Craving a delightful dessert that’s easy to make and feeds a crowd? This Spiced Carrot Sheet Cake is your answer. You’ll love how simple it is to prepare, offering moist cake and creamy frosting in one perfect pan.
Key Ingredients & Substitutions:
- Carrots: Freshly grated carrots are best for flavor and moisture.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used.
- Granulated Sugar & Brown Sugar: Provides sweetness and moisture; you can adjust slightly to your preference.
- Vegetable Oil: Any neutral oil like canola or sunflower oil works well.
- Cream Cheese: Full-fat cream cheese makes the creamiest frosting.
- Spices: Cinnamon, nutmeg, and cloves add warmth. Feel free to adjust the amounts.
Ingredients:
For the Spiced Carrot Sheet Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 4-5 medium carrots)
- 1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, for consistency)
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Servings: 15-20 slices
- Calories per serving: Approximately 350-400 kcal (varies with serving size and ingredients)
- Tools Needed: 9×13 inch baking pan, large mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, ensuring the cake won’t stick. This makes for easy removal later when enjoying this sheet cake recipe.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures all your dry ingredients are evenly distributed for a consistent cake. Set this aside for a moment.
3. Mix Wet Ingredients
In another large bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Beat this mixture until it’s well combined and lightens in color. This creates the moist base for your delicious sheet cake.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough. Gently fold in the grated carrots and optional nuts last.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
6. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract, and add milk or cream if you desire a thinner consistency.
7. Frost and Serve Your Sheet Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can decorate with extra chopped nuts if you like. Slice and serve this delightful sheet cake recipe!
Variation Ideas:
- Pineapple Addition: Fold in 1/2 cup of drained crushed pineapple with the carrots for extra moisture and tang.
- Coconut Flakes: Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Orange Zest: Include 1 teaspoon of orange zest in the cake batter or frosting for a bright flavor.
- Raisins: Mix in 1/2 cup of golden or regular raisins with the carrots for added sweetness and chewiness.
Storage Instructions:
Store leftover Spiced Carrot Sheet Cake covered in the refrigerator for up to 3-4 days due to the cream cheese frosting. For longer storage, you can freeze individual slices tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
Q: Can I make this a gluten-free sheet cake?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q: Why is my carrot cake dry?
A: Overmixing the batter or overbaking the cake are common reasons. Ensure you mix until just combined and remove the cake from the oven when a skewer comes out clean.
Q: Do I need to grate my own carrots?
A: Freshly grated carrots provide the best moisture and texture for this sheet cake recipe. Pre-shredded carrots can be drier.
Q: Can I make the frosting ahead of time?
A: Yes, you can prepare the cream cheese frosting up to 2 days in advance. Store it in an airtight container in the refrigerator and re-whip it before using.
Q: What if I don’t have all the spices?
A: Cinnamon is key, but you can adjust the amounts of nutmeg and cloves or omit one if you don’t have it. The cake will still be delicious.
Q: Can I bake this in a different size pan?
A: While designed for a 9×13 inch pan, you could use two 8-inch round pans, adjusting the baking time. Keep an eye on it, as cook times for sheet cake recipes vary by pan size.