Oh my goodness, let me tell you about my absolute favorite dessert: carrot sheet cake! This cake is moist, flavorful, and topped with the most heavenly cream cheese frosting you can imagine. Trust me, the combination of warm spices and fresh grated carrots creates a texture that’s simply irresistible. I can’t even count the number of times this cake has disappeared at gatherings—everyone just can’t get enough! Whether it’s a birthday party, a potluck, or just a cozy evening at home, this carrot sheet cake always steals the show. You’re going to love making it!
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (freshly grated for the best flavor)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (pure is best for flavor)
- 8 oz cream cheese (softened to room temperature for easy mixing)
- 4 cups powdered sugar
- 1/4 cup milk (adjust for desired frosting consistency)
- 1/2 cup chopped walnuts (optional, but they add a nice crunch!)
How to Prepare Instructions
Prepping the Oven and Mixing Dry Ingredients
First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s heating up, grab a large mixing bowl and combine the dry ingredients. Add the 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Give it a good whisk to make sure everything is mixed well. This is where the magic of flavor begins!
Combining Wet Ingredients and Carrots
Now it’s time to introduce the wet ingredients! Pour in 1 cup of vegetable oil, crack in those 4 large eggs, and add 1 teaspoon of vanilla extract. Mix it all together until it’s just combined—don’t worry if there are a few lumps; that’s totally fine! Next, gently fold in the 2 cups of grated carrots and any walnuts if you’re using them. This step brings a beautiful texture to your cake.
Baking the Cake
Prepare a greased sheet pan (a 9×13 inch works perfectly) and pour in the batter, spreading it evenly. Now, pop it in the oven and let it bake for about 30-35 minutes. The smell that fills your kitchen is going to be heavenly! You’ll know it’s done when a toothpick inserted in the center comes out clean—no sticky batter should cling to it. Once baked, let it cool completely before frosting.
Preparing the Cream Cheese Frosting
While the cake cools, let’s whip up that dreamy frosting! In a mixing bowl, beat together 8 oz of softened cream cheese, 4 cups of powdered sugar, and 1/4 cup of milk until it’s smooth and creamy. You want it to be spreadable, so adjust the milk as needed. This frosting is a game-changer—trust me!
Final Assembly and Serving
Once your cake is fully cooled, it’s time for the fun part: frosting! Spread that luscious cream cheese frosting generously over the top of the cake. I like to cut it into squares for serving—perfect little pieces of heaven! You can even sprinkle some extra chopped walnuts on top for a beautiful finish. Enjoy every bite with friends and family!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for last-minute gatherings.
- Moist and flavorful; it’s a cake that everyone can agree on!
- The creamy frosting is the cherry on top—literally!
- Versatile enough to add your favorite mix-ins like pineapple or coconut.
- Great for feeding a crowd with just one pan!
Tips for Success
To make the perfect carrot sheet cake, here are some of my go-to tips! First, use freshly grated carrots for the best flavor and moisture. If you want to sneak in some extra nutrition, consider adding crushed pineapple or shredded coconut to the batter. For a lighter version, you can substitute half of the oil with unsweetened applesauce. Keep an eye on your baking time; ovens can vary, so start checking for doneness at 30 minutes. And don’t rush the cooling process—frosting a warm cake can lead to a melty mess! Enjoy the baking adventure!
Nutritional Information
As with all homemade goodies, the nutritional values can vary based on the specific ingredients and brands you use. So, while I can’t provide exact numbers, here’s a general estimate for one piece of this delicious carrot sheet cake:
- Calories: 350
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 220mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 35g
- Protein: 4g
Remember, these numbers are just a ballpark! Feel free to adjust the ingredients to fit your dietary needs, and enjoy this scrumptious treat without any guilt!
FAQ Section
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may give the cake a denser texture. If you’re looking for a lighter result, you could do half and half.
How do I store leftover carrot sheet cake?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-5 days. Just make sure to let it come to room temperature before serving again for the best flavor!
Can I make this cake ahead of time?
Definitely! You can bake the cake a day in advance and store it in the fridge. Just frost it right before you plan to serve it to keep that cream cheese frosting fresh and delicious!
What can I add for extra flavor?
If you want to jazz it up a bit, consider adding crushed pineapple or shredded coconut to the batter. They both add a lovely twist and take this carrot sheet cake to the next level!
Is this cake suitable for freezing?
Yes, you can freeze carrot sheet cake! Just wrap individual pieces in plastic wrap and store them in an airtight container. It should keep well for up to 2 months. Thaw it in the fridge overnight before enjoying!
Storage & Reheating Instructions
To store any leftover carrot sheet cake, simply place it in an airtight container in the refrigerator. It’ll stay fresh for about 3-5 days, and the flavors will continue to meld together, making it even tastier! When you’re ready to enjoy a piece, let it come to room temperature for the best taste. If it’s been frozen, thaw it overnight in the fridge, and you can enjoy a delightful slice just like when it was fresh!
Drucken
Carrot Sheet Cake: 7 Reasons You’ll Crave This Delightful Treat
- Gesamtzeit: 55 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A moist and flavorful carrot sheet cake topped with cream cheese frosting.
Zutaten
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 cup chopped walnuts (optional)
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the oil, eggs, and vanilla. Mix until well combined.
- Fold in the grated carrots and walnuts.
- Pour the batter into a greased sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- For frosting, beat cream cheese, powdered sugar, and milk until smooth.
- Spread the frosting over the cooled cake.
- Cut into squares and serve.
Notes
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- For extra flavor, add pineapple or coconut.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 piece
- Kalorien: 350
- Zucker: 35g
- Natrium: 220mg
- Fett: 18g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fette: 12g
- Trans Fat: 0g
- Kohlenhydrate: 45g
- Faser: 1g
- Protein: 4g
- Cholesterin: 50mg
Keywords: carrot sheet cake, dessert, baking
