CARROT CAKE SHEET CAKE

An absolute success in my house! This carrot cake recipe is unbelievable; it’s quick, easy and the ingredients are already in your pantry. You just need to go to the kitchen and make it. It’s so delicious that will not last a day! 

Carrot Cake Sheet Cake

The dough is soft and moist; the creamy icing is just the perfect topping for this gorgeously delicious cake.

There is nothing better than a carrot cake made from scratch, like this one.

You don’t need anything fancy for this recipe and is great for beginners, a completely fools proof recipe that won’t take long to make and will make you very proud of the result.

WHAT INGREDIENTS REALLY GIVE CARROT CAKE ITS FLAVOR?

First, there are the carrots, although they are not full of flavour, its sweetness can still lend a little flavour to the Carrot Cake, then you have the vanilla and cinnamon bringing all the flavours together, making this cake a super moist recipe and full of flavour at the same time.

HOW TO MAKE THE BEST CARROT CAKE RECIPE?

To make Carrot Cake you need to:

  1. First, preheat oven to 350 degrees. Lightly spray a 15x10x1″ jelly roll sheet pan with non-stick baking spray. Set aside.
  2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
  3. With a hand or stand mixer, combine the oil, eggs, vanilla and shredded carrots.
  4. With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.
  5. Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.

For the frosting:

  1. With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
  2. Spread the frosting evenly over the top of the cooled sheet cake.

Carrot Cake Sheet Cake

WHAT SHOULD I SERVE WITH CARROT CAKE?

As a dessert on its own, it’s this moist recipe is already a winner, but it’s this Carrot cake is perfect for an afternoon tea and also that little boost that you need in the morning together with a fresh cup of coffee.

Recipe Tips;

  1. To make sure you make the best carrot cake ever; choose good quality ingredients; fresh carrots and grinded throughout so no big lumps of can be felt.
  2. Once the cake is ready, let it cool completely before topping it with the icing otherwise it tends to melt a little and will take longer to settle
  3. If you want some extra crunchiness and texture, add some crushed almonds or pecan to the batter, also at the top, after the icing.

Carrot Cake Sheet Cake

If you enjoy this super quick yummy carrot cake, be sure to check these

  1. YELLOW CAKE WITH CHOCOLATE FROSTING
  2. COCONUT TOPPED, CREAM CHEESE SHEET CAKE
  3. 4-INGREDIENT NO-BAKE CHEESECAKE
Carrot Cake Sheet Cake

Carrot Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

There is nothing better than a carrot cake made from scratch, like this one. You don’t need anything fancy for this recipe and is great for beginners,

Ingredients

  • 2 cups all-Purpose Flour
  • 2 cups granulate Sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 3 c. shredded carrots
  • 4 eggs
  • ¾ cup vegetable Oil
  • 1 tsp. vanilla extract

Cream Cheese Frosting:

  • ½ c. butter (1 stick) room temperature
  • 8 oz. package cream cheese, room temperature
  • 2 tsp. vanilla extract
  • 4 cups powdered Sugar

Instructions

  1. preheat oven to 350 degrees. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. Set aside.
  2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside.
  3. With a hand or stand mixer, combine the oil, eggs, vanilla, and shredded carrots.
  4. With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.
  5. Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
  6. For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
  7. Spread the frosting evenly over the top of the cooled sheet cake.

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