Carrot Cake Sheet Cake
- dneumann1972
- Dec 22, 2025
- 2 min read
I love carrot cake, but for a recent family holiday party, I wanted to change things up a bit. Instead of my usual layered carrot cake, I decided to turn my tried-and-true recipe into a sheet cake—and it turned out to be an amazing idea.
Everyone loved it, and the biggest bonus? Every single bite had cream cheese frosting. No uneven layers, no missed frosting—just simple, delicious perfection. It was also incredibly easy, making it a great way to get my carrot cake fix without extra work.
Of course, I let my creativity take over just a little. I made a few adjustments by increasing the raisins, mixing regular and golden raisins, and doubling the walnuts, which I crushed and sprinkled on top for extra crunch. This one is definitely going into my "make again" file.
Simple. Easy. Crowd-pleasing.And yes—Annie the Porcupine would absolutely approve.
Carrot Cake Sheet Cake Recipe
Ingredients
2 Call-purpose flour
2 C sugar
2 t baking soda
1 t salt
2 t ground cinnamon
4 large eggs
1 ¼ C vegetable oil
3 C finely grated carrots
1 C raisins
1 C golden raisins
1 C chopped walnuts (for inside the cake)
1 C walnuts, crushed (for sprinkling on top)
8 oz cream cheese, softened
½ C butter, softened
4 C powdered sugar
1 t vanilla extract
Instructions
Preheat oven to 350°F. Grease a rimmed sheet cake pan.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
Add the eggs and oil, mixing until well combined.
Stir in the grated carrots, both kinds of raisins, and the chopped walnuts.
Pour the batter evenly into the prepared pan.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Cream Cheese Frosting
Beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, mixing until creamy.
Stir in the vanilla extract.
Spread evenly over the cooled cake.
Sprinkle the crushed walnuts over the top.
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