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Bunnies like to eat carrots, right? Well, at least that’s what I learned growing up and watching Bugs Bunny cartoons. I guess that’s why carrot cake is a great dessert for easter. Bunnies = Easter = carrot cake.
Today, I have an awesome carrot sheet cake recipe for you. It’s much better than one from a box, but is just about as easy. Also, it makes a whole sheet pan so it’s perfect for serving a crowd which means it’s great for Easter dinner!
The hardest part of this recipe is shredding the carrots. However, I use my food processor to do it and it’s a breeze. You could serve this along with Texas Sheet cake if you have a really good sized crowd.
Carrot Sheet Cake
Ingredients
Units
Scale
- 1 cup canola oil
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 2 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 cups shredded carrots
- 2/3 cup chopped walnuts, optional
- Frosting
- 1/2 cup softened butter
- 1 (8 oz) pkg softened light cream cheese
- 1 tsp vanilla
- 4 cups powdered sugar
- 2/3 cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat oil, eggs, and sugar together with a mixer until smooth.
- Add in the flour, baking soda, baking powder, cinnamon,and salt. Beat again with the mixer until well combined.
- Add in the carrots and walnuts if desired and stir by hand until combined.
- Pour into a greased 15 x 10 x 1 inch baking sheet. Bake at 350 degrees for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool.
- For the frosting, beat the butter with a mix until smooth. Add in the cream cheese and beat again until smooth.
- Add in the vanilla and half the powdered sugar beat until smooth. Then add in the remaining sugar and beat until smooth. Spread over the cooled cake and sprinkle with chopped walnuts if desired. Serves 24-30.
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Recipe adapted from Taste of Home.
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