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…
CARROT SHEET CAKE
PRINT RECIPE WITH PICTURE
Time: 15 min. prep + 35 minutes baking + time to cool and frost
Yield: 24 servings
Recipe adapted from Taste of Home
1 C canola or vegetable oil
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
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
1 t vanilla
4 C powdered sugar
2. Blend them together on medium speed until smooth and slightly frothy, should take about 2-3 minutes.
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.
4. Add the dry ingredients to your mixer and beat until well combined and smooth.
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.
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.
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.
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.
11. Add 1 teaspoon vanilla, 4 cups powdered sugar and a dash of salt. Mix until smooth, silky and fabulous.
12. When the cake is cool spoon the frosting onto it.
Then spread the frosting out with a knife.
Slice, serve and enjoy!
Pinterest friendly image below…