Best 4 Carrot Sheet Cake Recipes

In the world of delectable desserts, the carrot sheet cake stands tall as an embodiment of moist, flavorful indulgence. With its distinct orange hue and intricate layers, it's a delightful confection that has captured the hearts of many. This comprehensive guide aims to lead you on a culinary journey, unveiling the secrets behind creating the ultimate carrot sheet cake. Whether you're a seasoned baker or a novice cook, let us delve into the world of this delectable treat and discover the perfect recipe to tantalize your taste buds.

Here are our top 4 tried and tested recipes!

CARROT SHEET CAKE

Carrot Sheet Cake image

We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 30 servings.

Number Of Ingredients 16

Ingredients

4 large eggs, room temperature
1 cup canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Steps:

Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT SHEET CAKE

Carrot Sheet Cake image

This carrot cake is such a well loved recipe in my family. It's delicious, moist, and unlike most recipes I've ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.

Provided by thedailygourmet

Categories Desserts Cakes Sheet Cake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 17

Ingredients

cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons salt
4 large eggs
2 cups white sugar
1 ½ cups oil
1 (8 ounce) can crushed pineapple, drained
1 ⅓ cups finely grated carrots
1 cup sweetened flaked coconut
½ cup chopped walnuts
1 stick unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups sifted powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 36.1 g, Cholesterol 51.4 mg, Fat 24.1 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 317.9 mg, Sugar 26.4 g

SHEET PAN ZUCCHINI CARROT CAKE

Sheet Pan Zucchini Carrot Cake image

This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.

Provided by Lena

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 20

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
1 cup shredded coconut
6 teaspoons baking powder
1 pinch salt
1 ⅛ cups unsalted butter, at room temperature
1 ¼ cups white sugar
4 teaspoons vanilla sugar
6 eggs
2 ¼ cups finely grated zucchini, excess moisture squeezed out
2 ¼ cups finely grated carrots, excess moisture squeezed out
4 tablespoons milk, or more as needed
1 large orange, juiced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
Combine flour, coconut, baking powder, and salt in a bowl.
Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g

BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING

Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting image

This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

Provided by Kim

Categories Desserts Cakes Sheet Cake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

Ingredients

1 cup unsalted butter
1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup firmly packed dark brown sugar
4 eggs, at room temperature
1 ½ teaspoons vanilla extract
3 cups shredded carrots
½ cup chopped walnuts
½ cup raisins
6 tablespoons unsalted butter
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
Spread frosting over the cooled cake. Chill cake until ready to serve.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g

Tips:

Use fresh carrots: Fresh carrots provide the best flavor and texture to your carrot sheet cake. Look for carrots that are firm and have a deep orange color.
Grate the carrots finely: Finely grated carrots will distribute evenly throughout the cake batter and provide a moist, tender crumb.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Sift the flour and baking powder together before adding them to the batter: This will help to ensure that the cake is light and airy.
Do not overmix the batter: Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven: This will help to prevent the cake from sinking in the center.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Carrot sheet cake is a delicious and versatile cake that can be enjoyed for any occasion. With its moist, tender crumb and sweet, spicy flavor, it's sure to be a hit with everyone. So next time you're looking for a special dessert to make, give carrot sheet cake a try.