Carrot Sheet Cake
Yield: 24-30 servings
Prep Time: 20 minutes
Cook: 25 minutes
Tessa's Recipe Rundown...
Taste: Cinnamon spice cake with sweet tangy cream cheese frosting.
Texture: Incredibly moist and tender cake with smooth and creamy frosting.
Ease: Super easy!
Appearance: Beautifully simple.
Pros: Easy and tastes amazing!
Would I make this again? For sure!
Please welcome back Melanie from Garnish and Glaze as she shares this Carrot Sheet Cake recipe! Don’t forget to show her lovely blog some love! -Tessa
People often ask me, “What do you do with all the food you make for your blog?” But what they really want to know is “How do you not weigh 500 pounds with the amount of delicious treats you make?” Answer- I give most of it away and we eat the rest over the next couple of days. The frequent recipients of such “blogging leftovers” are always eager to take treats like this Carrot Sheet Cake off my hands.
When I made this gigantic cake (and finished photographing it), I sent out a text to some friends asking who was in the mood for some carrot cake. Responses flooded in quickly so my daughter and I plated up the cake and then went and delivered them. The reviews came in with overwhelming satisfaction– “The best carrot cake I’ve ever had!” “THE best tasting carrot cake EVER.”
One of my friend’s doesn’t even like carrot cake and just took some for her husband but she ended up eating two pieces! I love when that happens! When you change someone’s mind about a food, that’s when you know you’ve really got something good. Same thing happened with my husband. He didn’t like sugar cookies until I made him these Swig Sugar Cookies.
This Carrot Sheet Cake is so incredibly moist and full of flavor. It has lots of cinnamon and a little nutmeg and cloves in the All Spice. It reminds me a lot of pumpkin bread.
Since it’s made in a large cookie sheet it cooks and cools a lot quicker and feeds 24-30. It’s the perfect dessert for Easter or any occasion that you need a simple amazing cake but don’t have the time to be artsy and elaborate.
You can dress the cake up a bit more by piping on carrots or sprinkling with nuts. Or you can just leave it simple and sweet. Enjoy!
Carrot Sheet Cake
For the Cake
- 2 cups granulated sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon all spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups carrots, finely grated
For the Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 – 3 cups powdered sugar
- 2 teaspoons vanilla
For the Cake:
Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.
In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.
For the Frosting:
Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.
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