HOMEMADEHOOPLAH.COM

CARROT SHEET CAKE

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.

INGREDIENTS

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

1

In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, and salt. Set this bowl aside for now.

MIX DRY INGREDIENTS

2

Using a stand mixer (or hand mixer + large bowl), whip together the brown sugar, eggs, and vegetable oil until frothy.

WHIP THE REST

3

Drop mixer speed to low and mix in the dry ingredients until combined.

ADD IN THE DRY INGREDIENTS

4

Drop mixer speed to low and mix in the dry ingredients until combined.

FOLD IN THE CARROTS

5

Spray a 9×13 baking dish with baking spray, then pour in the carrot cake batter. Once done, send it off to bake!

POUR INTO A DISH

6

While the bread bakes and cools, prepare the frosting by whipping together the cream cheese, butter, powdered sugar, and vanilla until smooth.

WHIP THE FROSTING

7

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).

DECORATE