Carrot Sheet Cake Recipe

Carrot Sheet Cake Recipe

How To Make Carrot Sheet Cake

This carrot sheet cake is an easy way to enjoy a classic dessert flavor. The well-proportioned cake to cream cheese frosting ratio ensures the perfect bite.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • 4largeeggs,room temperature
  • 1cupvegetable oil
  • 2cupssugar
  • 2cupsflour
  • 2tspbaking soda
  • ¼tspbaking powder
  • 2tspground cinnamon
  • ½tspsalt
  • 3cupscarrots,shredded
  • ¾cupwalnuts,chopped
  • 4cupscream cheese frosting


  1. Preheat oven to 350 degrees F. Grease and flour a 10×15-inch sheet pan or jelly roll pan, set aside.

  2. In a bowl, beat eggs, oil and sugar until smooth.

  3. Combine flour, baking soda, baking powder, cinnamon and salt. Add to egg mixture and beat well.

  4. Fold in carrots and walnuts. Pour into greased baking pan.

  5. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before frosting.


  • Calories: 387.07kcal
  • Fat: 17.96g
  • Saturated Fat: 2.90g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 8.70g
  • Polyunsaturated Fat: 4.58g
  • Carbohydrates: 55.96g
  • Fiber: 0.83g
  • Sugar: 45.38g
  • Protein: 2.34g
  • Cholesterol: 31.00mg
  • Sodium: 243.65mg
  • Calcium: 18.59mg
  • Potassium: 88.67mg
  • Iron: 0.42mg
  • Vitamin A: 140.70µg
  • Vitamin C: 0.91mg
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