Carrot Sheet Cake with Cream Cheese Frosting
A moist, spiced carrot cake baked in one rimmed pan and topped with lemony cream cheese frosting and walnuts.
Equipment
- 15x10x1 inch rimmed baking pan
- Electric mixer
- Box grater
- Wire rack
Ingredients
Main Ingredients
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 2 cup granulated sugar
- 2 cup all purpose flour spooned and leveled
- 2 tsp baking soda
- ¼ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- 3 cup finely shredded carrots lightly packed
- ⅔ cup chopped walnuts optional
- ½ cup unsalted butter softened, 1 stick
- 8 oz cream cheese softened, block style
- 1 tsp pure vanilla extract
- ½ tsp lemon zest
- 4 cup powdered sugar added 1 cup at a time
- ¼ cup extra chopped walnuts for garnish
- ¼ cup coconut flakes optional garnish
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease a 15x10x1 inch pan with butter, and dust it with flour. Beat the eggs, oil, and sugar for 2 minutes until smooth and pale.
- Mix the batter. Whisk the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Beat the dry mix into the egg mixture on low until just smooth, then fold in the carrots and walnuts by hand.
- Bake. Spread the batter into the pan and bake 30 to 35 minutes, until a toothpick in the center comes out clean and the top springs back. Cool on a rack for at least 1 hour.
- Whip the frosting. Beat the butter, cream cheese, and vanilla for 2 minutes until smooth. Add the lemon zest and powdered sugar, 1 cup at a time, until fluffy.
- Frost and serve. Spread the frosting over the fully cooled cake, top with walnuts and coconut, and cut into 20 squares. Keep chilled until serving.
Notes
Substitutions: Pecans or raisins can replace the walnuts, and the cake works without nuts. Melted butter can stand in for the oil, though the cake firms up more when chilled.
Tips: Shred the carrots finely and cool the cake completely before frosting. Do not taste the raw batter because it contains eggs.
Storage: Refrigerate covered for up to 4 days. Freeze the unfrosted cake for up to 2 months.