Carrot Sheet Cake

By lihui

20 Person

50 Minutes

477 Calories

This Carrot Sheet Cake with a rich cream cheese frosting is the perfect dessert for any occasion, especially Easter! It makes enough to feed a small crowd or enough for your family to have a delicious dessert for the next few days. It's deliciously soft and moist, perfectly spiced and just truly irresistible!

Ingredients

Cream Cheese Frosting

5 cups Powdered sugar
1 tsp. Vanilla extract
3/4 cup Unsalted butter, nearly at room temperature
12 oz. Cream cheese, nearly at room temperature

1/2 cup Finely chopped pecans
3 cups Peeled finely shredded carrots
1 tsp. Vanilla extract
4 Large eggs
1/2 cup Applesauce
3/4 cup Vegetable oil or canola oil
2/3 cup Packed light-brown sugar
1 cup Granulated sugar
1/4 tsp. Ground nutmeg
1/2 tsp. Ground ginger
2 tsp. Ground cinnamon
1/2 tsp. Salt
1 tsp. Baking soda
2 cups All-purpose flour

Method

01

Preheat oven to 350 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
02

In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds set aside.
03

In a large mixing bowl whisk together granulated sugar and brown sugar while breaking up any clumps of brown sugar with fingertips as needed.
04

Add in oil, applesauce, eggs and vanilla and using an electric hand mixer blend mixture until combined.
05

Blend in flour mixture then mix in carrots. Pour batter onto prepared baking sheet and spread into an even layer.
06

Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 27 minutes.
07

Let cake cool completely. Then frost with cream cheese frosting, sprinkle with pecans and carrot decoration just before serving.
08

Store cake in refrigerator.
09

For the frosting: In the bowl of an electric stand mixer (or using a hand mixer and mixing bowl) whip cream cheese and butter until smooth.
10

For the frosting: Add in vanilla and powdered sugar and whip until light and fluffy.