Carrot Sheet Cake
User Reviews
5.0
66 reviews
Excellent
Carrot Sheet Cake
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This easy and delicious carrot sheet cake is perfect for feeding a crowd—great for Easter and irresistible year-round!
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Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 4 eggs room temp
- 3 tablespoons sour cream (greek yogurt works too)
- 2½ cups grated carrots
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 2½ - 3½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream as needed
- ½ cup chopped walnuts optional
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour the bottom and sides of a 13x17-inch jelly roll pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, using an electric mixer on medium speed beat together the oil and sugars until evenly combined. Beat in the eggs, vanilla, and sour cream until no sugar lumps remain. You may need to turn off the mixer and scrape down the sides of the bowl.
- With the mixer on low speed, carefully beat in the flour mixture, followed by the grated carrots. Be careful not to over-mix.
- Pour the batter into the prepared pan, spreading it to the edges. Bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean, and if you give the pan a gentle nudge the middle doesn't wobble.
- Allow the cake to fully cool in the pan before frosting.
Frosting
- In a large bowl, using an electric mixer on medium speed beat together the butter and cream cheese until very well softened and evenly combined.
- Turn the mixer down to low speed and carefully beat in the powdered sugar, about 1 cup at a time, followed by the vanilla. Beat in the whipping cream 1 tablespoon at a time as needed, or add in a little extra powdered sugar until you reach the desired consistency.
- Frost the cooled cake, then decorate with chopped walnuts if desired.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
48mg
(16%)
Sodium
261mg
(11%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
2890IU
(58%)
Vitamin C
0.9mg
(1%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 261mg | 11% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 2890IU | 58% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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