Description
This Carrot Cake Sheet Cake stands out with its moist texture and rich flavor, perfect for any gathering. Made with fresh carrots and topped with cream cheese frosting, it’s a must-try for sweet lovers seeking a homemade dessert.
Ingredients
Scale
- 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
- 12 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1½ tablespoons sour cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1½ cups powdered sugar
Instructions
- Preheat the oven to 350℉ and prepare a 13×9-inch pan with nonstick spray.
- In a large bowl, combine the flour, ground cinnamon, baking powder, baking soda, salt, and ground nutmeg.
- In another bowl, mix the vegetable oil with both sugars until well combined.
- Add the eggs to the sugar mixture, incorporating them one at a time until smooth.
- Gradually stir the flour mixture into the wet ingredients.
- Fold in the grated carrots until evenly distributed in the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 65 minutes, or until a toothpick inserted comes out clean.
Notes
Ensure carrots are finely grated for even baking.
Store any leftovers in an airtight container at room temperature or in the fridge to maintain moisture.
Let the cake cool completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg