Carrot Sheet Cake
Ingredients
Dry Mix
-
2 ½
cups
all-purpose flour
-
2
teaspoons
baking soda
-
2
teaspoons
ground cinnamon
-
1
teaspoon
freshly ground nutmeg
-
1
teaspoon
kosher salt
-
½
teaspoon
ground ginger
Wet Mix
-
½
cup
unsalted butter
-
1
cup
white granulated sugar
-
1
cup
brown sugar
-
½
cup
neutral oil
-
3
large
eggs
-
¾
cup
buttermilk
-
2 ½
cups
grated carrots
-
1 ½
cups
chopped walnuts
Frosting
-
½
cup
unsalted butter
-
8
ounces
cream cheese
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
ground cardamom
-
1
teaspoon
pure vanilla extract
-
1
pinch
salt
-
3
cups
powdered sugar
-
2
tablespoons
heavy cream
Buttercream for Flowers
-
1
cup
unsalted butter
-
4
cups
powdered sugar
-
1
pinch
salt
-
1
tablespoon
heavy cream
-
1
tablespoon
food gel coloring
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- Whisk together the dry ingredients in a medium bowl and set aside.
- In a stand mixer, beat the butter, white sugar, and brown sugar until fluffy.
- Add the oil and eggs to the mixture and beat until combined.
- Alternately add the buttermilk and dry mixture to the butter mixture until just combined.
- Fold in the grated carrots and walnuts until evenly distributed.
- Pour the batter into the prepared pan and bake for 35-40 minutes.
- Allow the cake to cool for about 5 minutes before transferring it to a cooling rack.
- For the frosting, brown the butter in a saucepan and let it cool.
- Beat the cooled brown butter with cream cheese until smooth, then add powdered sugar, vanilla, salt, and heavy cream.
- Spread the frosting over the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
4g
Total carbohydrates
24g
Total protein
2g
Sodium
20mg
Cholesterol
24mg
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