carrot sheet cake

Moist carrot sheet cake with cream cheese frosting is an easy dessert that's perfect for any occasion!

Carrot Sheet Cake

all purpose flour

cinnamon

baking soda

baking powder

salt

carrots

sugar

vegetable or canola oil

eggs

cream cheese,

(1 stick) salted butter,

vanilla extract

whole milk

pecans

Preheat the oven to 350 degrees. Grease and...

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.

In a bowl, whisk together the flour, cinnamon,...

In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.

In the bowl of an electric mixer, beat...

In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.

Pour the carrot and flour mixture into the...

Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.

Beat together the cream cheese and butter until...

Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 1 Tablespoon of milk. If the frosting is still a little thicker than you'd like, add more milk, a Tablespoon at a time, until it's easily spreadable.

Spread frosting on the cooled cake. Top with...

Spread frosting on the cooled cake. Top with nuts, if desired.

https://mediavine-res.cloudinary.com/video/upload/lgbiyp0rlebhvjrbim5g.mp4

This Sheet Cake Carrot Cake is easy, moist and delicious, and draped in silky cream cheese frosting.
Best of all, it takes only 25 minutes of prep work!
Join us in the NeighborFood kitchen as we whip up this classic springtime favorite.
Full Video at: https://www.youtube.com/watch?v=iOEehlASG4o

Carrot Sheet Cake with Cream Cheese Frosting

This one-bowl carrot sheet cake is without a doubt the best carrot cake I’ve ever had! It’s supremely soft, super moist, loaded with carrots, and topped with a dreamy cream cheese frosting. Basically, it’s the best thing you’ll ever eat.

Baker’s Corner Granulated Sugar

Carlini Vegetable Oil

eggs, room temperature

milk

Baker’s Corner All Purpose Flour

ginger

Baker’s Corner Sweetened Coconut Flakes

Southern Grove Raisins (optional)

Happy Farms Cream Cheese

unsalted butter, room temperature

½ cups Baker’s Corner Powdered Sugar

Preheat the oven to 350°F. Line a 9 x 13 x 3-inch cake pan with parchment paper on all sides. Set aside.

In a large bowl, finely shred the carrots. Add the sugar, oil, eggs, milk, and vanilla extract. Mix well

In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.

Fold in the raisins (if using), and shredded coconut. Pour the batter into the prepared pan.

Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

While the cake cools, make the frosting. To make frosting, whip butter and cream cheese in a stand mixer on high speed for 1 minute. Lower the speed and add in the powdered sugar, salt, and vanilla extract, mixing until combined.

Spread the frosting over the cooled cake, using a spoon or an offset spatula to make big swirls. If desired, top with finely chopped nuts! Enjoy!

Oh. My. Goodness. Yesssss!!!! This was so easy and soooo delicious to make!! Just watching the video made me want to try this. The frosting is top notch and is better than the cream cheese frosting at Cinnabon! The cake was moist and just the right amount of spice and sweet with a great classic carrot cake flavor. 10/10. Amazing.

Thank you very much! A sheet cake carrot cake with coconut, raisins and the cream cheese frosting is perfection!

This cake was really good, but when I saw 1 tsp salt, I thought that was too much so I used 1/2 tsp &amp; that was plenty.

This moist, generously-spiced carrot cake with fluffy cream cheese frosting is a timeless classic perfect for any occasion! The optional mix-ins like nuts and raisins add great texture and flavor.

all-purpose flour

vegetable oil

brown sugar

eggs,

carrots (from about 1 lb carrots)

unsalted butter, softened

oz full-fat brick cream cheese, softened

sugar,

Preheat the oven to 350°F. Grease a 9x13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.

Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, nuts, and raisins (if using).

Pour the batter into the prepared pan and spread evenly. Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.

Make the cream cheese frosting. In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Beat the vanilla and salt into the butter and cream cheese mixture. Gradually add the powdered sugar, mixing on low until combined. Increase the speed to medium-high and beat until fluffy, 1-2 minutes.

Spread the frosting evenly over the cooled cake. If desired, sprinkle chopped nuts on top.

Refrigerate for at least 30 minutes before slicing and serving to allow the frosting to set.

