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square slice of carrot cake
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4.58 from 7 votes

Carrot Sheet Cake

This is the Best Carrot Cake Recipe around! A moist, lightly spiced carrot cake topped with classic cream cheese frosting.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: best carrot cake recipe, cream cheese frosting recipe, easy carrot cake
Servings: 20 slices
Calories: 352kcal


For the Cake

  • 4 large eggs, at room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 3 cups shredded carrots
  • cup chopped walnuts

For the Frosting

  • 1 stick ( 1/2-cup OR 8 tablespoons) unsalted butter, softened
  • 1 package (8-ounces) cream cheese
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest , add more if you like a stronger lemon-taste
  • 4 cups powdered sugar
  • finely chopped walnuts, for garnish
  • coconut shavings, for garnish, optional


  • Preheat oven to 350˚F.
  • Grease a 15x10x1-inch pan with butter and then dust it with flour. Set aside. (You can also use an 18x13 baking sheet, but cake won’t be as tall)
  • In your electric mixer’s bowl add eggs, oil, and sugar; beat until completely smooth.
  • In a separate mixing bowl combine flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine.
  • Add flour mixture to the egg mixture and beat well, until everything is thoroughly incorporated.
  • Remove bowl from the mixer and stir in carrots and walnuts.
  • Pour batter into previously prepared baking pan. Smooth out the top and rap the pan on your kitchen counter to even it out and eliminate any air bubbles.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • In the meantime, prepare the frosting.
  • Combine butter and cream cheese in your electric mixer’s bowl; add vanilla and beat mixture until smooth.
  • Add lemon zest and sugar, one cup at a time; continue to beat until completely incorporated, fluffy, and smooth.
  • Remove cake from oven and let cool completely before frosting.
  • When cake is completely cooled, cover it with prepared frosting.
  • Sprinkle with walnuts and coconut shavings.
  • Cut and serve.
  • Store cake in refrigerator.


Calories: 352kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 237mg | Potassium: 120mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3548IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg