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Carrot Sheet Cake

We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! —Dottie Cosgrove, South El Monte, California
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    30 servings

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

  • 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 at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.
  • For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

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.

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    Reviews

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    Average Rating:
    • chocolateformyfour
      Jun 22, 2020

      Pretty good but didn't do as well gluten free as the recipe from here with pineapple.

    • Emily
      May 27, 2020

      This cake is so good! My family asks me to make it for them all the time.You can also use it in cupcakes and they turn out perfect!I also like it better without the nuts,I just use them as decoration.I also suggest chilling your frosting if you are piping it and definitely store this cake in the fridge.

    • sophiemom
      Apr 5, 2020

      This is the same carrot cake recipe I have used for years

    • Jacqueline
      Jun 18, 2019

      Worst cake i have ever made. I followed the recipe just like it is wrote. This cake took an additional 20 minutes to bake, and there is no flavor in this cake at all.

    • bakingmad
      Jun 4, 2019

      This simple, easy recipe doesn't need anything added (i.e. coconut or pineapple) to produce a wonderfully moist cake that is a classic. I made it in a 13 x 9 pan and baked it for 30-35 minutes, omitted the nuts in the cake and frosting because my family doesn't like them, and found 3 cups of powdered sugar enough for the size pan I used. To make sure your frosting is completely smooth, sift the powdered sugar before using it to get out any little lumps it can sometimes have. The recipe also halves easily for an 8 x 8 pan if you want to make a smaller cake.

    • roseannf
      Feb 16, 2019

      This is sooooooooooo close to my carrot cake recipe. I once made 10-- 8 x 8 cakes for a bake sale at my work. The employees bought up all the cakes before they even made it out to the bake sale--they've had my carrot cake before so they all knew how good it is! BTW, I omit the walnuts in the cake itself and just add to top of frosting--just as good!!

    • Kathy
      Sep 23, 2017

      Too many eggs. I could actually taste them in the cake.

    • brunoite
      Sep 15, 2017

      Very good cake. Cut back on the walnuts. Frosting - cut that in half and added icing sugar and milk as needed for right consistency. Froze some for later.

    • JoJo__
      Oct 11, 2013

      I made this for a birthday cake at work and everyone loved it! Said it was the best carrot cake in the tri-county area!!! Now, that seems like a good compliment to me. Loved the frosting, the cake with all the walnuts, everything about it. Now, next time I may freeze some, as one reviewer said it tastes as good as the fresh!

    • Deblynne13
      Jul 4, 2011

      This is the most delicious sheet cake I have EVER made!!!! I would rate it 10 stars if I could! Made it for the family yesterday and I have a warning for you....If you are a lover of carrot cake and don't want the extra calories, you had better not even make it!! You can't stay out of it!!! OMG, this cake was fabulous! The only change I made is, I baked it for 25 minutes rather than the 35 recommended. I bake my chocolate sheet cake for 20 minutes and I did this one about 5 minutes longer. The cream cheese frosting is to die for! The cake is moist and the frosting on top just seals the deal for me. You will not be disappointed in this delicious cake, I PROMISE!