This recipe makes a super moist carrot sheet cake that is iced with a smooth, tangy and sweet cream cheese icing. It is very easy to throw together and comes out perfectly each time. It is a wonderful way to feed a crowd.
· 2 ½ c. carrots, finely grated
· 2 c. all-purpose flour
· 2 c. sugar
· 1 c. canola oil (or vegetable oil)
· ¾ c. walnuts, chopped
· 4 lg. eggs, beaten
· 1 T. cinnamon
· 2 tsp. baking soda
· ½ tsp. salt
· ½ tsp. baking powder
Preheat your oven to 350 degrees. Grease (or butter) a sheet pan. Set aside.
In a large mixing bowl, combine the sugar and oil. Mix well. Beat in the eggs, one at a time. Add in the rest of the ingredients, except for the carrots and nuts. Once the batter is well combined, fold in the carrots and nuts. Pour into the prepared sheet pan and bake for 24-26 minutes or until an inserted toothpick comes out clean. Remove and allow to cool and then ice the cake with my homemade creamcheese icing. I like to sprinkle on some more nuts on top of the icing. Cut, serve and enjoy.
Store in a covered pan in the refrigerator for up to 3 days.
Be sure to check out my other sheet pan cake recipes: Classic White SheetCake, Texas Sheet Cake, and Pumpkin Sheet Cake. Which one is your favorite? Be sure to leave me a comment down below.
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