Carrot Sheet Cake with Cream Cheese Frosting

Carrot Sheet Cake with Cream Cheese Frosting
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Do you love a good slice of Carrot Cake?  Boy, I sure do. I love a good Carrot Cake, and have been making it for many years. I usually make it in two round 9 inch cake pans, and then stack and frost them as beautifully as my time will allow. You can see that recipe here.

However, lately I have been more in the mood for fabulous tasting cake with out all the fuss. I suppose it’s a time crunch kind of thing. So, I have been on the look out for a great Carrot Sheet Cake recipe. The benefits of the sheet cake version are two-fold.  The cake takes less time to prepare and it will serve a whole grundle of people. Handy, when you are taking dessert to a family party, work party, who doesn’t love a party, bring this Carrot Sheet Cake to every party…you get the idea. 🙂 This cake is fabulous, my friends. Moist, flavorful…everything a cake should be.

PS, if you hate Carrot Cake but still want to make a sheet cake, try this Almond Butter Sheet Cake. It will knock your Carrot Hating Socks Off. Truly.

Now, let’s make some cake…

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CARROT SHEET CAKE
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Time: 15 min. prep + 35 minutes baking + time to cool and frost
Yield: 24 servings
Recipe adapted from Taste of Home

CAKE:
1 C canola or vegetable oil
4 eggs
2 C sugar
2 C flour
2 t baking soda
1/4 t baking powder
2 t cinnamon
1/2 t salt
3 C carrots, grated or finely chopped
1/4 C raisins
1/4 C sweetened coconut
1/4 C pecans, finely chopped

FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
1 t vanilla
4 C powdered sugar
dash salt

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1. Preheat your oven to 350 degrees.
2 Into your stand mixer, or large mixing bowl place 1 cup oil, 4 eggs and 2 cups of sugar.

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2. Blend them together on medium speed until smooth and slightly frothy,  should take about 2-3 minutes.

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3. In a separate bowl combine 2 cups flour, 2 teaspoons baking soda, 1/4 teaspoon baking powder, 2 teaspoons cinnamon and 1/2 teaspoon salt.

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4. Add the dry ingredients to your mixer and beat until well combined and smooth.

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5. Grate yourself 3 cups of carrots. Or, if you are kind of lazy and sometimes slice the skin off your knuckles when you grate carrots (like me) then just toss them into a food processor or small blender. The carrots, not our knuckles. Please. Keep your knuckles free from the blade, man.

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6. Add the carrots to your batter. Toss in 1/4 cup raisins, 1/4 C coconut and 1/4 C chopped pecans. Mix just until combined.

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7. Spray a large cookie sheet (mine is 15 x 10) with cooking spray and pour your batter into it.
8. Pop the pan into the oven and bake for 35 minutes or until the cake springs back when lightly tapped, or a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool completely.

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10. To make the heavenly frosting of wonder and bliss toss 1 package softened cream cheese and 1/2 cup softened butter into a medium sized bowl. Beat the two together until smooth.

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11. Add 1 teaspoon vanilla, 4 cups powdered sugar and a dash of salt. Mix until smooth, silky and fabulous.

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12. When the cake is cool spoon the frosting onto it.

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Then spread the frosting out with a knife.

Slice, serve and enjoy!

 

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Pinterest friendly image below…

Carrot Sheet Cake Jamie Cooks It Up! Pinterest



Post a comment!

17 Comments

  1. 1
    marty
    March 27, 2013 at 7:02 am

    If I don’t like coconut, what adjustments should I make to the recipe?

    • 2
      Jamie
      March 27, 2013 at 9:12 am

      Hi Marty,
      You can just leave the coconut out, it will still turn out great for you. Good luck!
      ~Jamie

  2. 3
    Lindsay
    March 27, 2013 at 4:03 pm

    Any suggestions on how to alter the baking time if I were to make this in a 9×13 pan? I don’t own a sheet cake pan large enough, but I’d still like to try this recipe!

  3. 4
    March 27, 2013 at 5:26 pm

    Looks really good – love that it’s baked in a sheet pan.

  4. 5
    March 27, 2013 at 11:08 pm

    I love carrot cake a ton, and the sheet cake version sounds magnificent! Love that the thin layer of cake makes for an excellent frosting to cake ratio 🙂 perfection!

  5. 6
    March 28, 2013 at 12:07 pm

    It does look like heaven in every bite!

  6. 7
    jana
    March 28, 2013 at 2:46 pm

    this looks yummy, but I cannot imagine what it might taste like! does it taste sweet? the carrots confuse me, haha 😀

  7. 8
    March 29, 2013 at 3:26 am

    Happy Easter! Is this recipe enough to put in a very old Rabbitt cake pan? Should I double it? Thanks.
    Linda

  8. 9
    March 31, 2013 at 8:13 pm

    My mouth is watering! I wish you delivered! 🙂

  9. 10
    Shelby
    April 1, 2013 at 1:10 pm

    Tried it (minus the pecans) & loved it!
    Thank you for another great recipe!

  10. 11
    Emily
    April 10, 2013 at 12:51 pm

    LOVE IT! This was my first attempt to ever make a carrot cake. It was amazing. Everyone I shared it with loved it and thought it was great. Thanks for sharing!!

  11. 12
    Sarah F
    November 26, 2014 at 10:06 am

    Love this cake! Super quick and easy. I have made it a few times now now to rave reviews. Thanks!

  12. 13
    Teresa Briggs
    April 27, 2016 at 9:54 am

    Jamies,
    With all of the nut allergies, can I omit the raisins and pecans?

  13. 14
    Melanie
    May 31, 2016 at 9:06 am

    This was perfect. I fell in love with the Sara Lee frozen carrot cake and my local store no longer carries it. This recipe reminds me of it but better! Thank you Jamie for posting this.

    • 15
      Jamie
      June 2, 2016 at 7:49 am

      Melanie,
      So happy the recipe turned out well for you! Thanks for letting me know.
      All the best,
      ~Jamie

  14. 16
    October 22, 2016 at 12:19 pm

    I was wondering if you can ice the cake day before and leave it out or should I wait until the day to serve it. Was worried about the cream cheese needing refrigeration.

    • 17
      Jamie
      October 26, 2016 at 7:52 am

      Arnona,
      You can ice it the day before and it will keep well for you.
      Best of luck!
      ~Jamie

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