Carrot Sheet Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
1
tsp
baking soda
-
½
tsp
salt
-
2
tsp
ground cinnamon
-
½
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
1
cup
granulated sugar
-
⅔
cup
packed light-brown sugar
-
¾
cup
vegetable oil or canola oil
-
½
cup
applesauce
-
4
large
eggs
-
1
tsp
vanilla extract
-
3
cups
peeled finely shredded carrots
-
½
cup
finely chopped pecans
-
Carrots cut into miniature carrots and carrot tops
optional
for decoration
The frosting
-
12
oz
cream cheese
-
¾
cup
unsalted butter
-
1
tsp
vanilla extract
-
5
cups
powdered sugar
Instructions
- Preheat the oven to 350°F and prepare a rimmed 18 by 13-inch baking sheet with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, combine granulated sugar and brown sugar, breaking up any clumps.
- Add oil, applesauce, eggs, and vanilla to the sugar mixture and blend until combined.
- Mix in the flour mixture and then add the shredded carrots.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 23 to 27 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting with cream cheese frosting and adding pecans and carrot decorations.
Nutrition Facts (estimated)
Servings
20
Calories
477
Total fat
24g
Total carbohydrates
63g
Total protein
4g
Sodium
205mg
Cholesterol
74mg
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