Description
This Carrot Sheet Cake is incredibly moist, packed with warm spices, and topped with a rich cream cheese frosting. It’s an easy-to-make dessert that’s perfect for any occasion, from birthdays to holidays!
Ingredients
Units
Scale
- For the Carrot Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce (or additional oil)
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (if needed for consistency)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, applesauce, eggs, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Fold in grated carrots, pineapple, and nuts (if using).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the Frosting:
- Beat cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
- Spread frosting over the cooled cake and garnish with extra nuts if desired.
- Slice and enjoy!
Notes
- Make It Healthier: Use whole wheat flour or reduce sugar.
- Dairy-Free Option: Use dairy-free cream cheese and butter.
- Storage: Keep in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Calories: ~420 kcal
- Sugar: ~38g
- Sodium: ~320mg
- Fat: ~20g
- Saturated Fat: ~7g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~55g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~55mg
