5 from 33 votes
Carrot Sheet Cake
Carrot Sheet Cake combines eggs, vegetable oil, sugar, flour, baking soda, baking powder, cinnamon, and salt with shredded carrots and chopped walnuts. The batter is baked in a large sheet pan and topped with thick cream cheese frosting for a moist, spiced dessert.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
24
Calories:
387 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 large egg room temperature
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups carrot shredded
- 3/4 cup walnuts , chopped
- 4 cups cream cheese frosting
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10x15 inch sheet pan or jelly roll pan, set aside.
- In a bowl, beat eggs, oil and sugar until smooth.
- Combine flour, baking soda, baking powder, cinnamon and salt. Add to egg mixture and beat well.
- Fold in carrots and walnuts. Pour into greased baking pan.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before frosting.
Cup of Yum
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
65g
(22%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
27mg
(9%)
Sodium
270mg
(11%)
Potassium
113mg
(2%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Vitamin A
2713IU
(54%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 270mg | 11% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 2713IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.