Carrot Cake Sheet Cake

Shaziya

This Carrot Cake Sheet Cake is a moist, tender delight packed with warm spices and sweet, earthy carrots. Ready in just 55 minutes, it’s a fuss-free treat that delivers big on flavor and comfort.

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Prep Time 20

Cook Time 35

Servings people

Ingredients

Dry Ingredients

2 cups all-purpose flour 10 oz/284 g
2 teaspoons cinnamon
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon baking powder

Wet Ingredients

2 cups granulated sugar 16 oz/450 g
4 large eggs at room temperature
1 cup vegetable oil 8 fl oz/240 ml

Add-ins

3 cups finely grated carrots 12 oz/340 g
¾ cups walnuts toasted and finely chopped (optional)

Other

Extra butter for greasing the pan
1 recipe Cream Cheese Frosting

Instructions

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.
In a large bowl, stir together the flour, cinnamon, baking soda, salt, and baking powder.
In a separate bowl, whisk together the sugar, eggs, and oil.
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.
Bake for 30 to 35 minutes, until a wooden skewer inserted into the center, comes out clean.
Let cool completely, then frost with the Cream Cheese Frosting.
Serve immediately or cover and refrigerate until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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