Carrot Sheet Cake
This delicious and easy carrot sheet cake is a great portable spring dessert. This moist and delicious carrot cake is topped with a divine cream cheese frosting.
Ingredients
EASY CARROT CAKE RECIPE
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup melted and cooled butter
- 3/4 cup vegetable oil
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1/8 teaspoon allspice
- 4 cups grated carrots
- Optional - add in one cup of shredded coconut pineapple, pecans or walnuts
CREAM CHEESE FROSTING INGREDIENTS:
- 1 pkg. 8 oz. Cream Cheese, softened
- 1/2 cup butter softened
- 1 tsp. vanilla
- 3 1/2 - 4 cups powdered sugar
- Pinch of salt
Instructions
CARROT CAKE DIRECTIONS:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together eggs, sugars and vanilla extract. Add in melted butter and oil, mix well to combine.
- In a separate bowl combine dry ingredients (not including carrots). Mix together. Add dry ingredients to wet ingredients and stir until just mixed. Stir in carrots and any mix in items. Pour into a 13x9 pan that has been sprayed with non-stick cooking oil spray, or buttered and floured.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely prior to frosting.
CREAM CHEESE FROSTING DIRECTIONS:
- BEAT cream cheese, butter, and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in salt. If frosting is thicker than you desire, add a few drops of milk. If it's thinner than you desire, increase powdered sugar by one tablespoon at a time. Frost cake.
Notes
DUE TO CREAM CHEESE FROSTING I SUGGEST THIS CAKE BE STORE IN THE REFRIGERATOR.
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