Carrot Sheet Cake
User Reviews
5
Carrot Sheet Cake
Description
This Carrot Sheet Cake recipe uses a combination of all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt for a spiced dry mix. The wet ingredients include vegetable oil, sugar, brown sugar, vanilla extract, eggs, and sour cream or Greek yogurt, which add moisture and richness. Grated carrots are gently folded into the batter to distribute throughout without over-mixing.
The batter is baked in a greased 13x17-inch jelly roll pan until a toothpick inserted in the center comes out clean and the cake feels set and springy. Once fully cooled, the cake is frosted with cream cheese frosting made from softened butter, cream cheese, powdered sugar, vanilla extract, and whipping cream to adjust texture. Chopped walnuts are optional in the frosting, adding a nutty crunch.
This cake can be sliced into squares for serving and is suitable for gatherings or a casual dessert. The combination of spices, moist cake, and tangy creamy frosting creates a balanced flavor and texture profile that highlights the fresh carrots within.
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 egg room temp
- 3 tablespoons sour cream (greek yogurt works too)
- 2½ cups carrot grated
Cream Cheese Frosting
- ½ cup butter softened, unsalted
- 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 walnuts optional, chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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