Carrot Cake Sheet Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon cinnamon
05 -
½ teaspoon salt
06 -
½ teaspoon baking soda
07 -
3 cups carrots, shredded
08 -
4 eggs
09 -
¾ cup vegetable oil
10 -
1 teaspoon vanilla extract
→ Frosting
11 -
½ cup butter, room temperature
12 -
1 (8 oz.) package cream cheese, room temperature
13 -
2 teaspoons vanilla extract
14 -
4 cups powdered sugar
→ Optional Topping
15 -
Clover Valley Chopped Pecans
# Instructions:
01 -
Preheat oven to 350°F. Lightly spray a 15x10x1-inch jelly roll sheet pan with non-stick baking spray. Set aside.
02 -
In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside.
03 -
Using a hand or stand mixer, combine the vegetable oil, eggs, vanilla extract, and shredded carrots.
04 -
With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop occasionally to scrape down the sides of the bowl with a rubber scraper.
05 -
Pour the batter into the prepared sheet pan and smooth it out evenly using a spatula. Bake at 350°F for 30-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool to room temperature.
06 -
Using a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla extract and mix well. Gradually mix in the powdered sugar, one cup at a time, scraping down the sides of the bowl as needed.
07 -
Spread the frosting evenly over the cooled sheet cake.
08 -
Top the frosted cake with Clover Valley Chopped Pecans, if desired.
# Notes:
01 -
Storage: Keep the cake at room temperature for 1 day or covered in the refrigerator for up to 5 days.
02 -
Freezing: Wrap individual slices tightly and freeze in a freezer-safe container. Defrost at room temperature or in the refrigerator for 24 hours.
03 -
Frosting: For optimal texture, reference detailed cream cheese frosting tips.