Description
This Moist Carrot Sheet Cake with Cream Cheese Frosting is a delightful, spiced cake packed with shredded carrots for extra moisture and flavor. Baked in a large sheet pan, it’s perfect for serving a crowd at gatherings or celebrations. Topped with a smooth, tangy cream cheese frosting and optionally garnished with chopped pecans, this cake combines classic warmth and sweetness in every bite.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups carrots, shredded
- 4 eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- ½ cup butter (1 stick, room temperature)
- 1 (8 oz.) package cream cheese (room temperature)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Optional Topping
- Clover Valley chopped pecans
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Lightly spray a 15x10x1-inch jelly roll sheet pan with non-stick baking spray and set it aside while preparing the batter.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, salt, and baking soda until well combined, then set aside.
- Combine wet ingredients and carrots: Using a hand mixer or stand mixer, mix together the vegetable oil, eggs, vanilla extract, and shredded carrots until evenly incorporated.
- Incorporate dry ingredients: With the mixer running, gradually add the dry ingredient mixture to the wet mixture. Stop occasionally to scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully mixed.
- Pour and bake: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 32 minutes until a toothpick inserted in the center comes out clean and crumb-free. Remove from oven and allow the cake to cool completely to room temperature.
- Prepare cream cheese frosting: In a clean mixing bowl, use a hand or stand mixer to cream the butter and cream cheese together until smooth and creamy. Add the vanilla extract and mix to combine. Gradually add powdered sugar one cup at a time, mixing well after each addition and scraping down the bowl sides to achieve a smooth, spreadable frosting.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the surface of the sheet cake.
- Optional garnish: Sprinkle chopped pecans evenly over the frosted cake for an added crunch and nutty flavor.
Notes
- Ensure the cake is fully cooled before adding the frosting to prevent it from melting and becoming runny.
- You can substitute vegetable oil with a neutral oil like canola or light olive oil.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness, especially due to the cream cheese frosting.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
