Easy Carrot Cake Sheet Cake Recipe
User Reviews
5
Easy Carrot Cake Sheet Cake Recipe
Description
The recipe prepares a large sheet cake by creaming butter, coconut oil, granulated sugar, and brown sugar until combined, then mixing in vanilla and eggs. Dry ingredients including flour, baking powder, baking soda, cinnamon, ginger, and salt are whisked and added alternately with buttermilk, producing a spiced, moist batter. Freshly grated carrots and a portion of roasted pecans are folded in for texture and flavor.
Baked in an 18x13 inch pan at 350°F, the cake is done when it springs back to touch and edges start to pull from the pan. The resulting cake is tender and moist with warm spice notes and crunch from pecans. It is finished with cream cheese frosting, adding richness and tang.
The sheet cake format makes it suitable for serving groups and celebrations. It can be refrigerated covered for several days or frozen wrapped tightly for longer storage. Thaw frozen cake in the refrigerator before frosting.
Ingredients
- 4 tablespoons butter softened
- 5 tablespoons coconut oil or vegetable oil or canola oil
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 1½ teaspoons vanilla extract
- 3 large egg
- 2 large egg yolk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
- ⅓ cup buttermilk
- 3 cups carrot about 6 medium carrots, grated
- 1½ cups pecans divided, roasted
- cream cheese frosting recipe
Instructions
- Preheat oven 350º F. Coat one baking sheet (18x13) with butter or shortening and lightly dust with flour to prevent the cake from sticking while baking. Alternately, coat well with baking spray or brush with homemade cake pan release.
- Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
- Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
- Fold in carrots, 1 cup of pecans and spread into the prepared baking sheet.
- Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. Remove from the oven and allow to cool in the sheet pan on a wire rack for about 5 minutes. You can follow my tips for how to tell when your cake is done.
- Frost cake with cream cheese frosting and sprinkle with toasted pecans.
Notes
- Store the frosted cake in the refrigerator covered for up to 5 days.
- To freeze, cool cake completely, wrap tightly, and freeze for up to one month.
- Thaw frozen cake in the refrigerator with wrapping intact before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 582 inch pieces
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 12x2 inch piece | |
| Calories | 79kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 64mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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