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Carrot Sheet Cake

20 reviews
Total Time
Prep: 20 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Dottie Cosgrove, South El Monte, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 05, 2023

We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold all 10 cakes we had made! —Dottie Cosgrove South El Monte, California

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Test Kitchen Tips
  • For a clean cake release, use our recommended method for greasing a cake pan.
  • Use an offset spatula to get smooth, professional-looking frosting.
  • Frosted cake may be frozen.

    • Watch How to Make Carrot Sheet Cake

    Test Kitchen Approved

    Carrot Sheet Cake

    20 reviews
    Prep Time 20 min
    Cook Time 35 min
    Yield 30 servings

    Ingredients

    • 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
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
    2. For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with chopped walnuts. Decorate as desired. Store in refrigerator.

    Nutrition Facts

    1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.

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