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5.0 from 9 votes

Carrot Sheet Cake with Toasted Coconut

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 24 servings
Calories: 308 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350ºF. Line a 15x10-inch sheet pan with parchment paper.
  2. 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.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir this into the wet mixture.
  4. Add in the buttermilk, mixing just to combine. Fold in the carrots and the coconut.
  5. 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.
  6. To make the icing, beat together the cream cheese and the butter. Beat in the vanilla.
  7. 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.
  8. 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.
  9. Remove the coconut from the heat and let it cool completely. Sprinkle evenly over the top of the cake.
  10. 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

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

% 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.