Easy Carrot Sheet Cake
Carrot cake is a classic dessert that is loved by many for its deliciously moist texture and warm spice. This Carrot Sheet Cake with Cream Cheese Frosting recipe takes the traditional carrot cake to the next level with its easy and fuss-free preparation, perfect for serving a crowd.
Tools
Ingredients
- 375 g ( 3 cups) all-purpose flour
- 2 tablespoons baking powder
- 300 g granulated sugar
- 240 ml avocado oil or any neutral-flavored oil
- 4 large eggs , room temperature
- 1 cup plump raisins
- 300 g carrots peeled and cut into 1 inch chunks
- 1 cup sweetened coconut flakes
- 1 cup pecans or walnuts
- ½ teaspoon kosher salt
- 2 tablespoons pure vanilla extract
- 1 tablespoon ground cinnamon
For Cream Cheese Frosting:
- 8 oz cream cheese, softened , full fat
- 8 tablespoons unsalted butter , should be at room temperature but still slightly firm to touch
- 8 oz powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Carrot Sheet Cake:
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan or spray with Baking Spray with flour. In a large bowl, sift together the flour, baking powder, and cinnamon. Toss in the raisins, coconut flakes, and pecans until well coated with the flour mixture. In a food processor or blender, process the carrots, eggs, salt, vanilla extract, and granulated sugar for about 5 minutes until they are completely smooth. Transfer the carrot mixture to a large bowl; set aside.
- Add the dry ingredients to the wet ingredients and mix until just combined. Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour the batter into the prepared baking sheet and spread it out evenly. Bake until the sides pull away slightly from the edge of the pan and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove the cake to a baking rack set in a sheet pan and let it cool completely in the pan before frosting it with Cream Cheese Frosting. 👀👉Note: We used a ceramic baking dish for this Carrot Sheet Cake recipe. It's important to keep in mind that the type of baking dish used can affect the cooking time of the Carrot Sheet Cake.
- A metal baking dish may conduct heat differently than a ceramic dish, which could result in a faster or slower cooking time. It's always a good idea to keep an eye on the cake while it's baking and check it for doneness periodically with a toothpick or cake tester. If using a metal baking dish, you may need to reduce the cooking time slightly.
How to Make Cream Cheese Frosting
- In a standing mixer fitted with the paddle attachment or a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until just combined about 5 minutes.
- Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula; don’t whip! Reduce the speed of the mixer to low. Add the vanilla extract, raise the speed to high, and mix briefly until smooth, scraping down the bowl occasionally. Spread the cream cheese frosting evenly on the cooled carrot sheet cake using an offset spatula. If desired, you can add chopped nuts for decoration.
Nutrition Facts
Easy Carrot Sheet Cake
Amount per Serving
Calories
478
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
55
mg
18
%
Sodium
381
mg
17
%
Potassium
348
mg
10
%
Carbohydrates
80
g
27
%
Fiber
5
g
21
%
Sugar
42
g
47
%
Protein
7
g
14
%
Vitamin A
6423
IU
128
%
Vitamin C
3
mg
4
%
Calcium
159
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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