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Carrot Cake Sheet Cake

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  • Add carrots and extras: Fold in grated carrots and any extras you like.
  • Bake: Pour into the pan and bake until a toothpick comes out clean — usually 30–35 minutes.
  • Cool and frost: Let the cake cool completely before slathering with thick cream cheese frosting.
  • Decorate (optional): Sprinkle with chopped nuts or a dusting of cinnamon.

    • Serving and Storing

    This carrot cake sheet cake is easy to cut into squares, making it perfect for serving at events or packing for school or work treats. It stays moist for several days and tastes even better the next day — so go ahead and make it ahead of time!

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    Store in the fridge (because of the cream cheese frosting), covered, for up to 5 days.

    Make It Your Own

    • Healthier version: Swap part of the oil for applesauce or use whole wheat flour.
    • Dairy-free: Use a dairy-free cream cheese alternative for the frosting.
    • Decorate it up: Use piped frosting or candied carrot curls for a more elegant finish.

    Final Thoughts

    This Carrot Cake Sheet Cake is a classic dessert made simple, accessible, and crowd-friendly. It has all the charm of the layered version, without the extra effort. Whether it’s for a family dinner, a birthday celebration, or just because — this recipe is a keeper.

    So grab your grater and your sheet pan — it’s time to bake a cake that’ll have everyone asking for seconds!

    Would you like a printable recipe card or variations like cupcakes or muffins? Let me know — happy to help!

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