Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
6 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (180°C) and line a 15×10-inch baking sheet with parchment paper.
Sift flour, sugar, baking soda, cinnamon, nutmeg, and salt into a bowl.
In another bowl, mix vegetable oil, eggs, and vanilla extract until smooth.
Fold wet ingredients into dry ingredients, then stir in grated carrots and chopped nuts (if using).
Spread batter evenly into prepared pan and bake for 35 minutes or until golden and a toothpick comes out clean.
Cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
Spread frosting over cooled cake and serve in slices.
Notes
Use finely grated carrots for optimal moisture.
Room-temperature eggs blend more easily into batter.
Substitute vegetable oil with canola oil if preferred.
Optional nuts can be omitted for a nut-free version.
- Prep Time: 25
- Cook Time: 35
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg