Carrot Sheet Cake with Toasted Coconut
User Reviews
5.0
9 reviews
Excellent
Carrot Sheet Cake with Toasted Coconut
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Perfectly moist and lightly spiced, this Carrot Sheet Cake with Toasted Coconut is perfect for serving a crowd. Not fussy, but a dessert that everyone will love.
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Ingredients
Cake:
- 2 cups (396 g) sugar
- 1/2 cup (99 g) vegetable oil or other neutral cooking oil
- 1/2 cup (127 g) unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113 g) buttermilk
- 1 1/2 cups (150 g) grated carrots
- 1/2 cup (43 g) sweetened, shredded coconut
Icing:
- 8 oz cream cheese at room temperature
- 1/2 cup (4 oz) unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups (227 g) powdered sugar
- 1 cup (85 g) sweetened, shredded coconut
Instructions
- Preheat the oven to 350ºF. Line a 15x10-inch sheet pan with parchment paper.
- In a large bowl, or the bowl of a stand mixer, beat together the sugar, vegetable oil, and applesauce. Add in the eggs, one at a time, beating between additions. Add in the vanilla.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir this into the wet mixture.
- Add in the buttermilk, mixing just to combine. Fold in the carrots and the coconut.
- Pour the mixture into the prepared sheet pan. Bake until a tester inserted in the middle comes out clean, 30-35 minutes. Remove from the oven and cool completely.
- To make the icing, beat together the cream cheese and the butter. Beat in the vanilla.
- Start adding the powdered sugar, 1/2 cup at a time, beating until incorporated. Once all of the powdered sugar has been added, continue to beat until smooth and creamy.
- To toast the coconut, place the coconut in a skillet and place over medium heat. Cook, stirring very frequently, until the coconut is toasted. Watch it carefully, as it will burn easily.
- Remove the coconut from the heat and let it cool completely. Sprinkle evenly over the top of the cake.
- Cut the cake into slices and serve.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1slice
Calories
308kcal
(15%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Trans Fat
0g
Cholesterol
43mg
(14%)
Sodium
171mg
(7%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 308kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 43mg | 14% |
| Sodium | 171mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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