Carrot Cake Sheet Cake

Ouadie Rhabbouron

👩‍🍳 Instructions

1. Preheat & Prep

  • Heat oven to 350°F (175°C).
  • Grease a 9×13-inch pan.

2. Mix Dry Ingredients

  • In one bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.

3. Make the Batter

  • In another bowl, beat sugar and eggs until light.
  • Mix in oil, then stir in carrots and nuts.
  • Add dry ingredients and mix gently until combined.

4. Bake

  • Pour into prepared pan.
  • Bake 25–30 minutes, until a toothpick comes out clean.

5. Cool & Frost

  • Cool the cake fully before frosting.
  • Beat cream cheese and butter until smooth.
  • Add powdered sugar and vanilla; beat until creamy.
  • Spread frosting on cake and top with extra nuts or cinnamon.

💡 Tips

  • Don’t overmix the batter — keeps the cake tender.
  • Use room-temp cream cheese for smooth frosting.
  • Make ahead and chill overnight for best flavor.
  • Freeze slices wrapped in plastic for up to 3 months.

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