When I have a big crowd to please, I immediately think of sheet cake. It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve!
I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the w*rmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.
Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingred*ent: vegetable oil!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tsp vanilla extract
How To Make Carrot Cake Sheet Cake
Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat together the sugar, eggs, and oil until well combined. Add the dry ingred*ents to the wet ingred*ents and stir until just combined. Stir in the grated carrots and nuts, if using.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To make the frosting, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat until well combined and smooth. Spread the frosting over the cooled cake and serve.
Credit: Heavenly recipe