Carrot sheet cake
This easy, classic one bowl carrot sheet cake is tender and fluffy, and topped with the creamiest tangy cream cheese frosting.
Servings 12 servings
Ingredients
Carrot Cake
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 lb carrots peeled and grated (about 3 cups grated)
- ½ cup walnuts or pecans toasted and chopped (optional, for topping)
Cream Cheese Frosting
- 12 oz cream cheese
- 6 tablespoons butter softened
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups icing sugar
Instructions
Carrot Cake
- Preheat the oven to 350 F. Grease a 9 x 13" pan and line the bottom with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, and oil.
- Whisk the eggs in, one at a time, until smooth.
- Add the flour, baking soda, cinnamon, nutmeg, and salt. Stir to combine.
- Stir in the grated carrots until well combined.
- Scrape the batter into the prepared pan and even out and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Transfer the pan to a cooling rack and cool for 20 minutes. Turn the cake out onto the cooling rack to cool completely, about 2 hours.
Cream Cheese Frosting
- In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, butter, vanilla, and salt on medium speed until smooth.
- Add the icing sugar, one cup at a time, and combine on medium speed until smooth and creamy, about 4 minutes.
- Frost the cooled cake, and sprinkle with chopped, toasted walnuts or pecans, if desired.
Notes
Storage:
The frosted cake should be stored in the refrigerator, due to the cream cheese frosting. It will keep well for up to 5-6 days. Bring to room temperature before serving.
To freeze the frosted cake, put the whole cake on a tray, uncovered in the freezer, until fully frozen, about 4 hours. Then wrap it in several layers of plastic wrap and store in the freezer for up to 3 months. Thaw for 2 hours on the counter, or 24 hours in the fridge.