Everyone loves a carrot cake, and I know that everyone is going to love this carrot cake sheet just as much. True it is not as thick as a cake, but that may be just what is needed.
This carrot cake has all the same ingredients and flavors, yet is not as thick as a cake. This recipe is the one you need to feed a crowd or bring to potlucks, picnics or parties.
There are multiple variations of carrot cake recipes, some that will include coconut, pineapple or raisins.
They are all perfect recipes, yet there is this one that tops all those recipes. This one recipe is extra special, extra flavorful and is sure to become your favorite.
Frequently Asked Questions:
What makes this recipe so special?
This is the one variation of an ordinary carrot cake that is going to amaze everyone. This recipe is basically a spice cake with added Carrot cake ingredients.
How do I store this cake?
The cake would be fine sitting on the counter as long as it is covered tightly. You can also keep it in an airtight container and place it in the refrigerator.
How long will this cake stay fresh?
On the counter, the cake will last for up to 4 days before it starts drying out. When kept in the refrigerator, it will last up to 5 days.
Can I freeze this carrot cake sheet?
It is possible to freeze this cake, however, it is recommended that it be frozen before any frosting is added.
What do you need to make Carrot Cake Sheet
1 cup Sugar
¾ cup Brown Sugar
½ cup Vegetable Oil
¾ cup Butter, unsalted
2 tsp Vanilla
4 eggs
2 tsp Baking Soda
¼ Baking Powder
2 cups Flour
½ tsp nutmeg
2 tsp Cinnamon
4 cups Carrots, grated, (shredded)
½ cup raisins
½ tsp Salt
¼ cup Pecans
Frosting:
½ cup Butter, softened
8 ounces Cream Cheese
1 tsp Vanilla
¼ tsp Salt
4 cups Confectioners Sugar
How to make Carrot Cake Sheet
FIRST STEP:
Preheat the oven to 350*
Lightly spray a baking sheet with nonstick spray
In a medium bowl combine the flour, cinnamon, salt, baking soda, baking powder, nutmeg
a)
b)
In another bowl combine the butter and the sugars with the vegetable oil, mix until fluffy and smooth
Beat in the eggs and the vanilla
a)
b)
Slowly add in the dry ingredients until just combined
Fold in the raisins, carrots and pecans
a)
b)
c)
Spread the batter in the sheet pan evenly
SECOND STEP:
Bake for 20 to 25 minutes, until a toothpick comes out clean
Remove from the oven and set to the side to cool
THIRD STEP:
While the cake is cooling, combine the cream cheese, and butter until the mix is fluffy
Beat in the vanilla and the salt
Slowly add in the Confectioners Sugar until you reach the consistency you like
When the cake is completely cooled spread the frosting over the entire cake
Top with added chopped pecans if desired
Slice into squares and serve
a)
b)
c)
Enjoy!
YUM!
Carrot Cake Sheet
Ingredients
- 1 cup Sugar
- ¾ cup Brown Sugar
- ½ cup Vegetable Oil
- ¾ cup Butter, unsalted
- 2 tsp Vanilla
- 4 eggs
- 2 tsp Baking Soda
- ¼ Baking Powder
- 2 cups Flour
- ½ tsp nutmeg
- 2 tsp Cinnamon
- 4 cups Carrots, grated, (shredded)
- ½ cup raisins
- ½ tsp Salt
- ¼ cup Pecans
- Frosting:
- ½ cup Butter, softened
- 8 ounces Cream Cheese
- 1 tsp Vanilla
- ¼ tsp Salt
- 4 cups Confectioners Sugar
Instructions
FIRST STEP:
Preheat the oven to 350*
Lightly spray a baking sheet with nonstick spray
In a medium bowl combine the flour, cinnamon, salt, baking soda, baking powder, nutmeg
In another bowl combine the butter and the sugars with the vegetable oil, mix until fluffy and smooth
Beat in the eggs and the vanilla
Slowly add in the dry ingredients until just combined
Fold in the raisins, carrots and pecans
Spread the batter in the sheet pan evenly
SECOND STEP:
Bake for 20 to 25 minutes, until a toothpick comes out clean
Remove from the oven and set to the side to cool
THIRD STEP:
While the cake is cooling, combine the cream cheese, and butter until the mix is fluffy
Beat in the vanilla and the salt
Slowly add in the Confectioners Sugar until you reach the consistency you like
When the cake is completely cooled spread the frosting over the entire cake
Top with added chopped pecans if desired
Slice into squares and serve
Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gSodium: 282mgCarbohydrates: 128gSugar: 14gProtein: 12g
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