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Easter Carrot Sheet Cake

A super moist, warmly spiced carrot sheet cake topped with rich cream cheese frosting and crushed walnuts. The perfect, easy-to-slice dessert for spring gatherings!
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 15 servings
Course: Baking, Dessert
Cuisine: American, Holiday
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Batter
  • 2 cups All-purpose flour Spoon and leveled
  • 1 cup Granulated sugar
  • 1 cup Light brown sugar Packed
  • 1 cup Neutral oil Canola or vegetable oil
  • 4 large Eggs Room temperature
  • 3 cups Freshly grated carrots About 4-5 medium carrots
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 cup Chopped walnuts Optional, plus more for garnish
Cream Cheese Frosting
  • 8 oz Cream cheese Brick style, softened to room temperature
  • 1/2 cup Unsalted butter Softened to room temperature
  • 3 cups Powdered sugar Sifted
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Equipment

  • 9x13 inch baking pan
  • Box grater
  • Hand mixer or stand mixer
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until combined. Whisk in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
  6. Pour the batter into the prepared pan and spread it into an even layer. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
  8. To make the frosting: In a large bowl using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy (about 2 minutes).
  9. Gradually add the powdered sugar with the mixer on low speed. Once incorporated, add the vanilla extract and salt. Increase speed to high and beat until light and fluffy.
  10. Spread the frosting evenly over the completely cooled cake. Garnish with additional chopped walnuts. Slice and serve!

Notes

Store any leftover frosted cake tightly covered in the refrigerator for up to 5 days. Allow slices to come to room temperature for 15 minutes before serving for the best texture.