Carrot Cake Sheet Cake Recipe with Cream Cheese Frosting
This Carrot Cake Sheet Cake Recipe with a Cream Cheese Frosting is tender, sweet and so delicious! This recipe is made with less oil than many other carrot cake recipes.
Servings 10 - 12 servings
Ingredients
Carrot Cake
- 4 large eggs
- 1 cup applesauce
- 1/4 cup vegetable oil or canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 cups grated carrots
Cream Cheese Frosting
- 1 8 oz block of cream cheese, at room temperature
- 1/4 cup butter at room temperature
- 3 cups icing sugar powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup sweetened shredded coconut for sprinkling
Instructions
Making the Cake
- Preheat your oven oven to 350 degrees F.
- Prepare a 9 x 13 oven safe pan: either butter it and dust with flour, or use a baking spray.
- Using a stand mixer, beat together the eggs, applesauce, oil, sugars and vanilla.
- In a separate large bowl whisk together the dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
- Combine the wet ingredients with the flour mixture.
- Stir in the shredded carrots.
- Pour into your 9 x 13 prepared pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool on a wire rack completely before adding the frosting.
Making the Frosting
- While the cake is baking make the frosting.
- In a mixing bowl beat together the cream cheese, butter, vanilla and icing sugar, until smooth.
Putting the Cake Together
- Let the cake cool in the pan completely before frosting.
- Once the cake is cooled, spread the frosting evenly on the cake.
- Optional: Sprinkle the frosted cake with the sweetened, shredded coconut.
- Cut and serve!
Notes
If you like pecans or raisins in your carrot cake, feel free to add 1/2 cup of either to the cake batter before baking.