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A fork slicing into the carrot cake sheet cake.

Carrot Cake Sheet Cake

This easy carrot cake sheet cake is moist, spiced, and topped with a smooth cream cheese frosting—perfect for a crowd!
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Prep Time 15 minutes
Cook Time 25 minutes
Coll Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 431 kcal

Equipment

Ingredients
  

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • ½ cup crushed pineapple drained
  • ½ cup chopped walnuts optional

Cream Cheese Frosting:

  • 8 oz cream cheese softened
  • ½ cup 1 stick unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F and grease a 9x13-inch sheet pan.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, mix sugars, eggs, oil, and vanilla until smooth.
  • Stir in the shredded carrots, crushed pineapple and walnuts (if using).
  • Fold in the dry ingredients until just combined.
  • Pour batter into the sheet pan and smooth the top.
  • Bake for 25-30 minutes, until a toothpick comes out clean.
  • Cool completely before frosting.
  • Beat cream cheese and butter until fluffy, then mix in powdered sugar and vanilla.
  • Spread frosting over the cooled cake, top with chopped walnuts (if using) and slice into squares.

Nutrition

Calories: 431kcalCarbohydrates: 51gProtein: 4gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 60mgSodium: 266mgPotassium: 141mgFiber: 1gSugar: 37gVitamin A: 3091IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Keyword Comfort Food, Easter, Moist, Sheet Cake
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