Easy Carrot Sheet Cake
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5.0
6 reviews
Excellent
Easy Carrot Sheet Cake
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Carrot cake is a classic dessert that is loved by many for its deliciously moist texture and warm spice. This Carrot Sheet Cake with Cream Cheese Frosting recipe takes the traditional carrot cake to the next level with its easy and fuss-free preparation, perfect for serving a crowd.
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Ingredients
Carrot Sheet Cake
- 354 grams all-purpose flour
- 300 g granulated sugar
- 100 cup packed light brown sugar
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 pound (454 grams) medium carrots (6 to 7 carrots), peeled
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups avocado oil , grapeseed oil, safflower oil, or canola oil
- 170 cups (1-½) toasted pecans or walnuts , chopped, optional
- 85 g (1 cup) sweetened shredded coconut
- 1 cup raisins , optional
Cream Cheese Frosting
- 8 ounces (227 grams) cream cheese, softened but still cool
- 113 g (8 tablespoons) unsalted butter softened , but still cool
- 1 teaspoon vanilla extract
- 227 grams confectioners' sugar
- 1 tablespoon dry whole milk such as Nido Brand , optional
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Instructions
For the Cake:
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Grease a 13x9-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray the parchment as well.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Using a food processor fitted with a large shredding disk, shred the carrots (you should have about 3 cups). Transfer the shredded carrots to a bowl and set aside. Wipe out the food processor bowl and fit it with the metal blade.
- Process the granulated sugar, brown sugar, vanilla, and eggs until frothy and thoroughly combined about 20 seconds. With the machine running, slowly add the oil through the feed tube in a steady stream. Continue processing until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl.
- Stir in the shredded carrots and dry ingredients until fully incorporated, ensuring no streaks of flour remain. Pour the batter into the prepared pan and bake for 50 to 60 minutes, rotating the pan halfway through until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 2 hours before frosting.
For the Frosting :
- In a clean bowl of a stand mixer fitted with the whisk attachment (or using a hand-held mixer), beat the cream cheese, butter, and vanilla on medium-high speed until well combined, about 30 seconds. Scrape down the bowl as needed.
- Add the confectioners’ sugar and milk powder, then mix until very fluffy, about 1 minute.
Assembling the Cake:
- Run a paring knife around the edges of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off the parchment, then invert it again onto a serving platter.
- Using an offset spatula, spread the frosting evenly over the surface of the cake. Cut into squares and serve.
Equipments used:
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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