Carrot Sheet Cake

Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

30 servings

Updated: Oct. 05, 2023
We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold all 10 cakes we had made! —Dottie Cosgrove South El Monte, California

Ingredients

  • 4 large eggs, room temperature
  • 1 cup canola oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 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. 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 until a toothpick inserted in the center comes out clean, about 35 minutes. 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 nuts. Decorate as desired. Store in the refrigerator.
Test Kitchen Tips
  • For a clean cake release, use our recommended method for greasing a cake pan.
  • Use an offset spatula to get smooth, professional-looking frosting.
  • Frosted cake may be frozen.
  • Nutrition Facts

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