Yield
18 slices
Time
1 hour
Simple, quick, and delicious, this carrot sheet cake is a moist cinnamon spice cake filled with freshly grated carrots and topped with cream cheese frosting.
Carrot Sheet Cake ‣ 2 1/2 cups all-purpose flour ‣ 1 teaspoon baking soda ‣ 1 teaspoon baking powder ‣ 2 teaspoons ground cinnamon ‣ 1 teaspoon ground ginger ‣ 1 teaspoon salt ‣ 1 teaspoon vanilla extract ‣ 2 cups light brown sugar, packed ‣ 2 large eggs ‣ 1 cup vegetable oil ‣ 4 cups grated carrots, roughly 5 carrots Cream Cheese Frosting ‣ 3/4 cup cream cheese, softened ‣ 1 1/2 cups salted butter, softened ‣ 3 cups powdered sugar ‣ 1 teaspoon vanilla extract ‣ 18 carrot icing decorations, optional
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, and salt. Set this bowl aside for now.
Using a stand mixer (or hand mixer + large bowl), whip together the brown sugar, eggs, and vegetable oil until frothy.
Drop mixer speed to low and mix in the dry ingredients until combined.
Drop mixer speed to low and mix in the dry ingredients until combined.
Spray a 9x13 baking dish with baking spray, then pour in the carrot cake batter. Once done, send it off to bake!
While the bread bakes and cools, prepare the frosting by whipping together the cream cheese, butter, powdered sugar, and vanilla until smooth.
Use a spatula to spread the prepared frosting over the cooled carrot cake bread. Cut the cake into 18 pieces, placing a carrot icing decoration on top (optional).