This carrot sheet cake is sweet, tender and moist. Smothered with silky smooth cream cheese frosting and sprinkled with chopped nuts, this cake brings spring into our lives any time of the year.
Sometimes but only sometimes admitting you are wrong is the greatest thing. Like the time deliciously realized how wrong I was about carrot cake.
I was introduced to the wonders of carrot cakes when I first moved to the states. But for years I wondered what was all the fuss about, ignorantly skipping when given a chance.
I am pretty sure it was the same time I realized cutting bangs was a mistake when I figured maybe I was wrong about some other things such as carrot cakes. And unlike the regret that comes with bangs, this realization was oh so delicious. I mean yumm-eee!!!
This cake is the full deal, easy to make, requires simple pantry ingredients and it is SO DELICIOUS!
I decided to bake it in a 9″x13″ pan to make my life easier and to showcase how simple it is to bake a portable version.
What ingredients do you need for this Carrot Sheet Cake?
- Vegetable oil, which is why this cake is so moist and tender.
- Vanilla Extract
- AP Flour
- Baking soda
- Shredded Carrots
- Chopped nuts, pecans or Walnuts
How To Make This Cake
You can make this cake using a stand mixer, hand mixer, and also a hand whisker.
The important thing to remember is that you want to mix the oil, eggs and then sugar into a light and fluffy mixture.
Next, you need to fold in firstly the dry ingredients then the carrots, and lastly the pecans.
How to store the cake:
If the cake is frosted with cream cheese frosting, it should be refrigerated within 4 hours after frosted then in the refrigerator for up to 5 days. Otherwise, it can be stored at room temperature for up to 3 days, or up to a week in the refrigerator.
Few More Notes About This Carrot Sheet Cake
- You can bake this cake in 2×8″ pans,1×9″x13″ or in a bundt pan.
- Feel free to skip adding nuts.
- Best to use fresh shredded carrots, store-bought might be unfresh and as a result dry.
- When measuring the carrots, avoid pressing it down.
Here are some more fun recipes you might enjoy:
Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
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Carrot Sheet Cake
- 1 1/2 Cups Vegetable Oil (360 ml / 12 oz)
- 4 Large Eggs
- 2 Cups Sugar
- 2 tsp Vanilla extract
- 2 Cups AP Flour (240 / 8 oz)
- 3 tsp Cinnamon
- 2 tsp Baking Soda
- 1 tsp Salt
- 3 Cups Carrots, finely grated (300 g / 11 oz)
- 1 1/2 Cups Chopped pecans or walnuts
Cream Cheese Frosting
- 2 pkg Cream cheese softened (454 g / 16 oz)
- 1 stick Unsalted butter softened (113 g / 4 oz)
- 2 Cups Sifted powdered sugar (250 g / 8 oz)
- 1 tsp Vanilla extract
Preheat oven to 350F, grease, and line 1x 9"x13" with parchment paper. Set aside.
In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl (or a bowl of a standing mixer) beat together the oil and eggs until light in color and full of bubbles. Add the sugar, half a cup at a time followed by the vanilla.
Gently mix in the flour mix into the egg mixture.
Fold in the carrots and nuts.
Pour batter into the greased pan and baking for 40-45 minutes or just until a toothpick comes out clean from the center of the cake.
Remove from oven and let cool completely before frosting.
Cream Cheese Frosting
In a bowl of a standing mixer, cream together the cream cheese and butter until creamy.
Mix in the vanilla then gradually add the powdered sugar and mix until light and creamy.