Carrot Cake Sheet Cake with Cream Cheese Frosting



  • 2 c. granulated sugar
  • 1 ¼ c. canola or vegetable oil
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 3 (4 oz. each) containers baby food carrots
  • 1 c. chopped pecans or walnuts


  • 1 (8 oz.) package cream cheese, softened {do not substitute reduced fat}
  • 7 T. unsalted butter, softened
  • 4 c. confectioner’s sugar
  • 3/4 tsp. vanilla extract
  • small pinch salt
  • 1/4 c. chopped pecans or walnuts


  1. CAKE: Combine granulated sugar and oil in a mixing bowl. Sift together flour, salt, baking soda, and cinnamon. Add dry ingredients to the oil and sugar mixture; mix well.
  2. With an electric mixer, beat in eggs, vanilla, and baby food carrots. Fold in chopped nuts.
  3. Pour batter into a greased 9x13-inch baking pan.
  4. Bake at 350℉ for 45 minutes. Cool completely.
  5. FROSTING: Beat butter and cream cheese in bowl of a stand mixer or electric mixer on medium speed until fluffy, about 1 minute. Add vanilla extract and salt; reduce mixer speed to low and mix for a few seconds until just combined.
  6. Add confectioners' sugar, 1 cup at a time, beating on low speed for a few seconds between each addition. Increase mixer speed to medium and beat for about 30 seconds until smooth.
  7. Spread frosting in an even layer on top of the cooled cake.  Sprinkle with chopped nuts.  Chill in the refrigerator for at least about an hour before cutting to allow the frosting to set a bit.
  8. Store cake in the refrigerator.
Note:  This can be prepared as a layer cake, if you'd prefer.  Divide the batter evenly between two 8-inch cake pans.  Reduce baking time to about 25-30 minutes.  Cool completely, and frost in between the layers, the top, and sides with the cream cheese frosting.


Source:  The Kitchen is My Playground