Carrot Cake Sheet Cake

Ideal for family gatherings, potlucks, or just a weekend treat, this cake is not only delicious but also visually appealing. The golden-brown crust, speckled with grated carrots and optional walnuts, is beautifully topped with a creamy and smooth frosting, making it a showstopper on any dessert table. Whether served as a teatime snack or a celebratory dessert, this Carrot Cake Sheet Cake is bound to be a crowd-pleaser.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 tsp vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• Cream Cheese Frosting:
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
2. In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In another large bowl, beat together eggs, oil, sugar, and vanilla. Mix in the flour mixture until well blended. Stir in the grated carrots and walnuts.
4. Pour batter into the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
5. For frosting: In a medium bowl, combine butter, cream cheese, powdered sugar, and vanilla. Beat until smooth and creamy. Frost the cooled cake.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes Kcal: 540 kcal/slice | Servings: 12 slices