Carrot Sheet Cake with Cream Cheese Frosting, is a great recipe that you are able to share. I made this and took some to my neighbors. I put it on the plates and then I covered the cake with plastic wrap.

I washed my hands very well and then I took it to my neighbors. After that, I sent them a text letting them know that I was thinking of them and that I will be so happy when I can visit with them face to face in the same room.

 

Carrot Sheet Cake with Cream Cheese Frosting

 

What Ingredients Do I Need For Carrot Sheet Cake with Cream Cheese Frosting?

Cake:

  • Flour
  • Baking soda
  • Salt
  • Baking powder
  • Cinnamon
  • Ground cloves
  • Sugar
  • Applesauce
  • Canola oil
  • Eggs
  • Peeled and grated carrots
  • Pecans (optional)

Cream Cheese Frosting:

  • Cream cheese
  • Butter
  • Vanilla extract
  • Confectioners’ sugar
  • Peanut butter chips (Optional)

 

How Do I Make Carrot Sheet Cake with Cream Cheese Frosting?

Cake:

  • In a bowl, sift together, flour, baking soda, salt, baking powder, cinnamon and cloves. Set it aside.
  • Combine sugar, applesauce, oil and eggs in a different bowl, mixing until well blended, using an electric mixer on medium speed.
  • Gradually add the dry ingredients, alternating with the carrots, some flour mixture and then some carrots, mixing well after each addition, using the low speed.
  • Stir in the pecans if desired.
  • Prepare a jelly roll pan or a cookie sheet by spraying the pan or greasing it with butter.
  • Pour the batter into the pan.
  • Bake in a 350 degree oven for 30-40 minutes depending on your oven.
  • The cake will be golden brown and you can also check the center of the cake with a wooden pick or a cake tester.
  • Cool the cake in the pan and then frost the cake when completely cooled, with cream cheese frosting.

Cream Cheese Frosting:

  • Cream together the cream cheese and the butter into a medium bowl until it is nice and fluffy, using an electric mixer, on medium speed.
  • Slowly add the confectioners’ sugar, mix well after each addition, using low speed.
  • Add the vanilla, and continue to mix until smooth and creamy.
  • Frost the cooled carrot cake.

 

 

Tips For Carrot Sheet Cake with Cream Cheese Frosting:

  • Use walnuts in place of pecans.
  • You can add a cup of raisins; don’t tell my husband, I didn’t add them this time. I wasn’t sure if my neighbor likes them or not!
  • Then for fun, I added peanut butter chips.
  • Another thing that I wanted to tell you is that the original recipe calls for 1 1/2 cups oil; I like to make it a little healthier and so I replace 1/2 of it with applesauce.

 

 

More Delicious Cakes For You:

Oatmeal Chocolate Chip Cookie Cake

Chocolate Brownie Bottom White Cake

Never Fail White Cake

Kentucky Butter Cake

Fudge Ribbon Cake

 

Yield: 20

Carrot Sheet Cake with Cream Cheese Frosting

Carrot Sheet Cake with Cream Cheese Frosting

Carrot sheet cake with cream cheese frosting is the perfect cake for someone that you love and want to share cake with. Perfect for a birthday cake too.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Cake:

  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 cups sugar
  • 3/4 cup applesauce
  • 3/4 cup canola oil
  • 4 eggs
  • 3 cups peeled and grated carrots
  • 1 cup pecans (optional)

Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 3 Tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' sugar
  • Peanut butter chips (Optional)

Instructions

    Cake:

    1. In a bowl, sift together, flour, baking soda, salt, baking powder, cinnamon, and cloves. Set it aside.
    2. Combine sugar, applesauce, oil, and eggs in a different bowl, mixing until well blended, using an electric mixer on medium speed.
    3. Gradually add the dry ingredients, alternating with the carrots, some flour mixture, and then some carrots, mixing well after each addition, using the low speed.
    4. Stir in the pecans, if desired.
    5. Prepare a jelly roll pan or a cookie sheet by spraying the pan or greasing it with butter.
    6. Pour the batter into the pan.
    7. Bake in a 350 degree oven for 30-40 minutes, depending on your oven.
    8. The cake will be golden brown and you can also check the center of the cake with a wooden pick or a cake tester.
    9. Cool the cake in the pan and then frost the cake when completely cooled, with cream cheese frosting.

    Cream Cheese Frosting:

    1. Cream together the cream cheese and the butter into a medium bowl until it is nice and fluffy, using an electric mixer, on medium speed.
    2. Slowly add the confectioners' sugar, mix well after each addition, using low speed.
    3. Add the vanilla, and continue to mix until smooth and creamy.
    4. Frost the cooled carrot cake.

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 360Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 48mgSodium 307mgCarbohydrates 49gFiber 2gSugar 37gProtein 4g

 

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