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Indulge in the rich and delightful flavors of our Carrot Cake Sheet Cake recipe, a true classic that never fails to impress. Bursting with the sweet essence of carrots, warm spices, and topped with a decadent cream cheese frosting, this recipe is perfect for any occasion, whether it’s a cozy family gathering or a special celebration.
Carrot cake has a long and fascinating history that dates back centuries. Originating from Europe, this beloved dessert has evolved over time, with each culture adding its own unique twist to the recipe. In the early days, carrots were used as a sweetener due to the scarcity of sugar, resulting in a moist and flavorful cake that quickly gained popularity. Today, carrot cake remains a beloved treat enjoyed by people around the world, cherished for its comforting taste and nostalgic appeal.
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:
Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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.
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.
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. Enjoy!
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