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Carrot Sheet Cake

Total Time

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

Makes

30 servings

We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold out of all the 10 cakes we had made! —Dottie Cosgrove, South El Monte, California
Carrot Sheet Cake Recipe photo by Taste of Home

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 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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