Carrot Sheet Cake Recipes

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CARROT SHEET CAKE



Carrot Sheet Cake image

This carrot cake is such a well loved recipe in my family. It's delicious, moist, and unlike most recipes I've ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.

Provided by thedailygourmet

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 17

cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons salt
4 large eggs
2 cups white sugar
1 ½ cups oil
1 (8 ounce) can crushed pineapple, drained
1 ⅓ cups finely grated carrots
1 cup sweetened flaked coconut
½ cup chopped walnuts
1 stick unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups sifted powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
  • Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
  • Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
  • Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
  • Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 36.1 g, Cholesterol 51.4 mg, Fat 24.1 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 317.9 mg, Sugar 26.4 g

CARROT SHEET CAKE



Carrot Sheet Cake image

We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 30 servings.

Number Of Ingredients 16

4 large eggs, room temperature
1 cup canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE



Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe image

This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.

Provided by Camille Beckstrand

Categories     Dessert

Time 50m

Number Of Ingredients 14

3 large eggs
1¼ cup vegetable oil
2 cups flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 ounces carrot baby food (3 ( 4 ounce jars ))
8 ounces cream cheese (1 package, softened)
½ cup butter (softened)
¼ cup milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Heat oven to 350 degrees.
  • In a large bowl, beat eggs and oil for 2 minutes.
  • In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
  • Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
  • Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
  • Gently spread the frosting on the cake using a spatula.
  • Cut into squares and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 25 mg, Sodium 111 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

CARROT SHEET CAKE WITH FROSTING



Carrot Sheet Cake With Frosting image

A delicious carrot cake to feed a crowd. No pineapple in this one. Substitute raisins for the nuts if you like. Frost with Cream Cheese Frosting, recipe provided. Frosted cake can be frozen. You could also use caramel frosting, creamy pineapple frosting, or Recipe #126165, #126165. Another Taste of Home easy-to-make treasured recipe.

Provided by foodtvfan

Categories     Dessert

Time 1h

Yield 24-30 serving(s)

Number Of Ingredients 15

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups carrots, shredded
2/3 cup walnuts, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon vanilla extract
4 cups icing sugar
2/3 cup walnuts, chopped, for garnish

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 15" x 10" x 1" baking pan (I use Pan Release Recipe #78579).
  • In a mixing bowl, beat eggs, oil and sugar until smooth.
  • Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well.
  • Stir in carrots and walnuts.
  • Pour into prepared baking pan.
  • Bake in preheated 350 degree fahrenheit oven for 35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.
  • FROSTING:.
  • Beat cream cheese, butter and vanilla in a mixing bowl until smooth.
  • Beat in icing sugar.
  • Spread over cake.
  • Sprinkle with chopped nuts.

Nutrition Facts : Calories 388.9, Fat 21.3, SaturatedFat 6.1, Cholesterol 51.6, Sodium 245.1, Carbohydrate 47.6, Fiber 1.3, Sugar 37.5, Protein 3.9

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