Description
This moist and flavorful carrot sheet cake, infused with spices and topped with cream cheese frosting, is the ultimate comfort food for all occasions.
Ingredients
Scale
- 2 cups fresh carrots, grated
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil (or unsweetened applesauce)
- 4 large eggs (or unsweetened yogurt)
- 2 cups all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup chopped walnuts or pecans (optional)
- For Frosting: 8 oz cream cheese, ½ cup butter, 4 cups confectioners’ sugar, splash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Grate the fresh carrots and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the grated carrots and walnuts or pecans.
- Gradually mix the dry ingredients into the wet mixture, being careful not to over-mix.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack. Cool completely before frosting with cream cheese frosting.
Notes
Feel free to customize the cake by adding raisins or crushed pineapple for extra flavor and moisture. Ensure not to skip grating the carrots finely for an even texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: carrot cake, sheet cake, dessert, baking, comfort food
