Sheet Pan Carrot Cake with Cream Cheese Frosting
Sheet Pan Carrot Cake
Yield: 20 slices
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
Sheet Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 cups grated carrots
- 4 eggs
- 3/4 c vegetable oil
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 1 (8 oz.) package cream cheese, room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
Instructions
Sheet Cake
- Preheat oven to 350F. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. Set aside.
- In a mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, cinnamon, salt and baking soda). Set aside.
- With a hand or stand mixer, combine the oil, eggs, vanilla and shredded carrots.
- With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.
- Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350F for 30 minutes or until a toothpick inserted comes out clean. Remove cake from oven and allow to cool to room temperature.
Cream Cheese Frosting
- With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
- Spread the frosting evenly over the top of the cooled sheet cake.
- Store covered in the refrigerator.
