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Carrot Sheet Cake with Cream Cheese Frosting

You will have to cool the cake before frosting, so make sure to allow about 1 hour to fully cool.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12

Ingredients
  

Carrot Cake

  • 4 eggs
  • 1 cup canola or vegetable oil
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 4 cups grated carrots (about 6-7 large) shredded

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter (1 stick) softened
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pecans to top

Instructions
 

Carrot Cake

  • Preheat oven to 350 degrees. Spray a 9x11 glass baking dish with nonstick cooking spray.
  • In a large bowl, whisk together eggs, oil, sugar, and vanilla.
  • In a medium bowl, mix the flour, baking soda, salt, and cinnamon.
  • Pour the dry ingredients into the wet ingredients and stir with a spatula. Add the shredded carrots and mix until incorporated.
  • Pour the cake mixture into the baking dish. Place in the oven and bake for 40-45 minutes until a toothpick comes out clean from the center of the cake.
  • Cool the cake until it is no longer hot to the touch. Adding frosting while the cake is still hot will create a melty mess.
  • Spread the frosting evenly over the top of the cooled cake. Sprinkle with pecans. Serve and enjoy!

Cream Cheese Frosting

  • In a mixing bowl, beat the cream cheese and butter until smooth, about 5 minutes, scraping the bowl down when needed.
  • Add the powdered sugar while mixing slowly. Once all the sugar is added, mix in the vanilla and beat until smooth. Store in a sealed container if you are not frosting your cake right away.

Notes

Feel free to add walnuts, pecans, or dried fruit to your batter while mixing in the shredded carrots.