This Strawberry Sheet Cake with Rhubarb Frosting is the perfect spring cake! A light and fluffy white cake is mixed with roasted strawberries then topped with a deliciously tart and smooth rhubarb frosting and sprinkles! It&#39;s simple to make without any fancy ingredients or complex steps! Enjoy it with a Mint Vanilla Iced Coffee!

Strawberry Sheet Cake with Rhubarb Swiss Meringue Frosting

strawberries (from 1/2 pound strawberries)

white granulated sugar (divided)

rhubarb (from 4 to 5 shortish stalks)

red food coloring (optional)

cake flour (plus more for dusting pans)

unsalted butter

white granulated sugar

vanilla extract vanilla paste

unsalted butter (at room temperature)

rhubarb puree

Preheat the oven to 350 degrees F. Add the sliced strawberries to one side of a parchment-lined baking sheet and the diced rhubarb to the other side. Sprinkle about 2 tablespoons of sugar onto the strawberries and sprinkle the remaining 2 tablespoons of sugar onto the rhubarb. Toss them gently and keeping them separate, transfer them to the oven to roast for 10 minutes.

Remove and allow them to cool for about 5 to 10 minutes. Add the strawberries to a blender and pulse until smooth. (You should end up with about 1/2 cup puree. Mix in 3 drops of food coloring, if you like.) Next, add the rhubarb to the blender and pulse until smooth.

To Make the Roasted Strawberries + Rhubarb:

Keep the oven at 350 degrees F (as it was for roasting the strawberries). And grease a 13x9-inch baking pan. Set aside.

In a medium bowl, add the cake flour, baking powder and salt. Whisk until combined. Set aside.

To the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, vanilla extract or paste and reserved 1/2 cup strawberry puree (discard any extra) and whisk until combined.

Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the strawberry/egg white mixture), add the them butter/sugar mixture until the batter is relatively smooth.

Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.

To Make the Sheet Cake:

Bring a saucepan filled with a few inches of water. Place the clean bowl of a stand-up mixer atop the saucepan. Add the sugar and egg whites to the bowl and mix.

Heat the mixture until it reaches 140 degrees F or until the sugar has dissolved completely. Carefully (it’ll be hot!) transfer the bowl to the stand-up mixer and with the whisk attachment, beat for 5 to 7 minutes, until very fluffy. Remove the whisk attachment and replace with the paddle attachment. With the mixer running on low speed, add the butter, one cube at a time until smooth and glossy. Lastly, pour in the rhubarb puree and red food coloring and mix until combined.

To make the frosting:

When the cake is completely cool, pour the frosting on top of the cake. Using an offset spatula or any spatula you own, smooth it out until it reaches the edges. Make a few swoops in the frosting so it looks cute. And then top it with a bunch of sprinkles!

To Decorate the Cake:

Could I use frozen strawberries instead of fresh?

The cake looks delicious, but I cannot have rhubarb! Is there a way to substitute?

This sounds sooo delicious!! I want to make this but have been trying to get in the habit of reading through recipes before giving it a go.. i noticed that the sheet cake asks for strawberry preserves in the directions, yet does not list it in the ingredient list. Is this the roasted strawberry rhubarb purée mixture that should be mixed in, or is this a separate strawberry jam from the jar? :^) can’t wait to try!!

Made this cake 3 months ago and can NOT stop thinking about it. We ate the entire cake in 2 days (there’s only two of us)  it’s sooo good! Making it again tomorrow!!

I made this today and it was delightful!  I made a half recipe, which worked well in an 8 x 8 cake pan.  I ended up using all of the rhubarb puree in the icing, and it was wonderful.  Even my rhubarb-suspicious teen snarfed it happily.  Definitely worth making again!

This super easy and moist carrot sheet cake is bursting with flavor, infused with heaps of cosy spices, nuts and of course – carrots! Boasting the most wonderfully soft cake layer, and topped with a velvety, tangy cream cheese frosting, this carrot sheet cake is perfect for feeding (and pleasing!) a crowd. This recipe is a sheet cake version of my original 5 star rated carrot layer cake.

