Carrot Sheet Cake
Carrot Sheet Cake is a classic dessert that combines the natural sweetness of carrots with warm spices, creating a moist, tender cake.
Equipment
- Mixing bowls
- Whisk
- Hand or stand mixer
- 9x13-inch sheet pan
- Grater for shredding carrots
- Measuring cups and spoons
Ingredients
- For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs
- 1 cup vegetable oil
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cups finely grated carrots about 3-4 medium carrots
- For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, combine the granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots gently.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Make the Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- Assemble the Cake
- Spread the cream cheese frosting evenly over the cooled cake.
- Optionally, garnish with chopped nuts or a sprinkle of cinnamon.
- Slice and serve!