Carrot Sheet Cake
A moist and flavorful Carrot Sheet Cake with cream cheese frosting, perfect for gatherings or a sweet treat at home. Easy to make and delicious!
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots about 4 medium carrots
- 0.5 cup chopped walnuts optional
- 0.5 cup raisins optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
- In a large bowl, whisk together 2 cups of all-purpose flour, 2 tsp of baking powder, 1.5 tsp of baking soda, 1 tsp of ground cinnamon, 0.5 tsp of ground ginger, 0.25 tsp of ground nutmeg, and 0.5 tsp of salt. Set aside.
- In another bowl, beat 1.5 cups of granulated sugar and 1 cup of vegetable oil until well combined. Add 3 large eggs one at a time, beating well after each addition. Stir in 2 tsp of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 2 cups of grated carrots, and if using, 0.5 cup of chopped walnuts and 0.5 cup of raisins.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Notes
Chef's Tips:
• For an extra moist cake, consider adding **0.5 cup** of **crushed pineapple** to the batter.
• Avoid overmixing the batter to prevent a dense cake.
• Serve with a scoop of vanilla ice cream for a decadent dessert.
Food Safety:
• Ensure the cake is fully cooled before frosting to prevent melting.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.