Don't have time for a layer cake? This Carrot Sheet Cake is where it's at! The perfect dessert for your Easter dinner or spring celebration, this Carrot Cake Sheet Cake with Cream Cheese frosting is amazing!
Preheat oven to 350 degrees. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. Set aside.
In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
With a hand or stand mixer, combine the oil, eggs, vanilla and shredded carrots.
With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.
Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
Spread the frosting evenly over the top of the cooled sheet cake.
Optional topping: Clover Valley Chopped Pecans
Notes
Storage: The cake will keep at room temperature but will only last a day. For best results, store covered or in a resealable container in the refrigerator. Cake will keep for up to 5 days refrigerated.Freezing: The cake can be frozen. For best results, wrap slices individually using press-and-seal wrap and store in a freezer-safe container or freezer bag. To defrost, leave cake slices out at room temperature, or let defrost in the refrigerator for 24 hours.Frosting: Be sure to reference my post for How to Make Cream Cheese Frosting for the best techniques and pro tips.