Carrot Sheet Cake
A moist, flavorful carrot sheet cake with warm spices and crunchy walnuts, perfect for gatherings, afternoon tea, or a special dessert that appeals to all ages.
Ingredients
Instructions
- Mix together the dry ingredients and set aside.
- Beat the eggs and add the oil.
- Combine the dry ingredients with the egg mixture.
- Fold in the grated carrots and walnuts.
- Pour the batter into a sprayed jelly roll or sheet cake pan.
- Bake at 350°F for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake before frosting with Cream Cheese Frosting.
Tips & Substitutions
For a lighter cake, consider using half applesauce and half oil. You can also substitute some of the flour with whole wheat flour for added nutrition. If you prefer a nut-free version, simply omit the walnuts or replace them with seeds like pumpkin or sunflower. Make sure to use freshly grated carrots for the best flavor and texture.
Serving Suggestions
Serve your Carrot Sheet Cake with a generous layer of Cream Cheese Frosting for a delightful treat. It pairs beautifully with a cup of hot tea or coffee. For a festive touch, consider adding a sprinkle of chopped walnuts on top. This cake also makes a perfect dessert option for gatherings alongside other American recipes like Grandma Belle's Cupcakes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply microwave individual slices for 10-15 seconds or warm in the oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Sheet Cake contains roughly 919 calories, with 13g protein, 46g carbohydrates, and 80g fat. It is an excellent source of vitamin A (114% of the Daily Value), dietary fiber (42% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1168mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just wait to frost it until you're ready to serve to keep it fresh. This is a great way to save time on the day of your event.
Can I freeze the carrot sheet cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored for up to three months. To thaw, place it in the refrigerator overnight before serving.
What can I use instead of eggs?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This works well for binding and moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).