Carrot Cake Sheet Cake Recipe
User Reviews
4.7
Carrot Cake Sheet Cake Recipe
Description
This Carrot Cake Sheet Cake recipe begins with dry ingredients including flour, cinnamon, baking soda, baking powder, and salt combined with sugar. Wet ingredients of eggs, vegetable oil, and sugar are whisked and incorporated with the dry mix just until combined. Fresh grated carrots and toasted, chopped walnuts influence the texture by adding moistness and crunch respectively.
Baked in a greased and floured 13 x 18-inch sheet pan, the cake develops a delicate crumb that holds moisture from the vegetables and oil. Once cooled, it is topped with a classic cream cheese frosting, adding a rich and slightly tangy contrast to the sweet, spiced cake.
This sheet cake serves well as a dessert or snack, suitable for gatherings due to its large size and ease of slicing. Leftovers store refrigerated up to three days and should be brought back to room temperature for best flavor and texture.
Ingredients
- 2 cups all-purpose flour 10 oz / 284 g
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 cups granulated sugar 16 oz / 450 g
- 4 egg at room temperature, large
- 1 cup vegetable oil 8 fl oz/240 ml
- 3 cups carrot finely grated
- ¾ cups walnut toasted and finely chopped, optional
- butter for greasing the pan, extra
- 1 recipe cream cheese frosting
User Reviews
Overall Rating
4.7
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