Sheet Pan Carrot Cake with Cream Cheese Frosting
This easy sheet pan carrot cake is ideal for Spring or Easter - topped with fluffy cream cheese frosting and piped carrots.
Servings: 15 slices
Calories: 270kcal
Cost: $35
Equipment
- 1 9 x 13 sheet pan
- stand mixer or electric mixer
- 2 piping bags optional, for carrot decorations
- 1 frosting spatula
- 1 rubber spatula
- 2 large bowls for batter and frosting
- 1 Whisk
- 1 grater to grate the carrots (a box shredder works)
Ingredients
Carrot Cake
- 1½ cups shredded carrots about 4 large carrots
- 1½ cups granulated sugar
- 1 cup vegetable oil
- ¼ cup milk dairy or nut
- 4 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ cup slivered almonds
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- ½ cup unsalted butter room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- green, yellow and red food coloring optional
Instructions
- In a large bowl, add the shredded carrots, granulated sugar, oil, milk, eggs, and vanilla extract. Whisk together until well combined.1½ cups shredded carrots, 1½ cups granulated sugar, 1 cup vegetable oil, ¼ cup milk, 4 eggs, 1 tsp vanilla extract
- In a separate bowl, add the flour, baking soda, baking powder, salt, cinnamon and ginger. Whisk together and then add the dry ingredients into the bowl with the wet ingredients. With a spatula, fold the batter until just combined and homogenous.2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger
- Pour in the almonds and fold into the batter.½ cup slivered almonds
- Preheat the oven to 350° and line a 9x13 sheet pan with parchment paper. Pour the batter into the pan in an even layer. Then place the pan in the center of the oven and bake for 30 minutes. A knife should come out clean when inserted. Remove from the oven and let the cake cool completely.
- While the cake cools, make the frosting. In a mixer, beat together the cream cheese and butter for about 1 minute on medium speed until it's whipped and fluffy. Then add in the powdered sugar, vanilla and salt. Beat together for another minute or two until homogenous and fluffy.8 oz cream cheese, ½ cup unsalted butter, ½ cup powdered sugar, 1 tsp vanilla extract, pinch of salt
- If you'd like to decorate the cake with carrots, set aside two tablespoons of frosting in one small bowl and 2 tablespoons of frosting in another bowl. Add a few drops of green food coloring to one and a few drops of red and yellow food coloring to the other. Stir both thoroughly until you have consistent colored frosting.green, yellow and red food coloring
- To frost the cake, dump the cream cheese frosting onto the center of the cake. Using a spatula, gradually push the frosting outwards until it reaches the sides. This will create that fluffy, effortless look.
- Add the orange and green frosting to separate piping bags (the piping tips cans be very basic). Pipe some orange carrots all over the cake and top it with little green tops. Sprinkle the cake with just a dash of cinnamon for an "earthy" garden look.
- Slice and enjoy!
Notes
To make this cake into cupcakes:
- Make the batter like normal and preheat the oven to 350°F. Line a standard dozen well cupcake pan with cupcake liners (or grease them super well with butter or vegetable oil).
- Fill each cupcake well 3/4ths full.
- Bake the pan for 12-15 minutes, until the centers look just set and the cupcakes don't appear wobbly. A toothpick should come out clean when inserted. Be careful not to overbake them! This recipe will make about 18 cupcakes.
- Make the frosting the same way. I piped it on and added a quick dusting of cinnamon. Be sure to let the cupcakes cool completely before frosting them.