Easter is fast approaching and with it comes lots of Carrot Cake desserts! This Carrot Cake Sheet Cake comes together quickly, pleases a crowd, and will soon become your favorite spring time treat!
I have never been a cake decorator, but I love to make and eat cake. So whenever I bake one up, I try to strategically concoct simple ways to make it look nice without pulling out the piping bags and special decorative tips. I once took a cake decorating class and, since then, I have some serious admiration for all of you who can make a cake look pretty! Cakes can be a work of art!
I could sit there all day on Instagram and Facebook watching those fast-motion videos of the cake being frosted and adorned gorgeously and perfectly. That is not a talent I have been blessed with. But, one thing is for sure, I’ve been given the gift of being able to devour cake! I’m really good at it! And I have no intention of stopping any time soon!
One of the things I love about carrot cake is how moist it is. When you grate carrots (I like them super fine) and incorporate them into the batter, it lends a delicious texture! I’ve always been a firm believer that you should not add pineapple or raisins to carrot cake. It’s perfectly incredible in its simplest form. The cream cheese frosting plus chopped pecans on top are just the finishing touch it calls for!
My three-year-old was sitting on the counter while I made this cake and was a little perplexed about why I was putting carrots into a cake. But, after he tried it, he wondered no more! 
Sheet cakes are my favorite because they feed an army! This one is extra amazing because I kept all the flavor and goodness of a traditional carrot cake, but with a reduction in fats. I halved the oil that is typical for this type of cake and subbed in applesauce for the other half. You’ll never miss it! Trust me, I’m not typically one to go the extra mile in making my desserts better for me. I believe if you’re going to splurge and eat dessert that you might as well go all in, haha!
But, if there is a way to still make it taste like the real deal without all the oil, I’ll do it. And this time, I was able to do just that! So now, when I have the entire sheet pan staring me in the face all day, I don’t feel quite as guilty if I enjoy two pieces instead of just one. 🙂
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit and grease a half-sized sheet pan (18"x13").
- In the bowl of an electric mixer, cream together granulated sugar, brown sugar, eggs, vegetable oil, applesauce and shredded carrots.
- In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add it to the wet mixture and mix until combined, scraping down the sides and bottom of the bowl with a rubber spatula in between.
- Pour and spread batter evenly into prepared half sheet pan. Bake for approximately 17-20 minutes, or just until a toothpick inserted into the center comes out mostly clean. Moist crumbs are ok. Be careful not to overbake.
- Allow the cake to cool completely. Then make the frosting by creaming together cream cheese, butter, powdered sugar and vanilla until smooth and creamy and no lumps remain. Spread over cooled cake, then top with chopped pecans. Slice and serve.
You’re going to want to add this one to your list of must-make recipes! Carrot Cake is the essence of Easter and spring time! Enjoy! If you love carrot cake desserts, you should try these Carrot Cake Cookies, these Carrot Cake Krispies Treats, and this Layered Carrot Cake too!
Comments