Carrot Cake Sheet Cake
Don't have time for a layer cake? This Carrot Sheet Cake is where it's at! The perfect dessert for your Easter dinner or spring celebration, this Carrot Cake Sheet Cake with Cream Cheese frosting is amazing!
Ingredients
- 2 cupsall-purpose flour
- 2 cupsgranulated sugar
- 2 teaspoonsbaking powder
- 1 teaspooncinnamon
- ½ teaspoonsalt
- ½ teaspoonbaking soda
- 3 cupscarrots, shredded
- 4eggs
- ¾ cupvegetable oil
- 1 teaspoonvanilla extract
- ½ cupbutter (1 stick room temperature)
- 1cream cheese (room temperature)
- 2 teaspoonsvanilla extract
- 4 cuppowdered sugar
Directions
- 1
Preheat oven to 350 degrees. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. Set aside.
- 2
In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
- 3
With a hand or stand mixer, combine the oil, eggs, vanilla and shredded carrots.
- 4
With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.
- 5
Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
- 6
For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
- 7
Spread the frosting evenly over the top of the cooled sheet cake.
- 8
Optional topping: Clover Valley Chopped Pecans