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Carrot Sheet Cake

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 12 to 15


Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1 teaspoon salt, divided
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 cups shredded carrots
  • 1½ cups golden raisins

Cream Cheese Frosting

  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • chopped toasted walnuts, garmosj


Carrot Cake

Preheat oven to 350°F. Spray a 13×9-inch baking pan with baking spray with flour.

In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. In a medium bowl, whisk together eggs, oil, and sugars. Whisk egg mixture into flour mixture just until combined (a few streaks of flour should remain); fold in carrots and raisins. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.

Cream Cheese Frosting

In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cake. Garnish with walnuts, if desired. Cover and refrigerate for up to 3 days.

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