Description
Indulge in this delicious Carrot Cake Sheet Cake that is moist, flavorful, and topped with a delectable cream cheese frosting. Perfect for gatherings or as a sweet treat anytime.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients:
- 3 cups carrots, shredded
- 4 eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- ½ cup butter (1 stick room temperature)
- 1 (8 oz. pkg.) cream cheese (room temperature)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees. Lightly spray a 15x10x1″ jelly roll sheet pan with non-stick baking spray. Set aside.
- Mix Dry Ingredients: In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside.
- Combine Wet Ingredients: With a mixer, combine oil, eggs, vanilla, and shredded carrots.
- Incorporate Dry Ingredients: Gradually add dry ingredients to wet ingredients while mixing. Scrape down the sides of the bowl as needed.
- Bake: Pour batter into the sheet pan and bake at 350°F for 30-32 minutes or until a toothpick comes out clean. Let cool.
- Make Frosting: Cream butter and cream cheese. Add vanilla and powdered sugar gradually, mixing well.
- Frost Cake: Spread frosting over cooled cake.
- Optional Topping: Sprinkle with chopped pecans if desired.
Notes
- This cake is best served chilled.
- For added flavor, consider adding a dash of nutmeg or ginger to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Carrot Cake, Sheet Cake, Cream Cheese Frosting, Dessert, Baking
