Carrot Sheet Cake with Cream Cheese Frosting Recipe

Name: Carrot Sheet Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped walnuts; 1 tablespoon unsalted butter; 1 cup all-purpose flour; 1 cup plus 2 tablespoons cake flour; 1 1/2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 4 large eggs; 1 1/4 cups vegetable oil; 1 cup granulated sugar; 3/4 cup light brown sugar; 2 teaspoons pure vanilla extract; 2 cups finely shredded or grated carrots; 1 pound cream cheese, softened; 1 stick unsalted butter, softened; 1 1/4 cups confectioners' sugar; 1/2 teaspoon pure vanilla extract

Servings: persons

1 cup chopped walnuts
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup plus 2 tablespoons cake flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 large eggs
1 1/4 cups vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons pure vanilla extract
2 cups finely shredded or grated carrots
1 pound cream cheese, softened
1 stick unsalted butter, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

1
Preheat the oven to 350.
2
Spray a 9-by-13-inch metal baking pan with vegetable spray.
3
Line the pan with parchment paper and spray the paper.
4
On a rimmed baking sheet, toast the walnuts for about 7 minutes, until lightly browned and fragrant.
5
Remove from the oven, add the butter and toss to coat the walnuts.
6
In a medium bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ginger; whisk to blend.
7
In another bowl, whisk the eggs with the oil, granulated sugar, brown sugar and vanilla until smooth.
8
Stir in the dry ingredients just incorporated, then stir in the carrots and walnuts.
9
Pour the batter into the prepared pan and bake for 40 minutes, or until a tester inserted in the center of the cake comes out clean.
10
Transfer the cake to a rack and let cool for 15 minutes.
11
With a paring knife, loosen the cake from the side of the pan.
12
Invert the cake onto the rack and gently peel off the parchment paper.
13
Let cool completely, at least 2 hours.
14
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese with the butter at medium speed until blended, about 30 seconds.
15
Beat in the confectioners' sugar in two batches, mixing thoroughly between additions, about 1 minute.
16
Beat in the vanilla.
17
Transfer the cake to a platter and spread the frosting over the top and sides.
18
Serve at room temperature or chilled.

2490

kcal

Calories

169

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup chopped walnuts, 1 tablespoon unsalted butter, 1 cup all-purpose flour, 1 cup plus 2 tablespoons cake flour, and more.

Yes, Carrot Sheet Cake with Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Sheet Cake with Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions