Go Back
Print

Carrot Sheet Cake

Course Dessert
Cuisine American
Keyword carrot cake, cream cheese frosting recipe, easy carrot sheet cake
Prep Time 25 minutes
Cook Time 35 minutes
Servings 24 People

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F, grease, and line 1x 9"x13" with parchment paper. Set aside.

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

  3. 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.

  4. Gently mix in the flour mix into the egg mixture.

  5. Fold in the carrots and nuts.

  6. 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.

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

Cream Cheese Frosting

  1. In a bowl of a standing mixer, cream together the cream cheese and butter until creamy.

  2. Mix in the vanilla then gradually add the powdered sugar and mix until light and creamy.