When I have a big crowd to please, I immediately think of sheet cake. It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve!

I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.

Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil!

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup chopped pecans or walnuts (optional)
• For the frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 2 tsp vanilla extract

How To Make Carrot Cake Sheet Cake

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