Easy Carrot Cake Sheet Cake Recipe
This Easy Carrot Cake Sheet Cake covered in fluffy Cream Cheese Frosting is moist, delicious, and a favorite carrot cake recipe that everyone loves! Made from scratch with simple ingredients like fresh carrots, butter, brown sugar, cinnamon, and ginger, this recipe makes a scrumptious dessert for Easter or any time!
Servings: 58 2 inch pieces
Ingredients
- 4 tablespoons (56.5 g) butter softened
- 5 tablespoons (70.6 g) coconut oil or vegetable oil or canola oil
- ½ cup (99 g) granulated sugar
- 1 cup (213 g) packed brown sugar
- 1½ teaspoons (6.9 g) vanilla extract
- 3 large (150 g) eggs
- 2 large (28 g) egg yolks
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) baking soda
- 2 teaspoons (4 g) ground cinnamon
- ½ teaspoon (1.4 g) ground ginger
- 1 teaspoon (2.8 g) kosher salt
- ⅓ cup (75.6 g) buttermilk
- 3 cups (297 g) grated carrots (about 6 medium carrots)
- 1½ cups (171 g) roasted pecans divided
- Cream Cheese Frosting Recipe
Instructions
- Preheat oven 350º F. Coat one baking sheet (18x13) with butter or shortening and lightly dust with flour to prevent the cake from sticking while baking. Alternately, coat well with baking spray or brush with homemade cake pan release.
- Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
- Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
- Fold in carrots, 1 cup of pecans and spread into the prepared baking sheet.
- Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. Remove from the oven and allow to cool in the sheet pan on a wire rack for about 5 minutes. You can follow my tips for how to tell when your cake is done.
- Frost cake with cream cheese frosting and sprinkle with toasted pecans.
Notes
Storage Tips
To make ahead or store: Cover the frosted cake and store it in the refrigerator for up to 5 days.
To freeze: Cool the sheet cake completely, then wrap it well and freeze the cake layers for up to one month. To frost the cake, simply remove it from the freezer and allow it to thaw in the refrigerator with the wrapping intact. Then, frost the cake once it has completely thawed.
Nutrition
Serving: 12x2 inch piece | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 64mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg
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