Carrot Sheet Cake

My aunt is famous in my family for her carrot sheet cake. It magically shows up exactly when you need it. And with its tender cinnamon-scented crumb and thick layer of cream cheese frosting, yes, you definitely need it.

And one of the reasons it magically shows up when you need it is because it’s so easy to bake. Now, I love a gorgeous layered carrot cake for special occasions. But sometimes that craving hits when you don’t have time to lavish on layers. That’s where this quick and easy recipe comes in handy..

Ingredients

 

For the cake:

  • Cooking spray

  • 2 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 4 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup granulated sugar

  • 3/4 cup canola oil

  • 4 cups grated carrots (a little less than 2 pounds)

For the frosting:

  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

  • Pinch kosher salt

Instructions

 

  1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking dish with cooking spray; set aside.

  2. Place 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a medium bowl and whisk to combine. Place 4 large eggs and 1 teaspoon vanilla extract in a medium bowl and whisk to combine; set both bowls aside.

  3. Place 1 cup granulated sugar and 3/4 cup canola oil in a the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer or whisk and large bowl.) With the mixer on low (or by hand), beat 1/3 of the flour into the sugar mixture. Beat in 1/3 of the egg mixture. Continue adding the flour and eggs in alternating additions. Stop mixing when the last of the flour is just barely incorporated. Add 4 cups grated carrots and fold them in by hand with a rubber spatula, working slowly and gently until the carrots are distributed and no more dry flour remains.

  4. Pour the batter into the baking dish and gently tap the dish a few times against the counter to work out the air bubbles. Bake for 25 minutes. Rotate the baking dish 180 degrees, then bake until the cake is slightly puffed in the middle and browned on the edges, and a toothpick inserted in the middle should come out clean, 20 to 25 minutes more.

  5. Place the cake on a wire rack and let cool completely before frosting, about 1 hour. You can also cover the cooled cake with plastic wrap and store at room temeperature to frost the next day.

  6. Place 8 ounces cream cheese and 4 tablespoons unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until combined. Gradually beat in 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt until the frosting starts to come together into lumps. Increase the speed to to high and continue to beat until fluffy and creamy, scraping down the sides of the bowl as needed. Dollop the frosting over the cake and spread into an even layer.

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