Carrot Sheet Cake Recipe

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5 from 3 votes

Carrot Sheet Cake Recipe

This easy and delicious carrot sheet cake is perfect for feeding a crowd for Easter and delicious all year long.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 cups all-purpose flour spooned and leveled
1½ teaspoons baking powder
1½ teaspoons baking soda
2 teaspoons cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup vegetable oil
1 cup sugar
¾ cup brown sugar
2 teaspoons vanilla extract
4 eggs room temp
3 tablespoons sour cream (greek yogurt works too)
2½ cups grated carrots

Cream Cheese Frosting

½ cup unsalted butter softened
8 ounces cream cheese softened
2½ - 3½ cups powdered sugar sifted
1 teaspoon vanilla extract
1-2 tablespoons heavy whipping cream as needed
½ cup chopped walnuts optional

Instructions

Cake

Preheat the oven to 350°F. Grease and flour the bottom and sides of a 13x17-inch jelly roll pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, using an electric mixer on medium speed beat together the oil and sugars until evenly combined. Beat in the eggs, vanilla, and sour cream until no sugar lumps remain.
You may need to turn off the mixer and scrape down the sides of the bowl.
With the mixer on low speed, carefully beat in the flour mixture, followed by the grated carrots. Be careful not to over-mix.
Pour the batter into the prepared pan, spreading it to the edges. Bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean, and if you give the pan a gentle nudge the middle doesn't wobble.
Allow the cake to fully cool in the pan before frosting.

Frosting

In a large bowl, using an electric mixer on medium speed beat together the butter and cream cheese until very well softened and evenly combined.
Turn the mixer down to low speed and carefully beat in the powdered sugar, about 1 cup at a time, followed by the vanilla.
Beat in the whipping cream 1 tablespoon at a time as needed, or add in a little extra powdered sugar until you reach the desired consistency.
Frost the cooled cake, then decorate with chopped walnuts if desired.

Video

Notes

Different pan sizes.

9-inch round or square cake pans: Bake at 350°F for about 30 minutes. (If using smaller pans, a frosting filling can be added between the first layer and the second layer of cake).
9x13 pan (with sides at least 2 inches tall): Bake at 350°F for 35-40 minutes.
Cupcakes: Bake at 350°F for 22-25 minutes.
Mini cupcakes: Bake at 350°F for 12-15 minutes.

Ways to decorate.

Orange flowers. With a piping set, use orange frosting to pipe on beautiful flowers.
Frosting carrots. Use a piping bag of orange frosting with a small piping tip and a bag of green frosting with a small tip. Space the carrots so that each square serving has a single carrot in the center, pipe them on randomly, or create other designs.
Chocolate-covered strawberries. Top with Easter Chocolate Covered Strawberries.

STORE unfrosted carrot cake at room temperature for up to 3 days, covered with plastic wrap or foil. If it is frosted, keep it in the fridge for up to a week. Store the leftovers in the pan, or slice it up and keep the individual slices in an airtight container. To freeze frosted leftovers, wrap the pieces in plastic wrap and foil, or place them in a heavy-duty freezer bag for 4-6 months.

Nutrition