Carrot Sheet Cake
A delightful and moist dessert combining the sweetness of carrots with warm spices and creamy frosting, perfect for gatherings and birthdays.
Ingredients
Cake Ingredients
- 4 large large eggs (at room temperature) Ensure eggs are at room temperature for better mixing.
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg Use freshly grated for a stronger flavor.
- 3 cups shredded carrots Finely shred the carrots for better blending.
- ⅔ cup chopped walnuts Can be replaced with pecans or omitted for a nut-free version.
Frosting Ingredients
- 1 stick unsalted butter (softened) 1 stick equals ½ cup or 8 tablespoons.
- 1 package cream cheese (8 ounces)
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest Add more for a stronger lemon taste if desired.
- 4 cups powdered sugar Add one cup at a time for a smooth texture.
Garnish Ingredients
- Finely chopped walnuts For garnish.
- Coconut shavings Optional garnish.
Instructions
Preparation
- Preheat the oven to 350˚F. Grease a 15x10x1-inch pan with butter and dust it with flour.
- In your electric mixer’s bowl, add the eggs, oil, and sugar, and beat until completely smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine.
- Add the flour mixture to the egg mixture and beat well until everything is thoroughly incorporated.
- Remove the bowl from the mixer and stir in the shredded carrots and walnuts.
- Pour the batter into the prepared baking pan. Smooth the top and gently rap the pan on your counter to even it out.
Baking
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Frosting Preparation
- While the cake bakes, prepare the frosting by combining butter and cream cheese in your electric mixer’s bowl. Add vanilla and beat until smooth.
- Add lemon zest and sugar, one cup at a time; continue to beat until fully incorporated, fluffy, and smooth.
- Once the cake is out of the oven, let it cool completely before frosting.
Serving
- When the cake is cooled, spread the prepared frosting on top. Sprinkle with walnuts and coconut shavings if desired.
- Cut and serve the cake. Store any leftovers in the refrigerator.
Notes
Carrot Sheet Cake is best served at room temperature. It pairs wonderfully with coffee or tea. Store in an airtight container in the refrigerator for about 4 to 5 days. You may freeze it either whole or in slices, wrapped tightly to prevent freezer burn.