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!
IngredientsFor 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 of cream cheese, softened • 1/2 cup butter, softened • 1 teaspoon vanilla extract • 4 cups confectioners' sugar • 2/3 cup walnuts, chopped
Preheat the oven to 350 degrees F.
Grease a 15x10x1-inch baking pan.
In a medium bowl, beat the eggs, canola oil, and sugar until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
Add the flour mixture to the egg mixture and beat well.
Stir the carrots and 2/3 cup of walnuts into the batter.
Pour the batter into the prepared baking pan.
Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
Cool the cake on a wire rack.
While the cake is cooling, in a medium bowl, beat the cream cheese, butter, and vanilla until smooth.
Beat the confectioners' sugar into the cream cheese mixture.
Spread the frosting over the cooled cake.
Sprinkle the icing with the remaining walnuts.
Decorate as desired.