Tessa’s Recipe Rundown
Taste: Cinnamon spice cake with sweet tangy cream cheese frosting.
Texture: Incredibly moist and tender cake with smooth and creamy frosting.
Ease: Super easy!
Appearance: Beautifully simple.
Pros: Easy and tastes amazing!
Cons: ZERO!
Would I make this again? For sure!
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Please welcome back Melanie from Garnish & Glaze as she shares this Carrot Sheet Cake recipe! Don’t forget to show her lovely some love! -Tessa
When I made this gigantic cake (and finished photographing it), I sent out a text to some friends asking who was in the mood for some carrot cake. Responses flooded in quickly so my daughter and I plated up the cake and then went and delivered them. The reviews came in with overwhelming satisfaction– “The best carrot cake I’ve ever had!” “THE best tasting carrot cake EVER.”
One of my friends doesn’t even like carrot cake and just took some for her husband but she ended up eating two pieces! I love when that happens! When you change someone’s mind about a food, that’s when you know you’ve really got something good. Same thing happened with my husband. He didn’t like sugar cookies until I made him these Swig Sugar Cookies.
This Carrot Sheet Cake is so incredibly moist and full of flavor. It has lots of cinnamon and a little nutmeg and cloves in the All Spice. It reminds me a lot of pumpkin bread.
Since it’s made in a large cookie sheet it cooks and cools a lot quicker and feeds 24-30. It’s the perfect dessert for Easter or any occasion that you need a simple amazing cake but don’t have the time to be artsy and elaborate.
You can dress the cake up a bit more by piping on carrots or sprinkling with nuts. Or you can just leave it simple and sweet. Enjoy!
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Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon all spice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 2 cups carrots, finely grated
For the Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 – 3 cups powdered sugar
- 2 teaspoons vanilla
Instructions
For the Cake:
- Preheat oven to 350°F and grease a 13×18 inch jelly roll pan.
- In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.
For the Frosting:
- Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.
This is an amazing cake. So light and flavorful. Can this be frozen without the frosting?
Also can it be made in small pans for a bake sale?
Hi Kathy! This recipe was created by Melanie from Garnish & Glaze back when she was a guest blogger on our site in 2016, and we haven’t made it ourselves. Melanie has the recipe on her site as well, I’d recommend reaching out in the comments there for better assistance. I wish I could help further!