Sheet Carrot Cake
A moist, flavorful sheet carrot cake featuring warm spices and crunchy nuts, perfect for gatherings or a delightful dessert for any occasion.
Ingredients
Instructions
- Combine sugar, vegetable oil, cinnamon, ground ginger, eggs, vanilla, salt, grated carrots, and flour in a bowl and beat until well mixed.
- Stir in the walnuts or pecans if using.
- Pour the batter into a greased and floured 12 x 7 1/2-inch baking pan.
- Bake at 350°F (175°C) for 30 minutes.
- Test with a toothpick to ensure the cake is cooked through; the toothpick should come out clean.
Tips & Substitutions
For a moister cake, consider adding crushed pineapple or applesauce to the batter. You can substitute half the oil with unsweetened applesauce for a healthier option. If you're short on time, use pre-grated carrots. This cake is versatile; you can also incorporate spices like nutmeg for extra flavor or swap walnuts for pecans based on preference.
Serving Suggestions
This sheet carrot cake is delicious on its own but can be enhanced with a cream cheese frosting made from the cream cheese and butter listed in the ingredients. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Zucchini Casserole Pie for a full meal experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, or enjoy cold. For longer storage, freeze slices wrapped tightly in plastic wrap for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Sheet Carrot Cake contains roughly 973 calories, with 14g protein, 99g carbohydrates, and 55g fat. It is an excellent source of vitamin A (242% of the Daily Value), dietary fiber (77% of the Daily Value), and potassium (45% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 856mg per serving (37% 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?
Yes, this cake can be made a day in advance. Just cool completely before storing it in an airtight container. Frost it just before serving for the best presentation and taste.
How can I make this recipe gluten-free?
To make this carrot cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, like baking powder, are also gluten-free to maintain the integrity of the recipe.
What can I use instead of eggs?
For an egg substitute, you can use flaxseed meal or chia seeds mixed with water. Use one tablespoon of flaxseed meal or chia seeds combined with three tablespoons of water for each egg. This will help bind the ingredients together while keeping the cake moist.
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).