whole wheat flour instead of all-purpose flour.

Time-Saving Hacks for Busy Bakers

Use pre-shredded carrots to cut down on prep time. If you’re short on time, skip the frosting and dust the cake with powdered sugar for a simple finish. You can also bake the cake a day ahead and frost it just before serving to save time.

Essential Equipment Guidance

An 11 x 17-inch jelly roll pan is key for this recipe, ensuring the cake bakes evenly. A sturdy whisk and a large mixing bowl will make combining ingredients a breeze. For easy cleanup, line the pan with parchment paper before greasing it with butter.