Carrot Cake Sheet Cake
A soft and spiced sheet cake loaded with fresh carrots and topped with creamy cream cheese frosting — perfect for potlucks, birthdays, and holidays.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups finely grated carrots
Frosting:
- 1/2 cup 1 stick unsalted butter, room temp
- 8 oz cream cheese room temp
- 2 tsp vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease a 15x10x1 jelly roll pan.
- Whisk dry ingredients in one bowl. Beat wet ingredients in another.
- Combine dry into wet, then fold in carrots.
- Pour into pan and bake 30–32 minutes. Cool completely.
- Beat frosting ingredients until fluffy.
- See full steps with tips & photos → https://p4pd.org/carrot-cake-sheet-cake/
Notes
- Store leftovers covered in the fridge for up to 5 days.
- Add chopped walnuts or raisins for extra texture.
- For a thicker cake, use a 9x13 pan and adjust bake time.