Carrot Cake Sheet Cake

Moist carrot cake is covered in a silky smooth cream cheese frosting for a simple, yet absolutely delicious dessert!

Prep Time20

Cook Time30

Cool Time1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: carrot cake

Servings:

Calories: 367kcal

Preheat oven to 350°F and grease a 9x13 inch baking pan.
In a mixing bowl, stir together the flour, baking powder, baking soda, salt and cinnamon; set aside.
2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon
In a stand mixer or large mixing bowl, combine the oil, sugar, brown sugar, eggs, applesauce and vanilla; add the shredded carrots and mix well.
1 cup vegetable oil, 1 cup sugar, 1 cup brown sugar, 4 eggs, 1/2 cup applesauce, 1 teaspoon vanilla, 3 cups shredded carrots
Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix).
Pour into prepared sheet pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick in the center comes out clean. (A few moist crumbs are fine, but you don't want it to be gooey). Let cool completely.
Make the frosting: Beat the cream cheese and butter until fluffy. Beat in the powdered sugar and vanilla until smooth.
1 8-ounce package cream cheese, 3 tablespoons butter, 3 cups powdered sugar, 1 teaspoon vanilla
Spread the frosting over the cooled carrot cake. Decorate with sprinkles, pecans, or little candy carrots.
Store the finished cake in the refrigerator.

To add raisins: Add 1/4 to 1/2 cup of raisins (regular or golden) to the batter when you stir in the carrots.

To add walnuts or pecans: Add 1/4 to 1/2 cup of chopped nuts when you stir in the carrots. Toast them prior to adding for extra flavor and crunch!

For a thinner cake, you can opt to bake this in a jellyroll pan. It'll take about 5-8 fewer minutes in the oven.