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Carrot Sheet Cake Recipe!

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

ย 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

Units Scale

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

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350ยฐF. Grease an 8×11 inch pan.
  2. Combine Dry Ingredients: In a large bowl, combine the granulated sugar, flour, allspice, cinnamon, baking soda, and salt.
  3. Add Wet Ingredients: Add the vegetable oil to the dry ingredients, then add the eggs, one at a time, mixing after each addition.
  4. Stir in Carrots: Stir in the grated carrots until well combined.
  5. 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.
  6. Cool Completely: Cool the cake completely on a wire rack.
  7. Make Frosting: In an electric mixer, combine the powdered sugar, softened butter, softened cream cheese, and vanilla extract. Mix until thoroughly combined and fluffy.
  8. Frost Cake: Frost the top of the cooled cake with the cream cheese icing.
  9. 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