Description
This moist and flavorful Carrot Cake Sheet Cake features tender shredded carrots and crunchy walnuts baked in a spiced batter, topped with a luscious cream cheese frosting. Perfect for gatherings, this easy-to-make dessert delivers classic carrot cake taste in a convenient sheet cake format, serving 30 people.
Ingredients
Cake
- 4 large eggs, room temperature
- 1 cup canola oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 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 (for topping)
Instructions
- Make the batter: Preheat your oven to 350°F. In a mixing bowl, beat the eggs, canola oil, and sugar together with a hand or stand mixer until smooth and well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients into the wet mixture, beating thoroughly to form a smooth batter.
- Add the carrots and walnuts: Using a rubber spatula, gently fold in the shredded carrots and chopped walnuts until evenly distributed throughout the batter.
- Bake the cake: Grease a 15x10x1-inch baking pan and pour the batter into it. Use a mini offset spatula to spread the batter evenly if necessary. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely on a wire rack.
- Whip up the frosting: In a clean bowl, beat the softened cream cheese, butter, and vanilla extract with a hand or stand mixer until the mixture is smooth and free of lumps. Gradually add the confectioners’ sugar starting on the lowest speed to prevent sugar dust from escaping, then increase the speed to high and beat until the frosting becomes fluffy.
- Decorate and serve: Once the cake has completely cooled to room temperature (important to prevent frosting from melting), evenly spread the cream cheese frosting over the top. Sprinkle the remaining 2/3 cup chopped walnuts over the frosting for garnish. Slice and serve your delicious carrot cake sheet cake.
Notes
- Ensure the cake is completely cooled before frosting to avoid melting the cream cheese topping.
- You can substitute walnuts with pecans if preferred.
- For best texture, shred carrots fresh rather than using pre-shredded carrots.
- Canola oil can be replaced with vegetable oil if needed.
- Store covered in the refrigerator to keep the frosting fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
