This is one of our family’s best recipes. My Grandmother always bragged about how easy this Carrot Sheet Cake recipe was and, until I made it, I didn’t believe her. You literally just mix everything together in one bowl and bake! If you’re a beginner baker, it’s an absolutely foolproof recipe. Traditionally, carrot cake is the perfect Easter dessert, but this cake is too good to only bake once a year.
While there are so many different variations of carrot cake, this one keeps things simple. It has three cups of carrots along with chopped walnuts. It doesn’t use to many spices, because it isn’t a spice cake. It’s just a sweet and simple carrot cake recipe that serves a crowd. Like a traditional carrot cake, it’s topped with a sweet and creamy cream cheese frosting. You’ll really love how quick it comes together and how great it tastes.
I make it as an Easter dessert and serve it on a spring themed dessert table. Pair it with other desserts that compliment the cake, but let the cake be the center of your dessert table. Serve your carrot sheet cake with coffee or a glass of cold milk for the kids.
Tips For Making Your Carrot Cake:
- Thoroughly wash your carrots
- Remove any bad overgrown parts of the carrot
- Shred the carrots with a standing grater
- Spray your pan with non-stick cooking spray (I use one with flour for baking)
One Bowl Carrot Sheet Cake With Cream Cheese Frosting
Preheat the oven to 325º. In a large bowl, combine all of your cake ingredients together.
Mix well and stir until everything is combined.
Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour the cake batter into the baking pan and use a spatula to evenly spread.
Bake for one hour at 325º. Test the center of the cake with a toothpick – it should come out clean. Let the cake cool completely.
In a medium bowl, beat together your softened cream cheese while slowing adding your powdered sugar. Add your heavy whipping cream and vanilla and beat in as well.
Spread the cream cheese frosting over the top of your carrot sheet cake.
Toss a few extra walnuts on top for garnish. Serve immediately.
- 1 1/4 Cup Vegetable Oil
- 2 Cups Granulated Sugar
- 2 Cups All Purpose Flour
- 3 Cups Carrots, Washed and Grated
- 1 Teaspoon Baking Soda
- 2 Teaspoon Salt
- 4 Eggs, Beaten
- 1 Cup Chopped Walnuts
- For The Frosting:
- 8 OZ Cream Cheese, Softened
- 1 LB. Powdered Sugar
- 2 Teaspoon Vanilla
- 1 Teaspoon Heavy Whipping Cream
- 1/4 Cup Chopped Walnuts For Garnish (Optional)
- Preheat the oven to 325º. In a large bowl, combine all of the cake ingredients together.
- Stir until well combined.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray. Pour the cake batter into the dish.
- Bake for 1 hour at 325º. Use a test toothpick in the center of the cake, it should come out clean. Let the cake cool completely before frosting.
- In a medium bowl, beat together the cream cheese and powdered sugar. Start with a low speed and then add speed until combined and smooth. Add vanill and heavy whipping cream to finish the frosting.
- Use a spatula to spread frosting over the top of cake. Garnish with additional walnuts if desired.
- This Carrot Sheet Cake can also be made in a 10" tube pan. Just use non-stick cooking spray and bake for the same amount of time and heat. Cool in the pan, upright. Slice in half and frost.
- Serve with fresh hot coffee or cold milk
- Cover leftovers with plastic wrap and store in the refrigerator in-between servigns. Cake should be good for 7 days in the refrigerator.
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Amount Per Serving: Calories: 341 Total Fat: 39g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 30g Cholesterol: 42mg Sodium: 365mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 3g Sugar: 33g Sugar Alcohols: 0g Protein: 8g
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