Oh my goodness, friends, get ready for a slice of pure comfort! This Carrot Sheet Cake is the perfect blend of warm spices, sweet carrots, and creamy cream cheese frosting. We’re talking a moist, flavorful cake that’s easy to make and perfect for any occasion. Whether it’s a casual get-together or a holiday celebration, this cake is guaranteed to be a hit. And guess what? It’s so simple, even a beginner baker can whip it up in no time!
Why You’ll Love This Recipe
- Easy and Quick: A sheet cake is perfect for feeding a crowd and comes together in just 45 minutes!
- Moist and Flavorful: The perfect balance of spices and sweet carrots makes this cake irresistible.
- Cream Cheese Heaven: That tangy, creamy frosting is the perfect complement to the spiced cake.
- Perfect for Any Occasion: From potlucks to birthdays, this cake is always a winner.
Ingredients You’ll Need
Cake
- Granulated Sugar: Sweetens the cake.
- All-Purpose Flour: The base of our cake.
- Allspice: Adds warm, aromatic flavor.
- Cinnamon: Adds a classic, cozy spice.
- Baking Soda: Helps the cake rise.
- Salt: Balances the sweetness and enhances the flavors.
- Vegetable Oil: Adds moisture and tenderness.
- Large Eggs: Binds the ingredients and adds richness.
- Grated Carrots: The star of the show, adding sweetness and moisture.
Cream Cheese Icing
- Powdered Sugar: Sweetens and thickens the frosting.
- Butter (Softened): Adds richness and creaminess.
- Cream Cheese (Softened): Provides a tangy, creamy base.
- Vanilla Extract: Adds a warm, sweet flavor.
Variations
- Nuts and Raisins: Add chopped walnuts or pecans and raisins to the batter for extra texture and flavor.
- Pineapple Chunks: Add crushed pineapple to the batter for a tropical twist.
- Spiced Up: Add a pinch of nutmeg or ginger to the batter for extra spice.
- Orange Zest: Add orange zest to the frosting for a bright, citrusy flavor.
How to Make Carrot Sheet Cake
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease an 8×11 inch pan.
Step 2: Combine Dry Ingredients
In a large bowl, combine sugar, flour, allspice, cinnamon, baking soda, and salt.
Step 3: Add Wet Ingredients
Add vegetable oil and eggs, one at a time, mixing after each addition.
Step 4: Stir in Carrots
Stir in the grated carrots until well combined.
Step 5: Bake
Pour batter into the prepared pan and bake for about 35 minutes, or until a toothpick comes out mostly clean.
Step 6: Cool
Let the cake cool completely on a wire rack.
Step 7: Make Cream Cheese Icing
In an electric mixer, combine powdered sugar, butter, cream cheese, and vanilla extract. Mix until smooth and fluffy.
Step 8: Frost and Serve
Frost the cooled cake and serve.
Pro Tips for Making the Recipe
- Room Temperature Ingredients: Make sure your butter and cream cheese are softened for a smooth frosting.
- Don’t Overmix: Mix the batter just until combined to keep the cake tender.
- Cool Completely: Let the cake cool completely before frosting to prevent melting.
- Use freshly grated carrots for the best flavor and texture.
How to Serve
- Dessert Table: Perfect for any celebration or gathering.
- Afternoon Treat: Enjoy with a cup of coffee or tea.
- Holiday Dessert: A classic addition to your holiday dessert spread.
Make Ahead and Storage
Storing Leftovers
Store frosted cake in an airtight container in the refrigerator for up to 5 days.
Freezing
Freeze unfrosted cake in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
FAQs
1. Can I use a different type of oil?
Yes, you can use canola oil or melted coconut oil as a substitute for vegetable oil.
2. Can I use a different type of sugar?
Yes, you can use light brown sugar for a richer flavor.
3. How do I prevent the cake from being dry?
Don’t overbake the cake and ensure you use enough oil and carrots.
4. Can I make this in a different pan?
Yes, you can use a 9×13 inch pan or two 9-inch round pans. Adjust baking time accordingly.
Conclusion
This Carrot Sheet Cake is a must-bake for anyone who loves a delicious, easy dessert! It’s packed with warm spices and sweet carrots, and the cream cheese frosting is the perfect finishing touch. So, grab your ingredients and let’s get baking! You’re going to love every bite!
Print
Carrot Sheet Cake Recipe!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Indulge in the moist and flavorful goodness of this Carrot Sheet Cake. Packed with grated carrots and warm spices, this cake is topped with a creamy, tangy cream cheese icing. Perfect for gatherings, holidays, or a delightful treat anytime.
Ingredients
Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
Cream Cheese Icing:
- 2 cups powdered sugar
- 8 tablespoons butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Grease an 8×11 inch pan.
- Combine Dry Ingredients: In a large bowl, combine the granulated sugar, flour, allspice, cinnamon, baking soda, and salt.
- Add Wet Ingredients: Add the vegetable oil to the dry ingredients, then add the eggs, one at a time, mixing after each addition.
- Stir in Carrots: Stir in the grated carrots until well combined.
- Bake: Pour the batter into the prepared pan and bake on the center rack of the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool Completely: Cool the cake completely on a wire rack.
- Make Frosting: In an electric mixer, combine the powdered sugar, softened butter, softened cream cheese, and vanilla extract. Mix until thoroughly combined and fluffy.
- Frost Cake: Frost the top of the cooled cake with the cream cheese icing.
- Serve: Cut into slices and serve.
Notes
- Ensure all ingredients are at room temperature for optimal mixing.
- Grate carrots finely for even distribution in the cake.
- Cool the cake completely before frosting to prevent melting.
- Store leftover cake in the refrigerator, covered, for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
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