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a slice of cake topped with frosting and chopped nuts.

Carrot Sheet Cake Recipe

Moist, tender, and flavorful cake topped with cream cheese.

Course Dessert
Cuisine American
Keyword easy carrot sheet cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 1 9x13-inch pan
Author Dikla

Ingredients

  • 1 1/2 Cups Vegetable Oil (360 ml)
  • 4 Large Eggs at room temperature
  • 2 Cups Sugar (400g)
  • 2 teaspoons Vanilla extract
  • 2 Cups AP Flour (240g)
  • 3 teaspoons Cinnamon
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 3 Cups Carrots, finely grated (300 g / 11 oz)
  • 1 1/2 Cups Chopped pecans or walnuts (100g)

Cream Cheese Frosting

  • 1 Cup Cream cheese softened (225g)
  • 1/2 Cup Unsalted butter softened (113g)
  • 1 2/3 Cups Sifted powdered sugar (200g)
  • 1 teaspoon Vanilla extract
  • 1/4 Cup Brown dry milk powder (optional)

Instructions

Make The Cake

  1. Preheat oven to 350F, grease, and line a 9x13-inch pan with parchment paper. Set aside.

  2. Sift together the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.

  3. In a large bowl (or a bowl of a standing mixer) beat the oil and eggs until light in color.

  4. Gradually add the sugar, half a cup at a time, followed by the vanilla.

  5. Gently mix the flour mixture into the egg mixture.

  6. Fold in the carrots and nuts.

  7. Pour batter into the greased pan and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.

    8-inch cake pans: 25-28 minutes. 6-inch cake pans: 22-25 minutes. Cupcakes: 15-18 minutes.

  8. Remove from oven and let cool completely before frosting.

  9. Once completely cool, place the cake over your serving plate. Spread the cream cheese, sprinkle with chopped nuts and serve.

Frosting

  1. In a bowl of a standing mixer, cream together the cream cheese until smooth.

  2. Mix in the butter in three parts and mix until smooth.

  3. Gradually add the powdered sugar and vanilla.

  4. Mix in the brown milk powder and mix until smooth.

Recipe Notes

  • For best results, measure the ingredients using a kitchen scale and ensure all ingredients are at room temperature.
  • Grate fresh carrots in a food processor to ensure a flavorful and moist cake. The grated carrots are essentially the wet ingredients in this moist carrot cake recipe, so do not use pre-shredded carrots you mind at your local grocery store, they tends to be dry and with an unpleasant aftertaste. 
  • Bake this recipe in one 9x13-inch pan, two 8-inch can pans, 3- or 4-inch 6-inch pans, or cupcakes (fill the liners 2/3 full). 
  • For a gluten-free cake, you can substitute the all-purpose flour with a 1:! gluten-free flour.
  • Frost the cake after it is completely cool.