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Carrot Cake Sheet Cake

Easy and Moist Homemade Carrot Cake Sheet Cake

When I have a big crowd to please, I immediately think of sheet cake. It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve!

I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.

Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil!


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup chopped pecans or walnuts (optional)

For the frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 2 tsp vanilla extract

How To Make Carrot Cake Sheet Cake

  1. Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat together the sugar, eggs, and oil until well combined. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the grated carrots and nuts, if using.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  5. To make the frosting, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat until well combined and smooth. Spread the frosting over the cooled cake and serve.
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  • Moisture Secret: The use of vegetable oil in this recipe ensures a moist and tender crumb, so don’t substitute it with butter.
  • Proper Mixing: Avoid overmixing the batter once you add the dry ingredients to the wet to prevent a tough cake texture.
  • Customization: Feel free to add raisins or coconut flakes to the batter for added texture and flavor.

FAQs (Frequently Asked Questions)

1. Can I add raisins or coconut to the cake batter?
Yes, you can add raisins or coconut flakes for added texture and flavor. Stir them in along with the grated carrots and nuts, if desired.

2. Can I use butter instead of vegetable oil?
While butter can be used, it may result in a slightly denser texture compared to using vegetable oil. Vegetable oil helps keep the cake moist and tender.

3. How long does this cake stay fresh?
This carrot cake sheet cake can be stored in the refrigerator for up to 5 days. Be sure to cover it tightly to prevent drying out.

4. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.

Enjoy the delightful flavors and moist texture of this homemade carrot cake sheet cake, perfect for any gathering or celebration!