Easy Moist Carrot Sheet Cake

carrots (about 3 medium sized carrots)

canned pineapple (blended. Remove the liquid

flour (plain, all purpose)

cornstarch

tsp baking powder

½ tsp baking soda

cinnamon (ground)

½ tsp nutmeg (ground)

brown sugar (firmly packed (see note 2))

eggs (room temperature)

unflavoured vegetable oil (I use canola oil)

vanilla essence/extract

½ cup yoghurt (unsweetened, room temperature.)

unsalted butter (room temperature)

sugar (also known as icing/confectioners sugar)

cream cheese (cold,

vanilla extract/essence

lemon juice (freshly squeezed)

Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and lightly grease a 9x13 inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper (this will make it easier to take the cake out when it&#39;s done).

Begin by peeling and finely grating your carrots and set them aside for later. Also prepare your pineapple - blend your canned pineapple (remember to discard the liquid before blending - see note 3) and set aside for later.

In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.

In a large mixing bowl combine soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and blended pineapple. Using a whisk, mix until well combined.

Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.

Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold until just combined. Do not overmix.

Distribute the batter evenly into the cake tin, and then drop the cake tin lightly on the counter to remove any large air bubbles.

Bake for 28 minutes, or until a toothpick comes out clean. Allow the cake to cool in the cake tin for about 20 minutes and then turn it out onto a wire rack to completely cool, before frosting with the cream cheese frosting (recipe below).

Carrot Cake

Cream your butter for a few minutes until it&#39;s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch is mixed into the butter well before adding in the next.

Next add in the cold cream cheese, vanilla and fresh lemon juice. Mix just until the frosting is smooth. Avoid over-mixing (see note 4).

Cream Cheese Frosting

Hi MK,

This was fantastic! Extremely moist! I highly recommend this recipe! 

I do have one question though, would it be possible to add some unsweetened coconut flakes? If so, how much would you recommend without possibly affecting the texture of the cake. 

Again, thank you for this outstanding recipe!

Just made this recipe myself, I removed the nuts to make a nut free version and it made absolutely no difference to the quality of the final product! It was honestly like biting a cloud, so soft! The rest of the people in the party I brought it to agreed and i've already been bugged to make it again, will absolutely be using this and exploring your other recipes again!

I love all your cakes,make them with my grandchildren. Do you have some books I can buy And where can I buy them from.Thank you.

https://www.youtube.com/watch?v=P4FE1xfGshY&t=2s

This super easy and moist carrot cake recipe is bursting with flavor, infused with heaps of cosy spices, nuts and of course – carrots! Boasting the most wonderfully soft cake layer, and topped with a velvety, tangy cream cheese frosting, this carrot sheet cake is perfect for feeding (and pleasing!) a crowd. 

RECIPE: https://cakesbymk.com/recipe/easy-moist-carrot-cake-recipe-sheet-cake/
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INGREDIENTS:

🔹Carrot Cake

▢2 cups (225 g) finely grated carrots - about 3 medium sized carrots
▢1 cup (190 g) canned pineapple - blended. Remove the liquid from the can before blending.
▢2¼ cups (290 g) flour - plain, all purpose
▢¼ cup (30 g) cornstarch
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsp cinnamon - ground
▢1¾ tsp ginger - ground/powdered
▢¼ tsp cloves - ground
▢½ tsp nutmeg - ground
▢1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog post)
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola oil
▢3 tsp vanilla essence/extract
▢½ cup (110 g) yoghurt - unsweetened, room temperature.
▢1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.

🔹Cream Cheese Frosting
▢½ cup (113 g) unsalted butter - room temperature
▢2¼ cups (285 g) powdered sugar - also known as icing/confectioners sugar
▢¾ cup (167 g) cream cheese - cold, use a firm cream cheese
▢¾ tsp vanilla extract/essence
▢¾ tbsp lemon juice - freshly squeezed

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Super easy & moist CARROT CAKE recipe to feed a crowd! Carrot sheet cake

Dulce de leche cream cheese frosting lends depth and richness to this crowd-pleasing, easy-to-make carrot sheet cake.

