Carrot Cake Sheet Cake

How to make Carrot Cake Sheet Cake

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups granulated sugar

3 large eggs

1 cup vegetable oil

2 cups grated carrots

1 cup chopped pecans or walnuts (optional)

For the frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups confectioners’ sugar

2 tsp vanilla extract

Instructions:

Step 1:

Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.

Step 2:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Step 3:

In a large bowl, beat together the sugar, eggs, and oil until well combined.

Add the dry ingredients to the wet ingredients and stir until just combined.

Stir in the grated carrots and nuts, if using.

Step 4:

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely.

Step 5:

To make the frosting, beat together the cream cheese and butter until smooth.

Add the confectioners’ sugar and vanilla and beat until well combined and smooth.

Spread the frosting over the cooled cake and serve.

Nutrition Information:

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour?

While you can substitute whole wheat flour for all-purpose flour, it may result in a denser and heartier texture in the cake.

You can use whole wheat pastry flour for a lighter texture.

Can I use other nuts instead of pecans or walnuts?

Yes, you can use other nuts like almonds or hazelnuts if you prefer.

You can also omit nuts altogether if you have allergies or prefer a nut-free version.

Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store it in an airtight container in the refrigerator for a day or two.

Frost the cake when you’re ready to serve it for the best freshness.

How do I store leftover cake?

Store leftover carrot cake in the refrigerator in an airtight container to keep it fresh.

It’s best to consume it within 3-4 days.

Can I freeze this cake?

Yes, you can freeze the carrot cake, either frosted or unfrosted.

Wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container or freezer bag.

It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator before serving.

Can I use a different type of oil instead of vegetable oil?

Yes, you can use other neutral-flavored oils like canola oil or sunflower oil as a substitute for vegetable oil.

Just make sure it’s a mild-tasting oil.

Can I make this cake without nuts for allergies?

Absolutely, you can omit the nuts from the recipe, especially if you have nut allergies or prefer a nut-free cake.

The cake will still be delicious without them.

Can I use pre-shredded carrots instead of grating fresh ones?

While you can use pre-shredded carrots, freshly grated carrots often provide better moisture and flavor to the cake.

If using pre-shredded carrots, ensure they are finely grated and not too dry.

Can I use a different frosting instead of cream cheese frosting?

Yes, you can use other frostings like buttercream or a simple vanilla glaze if you prefer.

Cream cheese frosting pairs well with carrot cake’s flavors, but you can customize it to your taste.

Can I freeze the cake with frosting?

It’s possible to freeze the cake with cream cheese frosting, but it’s essential to do so carefully.

First, ensure the cake is completely cooled and the frosting is set.

Then, wrap it tightly in plastic wrap and foil to prevent freezer burn.

Thaw it in the refrigerator when ready to eat.

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