Carrot Sheet Cake Recipe
The Carrot Sheet Cake Recipe produces a moist, spiced cake packed with grated carrots. Blend flour, sugar, baking powder, and spices with eggs and oil, then bake until golden. Top with a creamy cream cheese frosting. This easy-to-make sheet cake is perfect for casual gatherings or family events, offering a delicious and hearty dessert option.
Equipment
- Large mixing bowls
- Whisk
- Spatula
- 13x18 inch sheet pan
- Grater
- Measuring cups and spoons
- Electric mixer (optional)
- Cooling rack
Ingredients
For Cake
- 5.6 cups 725 g flour, plain, all-purpose
- 7.5 large eggs room temperature
- 2.5 cups 475 g canned pineapple, blended (remove liquid before blending)
- 5 cups 562.5 g finely grated carrots (about 7-8 medium-sized carrots)
- 5 tsp baking powder
- 1.25 tsp baking soda
- 1.25 cups 275 g yogurt, unsweetened, room temperature
- 6.25 tsp cinnamon ground
- 1.25 tsp nutmeg ground
- 4.4 tsp ginger ground/powdered
- 0.6 cups 75 g cornstarch
- 3.75 cups 750 g soft brown sugar, firmly packed
- 7.5 tsp vanilla essence/extract
- 2.5 cups 250 g pecans or walnuts, coarsely chopped (you can use 1.25 cups of each)
- 0.6 tsp cloves ground
- 1.25 tsp salt
- 2.5 cups 500 g unflavored vegetable oil (canola oil works well)
Cream Cheese Frosting:
- 1.9 cups 417.5 g cream cheese, cold (use firm cream cheese)
- 5.6 cups 712.5 g powdered sugar (icing/confectioners sugar)
- 1.25 cups 282.5 g unsalted butter, room temperature
- 1.9 tsp vanilla extract/essence
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a large sheet pan (about 13x18 inches) or line it with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make sure the mixture is well combined.
Step 3: Prepare the Wet Ingredients
- In a separate large bowl, whisk together the brown sugar, eggs, and vegetable oil until smooth and well combined. Stir in the vanilla extract and yogurt until the mixture is smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Fold in the grated carrots, blended pineapple, and chopped nuts until evenly distributed throughout the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely in the pan.
Step 6: Make the Cream Cheese Frosting
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the cream cheese, vanilla extract, and lemon juice, and continue to beat until the frosting is smooth and fluffy.
Step 7: Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. You can decorate with additional chopped nuts or carrot shavings if desired.
Step 8: Serve and Enjoy
- Cut the cake into squares or rectangles and serve. Enjoy the rich, spiced flavor of this moist carrot cake with the tangy sweetness of the cream cheese frosting. Perfect for gatherings or as a delightful treat anytime!
Notes
❖ Grating the Carrots: For optimal texture, use finely grated carrots. Coarsely grated carrots may not blend well and can lead to a less uniform cake. A box grater or a food processor with a fine grating attachment works best.
❖ Pineapple Moisture: Drain the crushed pineapple thoroughly before adding it to the batter to avoid excess moisture, which can make the cake too wet. Press the pineapple with a paper towel if needed to remove extra juice.
❖ Frosting Consistency: If your cream cheese frosting is too soft, refrigerate it for 10-15 minutes to firm it up. This will make it easier to spread evenly on the cake.