Carrot Sheet Cake

Directions

1. Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat together the sugar, eggs, and oil until smooth and well combined.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Fold in the grated carrots and chopped nuts if using. The batter should be thick but pourable.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
8. While the cake cools, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy. Add the confectioners’ sugar and vanilla extract, and beat until well combined.
9. Spread the frosting evenly over the cooled cake. Slice into squares and serve.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 12–16
• Difficulty: Easy

Variations & Substitutions

• Substitute half of the oil with unsweetened applesauce for a lighter version.
• Add shredded coconut or crushed pineapple for extra moisture and flavor.
• Swap the nuts for raisins or chocolate chips if preferred.

Serving Suggestions