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

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

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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