Carrot Cake Sheet Cake
Carrot cake sheet cake the cream cheese frosting is perfect for spring parties, birthdays and Easter brunch ~ everybody gets a piece!
Servings: 20 servings
Equipment
- 9x13 pan
- food processor optional
Ingredients
for the carrot cake
- 1 1/2 cups vegetable oil*
- 2 cups sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1 Tbsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1 tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
- 3 cups grated carrot
- 1 1/2 cups chopped pecans, plus more for optional garnish
for the cream cheese frosting
- 4 ounces cream cheese
- 6 Tbsp unsalted butter
- 1/2 tsp vanilla extract
- 3 cups powdered sugar
- pinch salt
- 1 tsp lemon juice (optional, replace with half and half or milk if you don't want or need the additional tartness from the lemon juice)
Instructions
to make the cake
- Preheat oven to 350F. Butter a 9x13 rectangle baking pan and line the bottom with parchment paper. Set aside.
- In a large mixing bowl, combine the oil, sugar, eggs, and vanilla extract. Whisk well until fully combined.
- Add in the spices, salt, and baking soda, and whisk well.
- Add in the flour, and using a silicone spatula, fold the batter together. While there are still some streaks of flour remaining, add in the carrot and the chopped pecans. Continue to fold together until just combined, don't over-mix.
- Pour the batter into your prepared baking pan and bake for about 40-45 minutes until risen and the cake is a rich golden color.
- Remove from the oven and allow the cake to cool in the pan for 10-15 minutes before carefully removing to a cooling rack to finish cooling completely before frosting. Note: you can serve the cake right from the pan if you prefer.
to make the frosting
- Load everything in your full sized food processor and pulse process until smooth and creamy. Scrape down the sides of the bowl to get all of the sugar incorporated. If it's too thick add a bit of milk and if it's too thin add a bit more sugar. Note: you can do this with electric beaters if you prefer.
- Spread the frosting over the completely cooled cake. Garnish with crushed pecans if you like.
Notes
*If you're looking for a minimally processed, “clean label” oil you might consider neutral flavored avocado or mild olive oil for this cake.
Nutrition
Calories: 467 kcal · Carbohydrates: 51 g · Protein: 4 g · Fat: 29 g · Saturated Fat: 7 g · Polyunsaturated Fat: 12 g · Monounsaturated Fat: 9 g · Trans Fat: 0.3 g · Cholesterol: 47 mg · Sodium: 271 mg · Potassium: 133 mg · Fiber: 2 g · Sugar: 39 g · Vitamin A: 3442 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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