Preheat your oven to 350° Fahrenheit. Grease your half sheet pan.
In a large bowl combine your flour, baking powder, baking soda, cinnamon and nutmeg.
In another bowl combine your eggs, shredded/grated carrots, brown sugar, white sugar, oil and vanilla.
Add your wet ingredients to your dry ingredients and mix together. Do not overmix.
Pour your cake batter into your greased half sheet pan pan and spread batter evenly in pan.
Place in oven (center rack) for 20-25 minutes. It will be done when a toothpick comes out clean when poked in the center of the cake and the sides of the cake start to look golden brown and pull away from the pan.*Mine cooks perfectly at 20 minutes.
When the cake is done, remove from the oven and let cool completely before frosting.
When the cake is cooled, frost with Cream Cheese Frosting and enjoy!NOTE: This recipe makes the perfect amount of frosting. I love a thick layer of frosting on my cake so I make the recipe so I even will double the frosting and spread it on thick!This cake will stay fresh for up to a week if covered tightly.
Notes
My Cream Cheese Frosting recipe is perfect for this sheet pan carrot cakeA jelly roll pan is a bit smaller than a half sheet pan. See blog post above for more info. If using a jelly roll pan, do not use all of the cake batter or it will spill over the pan and make a mess when baking the cake.I never store this cake in the fridge (even with the cream cheese frosting). We have never gotten sick, but if it worries you, you can store it covered in the fridge!
Nutrition information is automatically calculated and should only be used as an approximation.