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The Boat Shed Kitchen

Carrot Cake Sheet Cake

This Carrot Cake Sheet Cake is soft, spiced, and perfectly sweet. It’s made with simple pantry staples and loads of fresh grated carrots for natural moisture. Baked in a jelly roll pan and topped with creamy vanilla-laced frosting, it’s ideal for birthdays, potlucks, or anytime you’re craving comfort in cake form.
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Prep Time 20 minutes
Bake Time 30 minutes
Total Time 50 minutes
Servings: 15 slices
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots
Frosting:
  • 1/2 cup 1 stick unsalted butter, room temp
  • 8 oz cream cheese room temp
  • 2 tsp vanilla extract
  • 4 cups powdered sugar

Method
 

  1. Preheat oven to 350°F and grease a 15x10x1 jelly roll pan.
  2. Whisk dry ingredients in one bowl. Beat wet ingredients in another.
  3. Combine dry into wet, then fold in carrots.
  4. Pour into pan and bake 30–32 minutes. Cool completely.
  5. Beat frosting ingredients until fluffy.
  6. Spread frosting over cooled cake. Slice and serve!
  7. See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake-sheet-cake/

Notes

• Use freshly grated carrots (not pre-shredded) for the best texture and moisture.
• For extra flavor, you can fold in ½ cup chopped walnuts or crushed pineapple.
• Cake can be made 1 day in advance and stored (unfrosted or frosted) in the fridge.