Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A large-format sheet pan carrot cake generously frosted with tangy cream cheese frosting, designed to feed a crowd. Moist, spiced, and indulgent. Ideal for celebrations, potlucks, and feeding many.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 35- 3 large eggs
- 1 ¼ cup vegetable oil
- 2 cups flour
- 2 cups sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 ounces carrot baby food (3 ( 4 ounce jars ))
- 8 ounces cream cheese (1 package, softened)
- ½ cup butter (softened)
- ¼ cup milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 89mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 43mg
- Calcium
- 16mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.