Carrot Sheet Cake
REWRITE INGREDIENTS AND INSTRUCTIONS
Servings: 16 servings
Ingredients
- 2 eggs
- 2/3 cup oil
- 2 tablespoons vanilla extract
- 2 cups sugar
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon dry ginger
- 1 cup whole milk
- 2 cups grated carrots about 3 medium carrots
- 1 cup chopped walnuts
optional
- 1 cup drained pineapple pieces chopped mix with 1-2 tablespoons flour so it doesn't sink in the cake
- 1 cup sweetened shredded coconut
- 1 cup raisins
frosting
- 4 oz cream cheese room temperature
- ½ cup 4 oz butter, room temperature
- Pinch of salt if using unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk heavy cream whips up nicer and thicker
- ½ teaspoon vanilla extract
- optional-orange and green food color
Instructions
- Prepare a 9x13 pan with a baking spray (not just an oil spray) or grease and flour the pan.
- In a large mixer bowl, beat eggs, oil, vanilla, and sugar on medium speed until smooth.
- Add in flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Slowly pour in milk and mix on low to combine.
- Stir in carrots and walnuts until well-mixed. (If using additional items add them now)
- Pour batter into the prepared cake pan.
- Bake at 350° degrees for 20-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 15 minutes, or until the pan is cool to the touch, then turn it out onto a cooling rack.
- Place on serving plate, or leave in pan.
- Cool completely before icing.
- In the bowl of a mixer whip butter and cream cheese, then add powdered sugar, cream, and vanilla (salt if adding) until smooth.
- Portion out a small amount of frosting to tint some with orange food coloring and a couple of tablespoons of frosting to tint green.
- Spread cream cheese frosting over the cooled cake with an offset spatula or with the back of a spoon creating a little swirl.
- Then pipe on the carrot design and stem.