Carrot Sheet Cake with Dulce de Leche Frosting

can sweetened condensed milk

cream cheese

confectioners sugar

Unsalted butter,

1½ kosher salt

piloncillo, grated (¾ cup), or substitute brown sugar or granulated sugar

carrots,

walnuts

Make the dulce de leche: Remove the label from the can of condensed milk. Place the can in a large, deep pot, then add enough water to cover by at least 3 inches. Bring to a boil over high heat, then turn the heat to medium-low and simmer, uncovered, checking the water level every 30 minutes and adding more water as needed to keep the can submerged, about 2 hours 30 minutes. (Be sure to check the water level as the can might warp, split, or even explode if not fully submerged.) Using tongs, remove the can, transfer to a wire rack, and set aside to cool to room temperature before opening and using. (Do not attempt to open the can while it’s still hot.)

Make the frosting: To a stand mixer fitted with the paddle attachment, add the cream cheese and beat on medium-high until smooth. Turn the mixer to low, add the confectioners sugar and ½ cup of the dulce de leche, and mix until the sugar is moistened, then turn the mixer to medium-high and beat until smooth. (If using the mixer in step 5, transfer the frosting to a bowl, then wash and dry the mixer bowl.) Set aside.

Meanwhile, make the cake: Position a rack in the center of the oven and preheat to 350°F. Grease a 9- by 13-inch pan with butter and line with parchment.

In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.

In a stand mixer fitted with the paddle attachment on medium-high speed, or in a large bowl with a whisk, beat together the sugar, oil, piloncillo, and vanilla until smooth. Add the eggs one at a time, beating well to fully incorporate each before adding the next, and using a silicone spatula to scrape down the sides of the bowl as necessary. Turn the mixer to low (if working by hand, switch to the spatula) and gradually add the flour mixture just until incorporated, then gently mix in the carrots and walnuts.

Scrape the batter into the prepared pan and bake until golden brown and a tester inserted into the center comes out clean, 35–50 minutes. Transfer the pan to a wire rack and set aside to cool completely.

Spread the frosting over the cooled cake, garnish with cinnamon, and serve.

This Carrot Sheet Cake is perfectly moist, speckled with walnuts and fresh, grated carrots. Topped with brown butter cream cheese frosting. 

Carrot Sheet Cake Recipe

nutmeg

neutral oil

buttermilk (shaken)

cream cheese (at room temperature)

cardamom

heavy cream

Food gel coloring

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and ginger. Set the dry mixture aside.

In the bowl of a stand-up mixer, with the paddle attachment, add the butter, white sugar and brown sugar; beat until nice and fluffy, about 2 to 3 minutes. Pour in the oil and eggs. Beat until combined.

Alternating between the buttermilk and the dry mix, add them to the butter mixture, until just combined. Lastly, add the carrots and walnuts and mix until thoroughly distributed throughout the batter.

Pour the batter into the prepared cake pan and transfer to the oven to bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

Allow to cool in the pan for about 5 minutes and then transfer to a cooling rack to cool before adding the frosting.

To Make the Cake:

Cube up 1/2 cup of the butter (1 stick). In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.

Transfer it to the freezer to chill, for about 5 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl of a stand-up mixer (or bowl using an electric mixer). Add the cream cheese and beat until smooth.

Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time.

To Make the Brown Butter Cream Cheese Frosting:

Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with whatever you like! I piped out buttercream roses, see below for notes! Cake will stay moist for about 3 days when wrapped properly.

To Assemble the Cake:

Toothpick came out clean, but the whole center is still wet and RAW. Put it back in but didn’t cook.  Are my carrots too wet??? I just shredded large carrots in my food processor.

This is probably the best carrot cake I’ve ever made. So moist and delicious without being too sweet. A winner!

An Easter hit! This cake is ultra moist and the frosting is a perfect use for brown butter. Delicious combo.

Can’t wait to make this for mommas day! Do you have the recipe listed anywhere else in grams??

Those flowers are uber beautiful. I am so jealous that you know how to do this. You have a gift in the kitchen :)

My son loved this cake cake . I made it for him on his birthday, and he was all gratitude!

Could this recipe handle adding the traditional pineapple as well? Or would there need to be a revision?

Honestly, makes the fluffiest cake. The frosting is so tantalisingly decadent - specks of brown butter and cinnamon top this carrot cake perfectly. Will recommend to everyone, this is, AMAZING

Curious which of the food colors from the kit you used; the insta video looked like you added black to a pink and an orange?

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