Carrot Cake Sheet Cake
Moist carrot cake sheet cake topped with creamy homemade cream cheese frosting.
Servings: 15 servings
Ingredients
CAKE:
- 2½ cups all purpose flour
- 1¼ teaspoons ground cinnamon
- 1¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1½ cups vegetable or canola oil
- 1½ cups granulated white sugar
- ½ cup packed brown sugar
- 4 large eggs
- 16 ounces carrots, peeled and grated (use the large holes on a box grater, or shredding disk of a food processor)
FROSTING:
- 12 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature (cut into chunks)
- 1½ tablespoons sour cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1½ cups powdered sugar (measure, then sift)
Instructions
- Preheat the oven to 350℉. Spray a 13x9-inch pan with nonstick spray.
MAKE THE CAKE:
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg.
- In a large bowl, whisk together the oil, sugars and eggs until fully combined. Add in the dry ingredients and whisk until no flour is visible. Stir in the carrots.
- Scrape the batter into the prepared pan and smooth the top to make an even surface. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean- 35 to 40 minutes.
- Place the cake on a rack to cool completely. When the cake is cool, make the frosting.
MAKE THE FROSTING:
- In a large bowl (or bowl of a stand mixer), beat the cream cheese, butter, sour cream, vanilla and salt until smooth. Beat in the sugar, a little at a time until all is smooth. Increase speed to medium-high and beat the frosting until light and fluffy- about 4 minutes. Frost the cake.
Notes
- Use freshly grated carrots for the best moisture and flavor.
- Let the cake cool completely before frosting so the frosting doesn’t melt.
- If you like texture, add ½ cup chopped walnuts or pecans to the batter.
- For a slightly tangier frosting, add an extra teaspoon of sour cream.
- Store cake covered in the refrigerator for up to 4 days.
- Bring slices to room temperature before serving for best flavor.
Nutrition
Serving: 1piece | Calories: 580kcal | Carbohydrates: 60g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 320mg | Potassium: 182mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5576IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg