Carrot Sheet Cake was made to feed the masses, making it a great excuse for throwing a party! The sweet and moist spice cake gets the festivities going with hints of sweet carrots and salty walnuts. The thick, vanilla cream cheese icing with more walnuts sprinkled on top will make you do a little happy dance. Bite after bite, Carrot Sheet Cake will make the bash better and better!
Ingredients
For the cake:
- 4 large eggs, room temperature
- 1 cup canola oil
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups carrots, shredded
- 2/3 cup walnuts, chopped
For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2/3 cup walnuts, chopped, plus more, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 15x10x1-inch baking pan.
Step 3 –In a medium bowl, beat the eggs, the canola oil, and the sugar until smooth.
Step 4 –In a separate bowl, combine the flour, the baking soda, the baking powder, the cinnamon, and the salt.
Step 5 –Add the flour mixture to the egg mixture and beat well.
Step 6 –Stir the carrots and 2/3 cup of the walnuts into the batter.
Step 7 –Pour the batter into the prepared baking pan.
Step 8 –Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
Step 9 –Cool the cake on a wire rack.
Step 10 –While the cake is cooling, in a medium bowl, beat the cream cheese, the butter, and the vanilla until smooth.
Step 11 –Beat the confectioners’ sugar into the cream cheese mixture.
Step 12 –Spread the frosting over the cooled cake.
Step 13 –Sprinkle the frosting with the extra walnuts.
Step 14 –Serve.
