Carrot Cake Sheet

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.

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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

Carrot Cake Sheet

Yield: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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: 1
Amount Per Serving: Calories: 124Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gSodium: 282mgCarbohydrates: 128gSugar: 14gProtein: 12g