Carrot Sheet Cake with Whipped Cream Cheese Frosting
Yield: 24Servings (11X17-inch sheet pan)
Prep Time: 20 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr
Ingredients
Cake:
4largeeggs
¾cupoil
¾cupunsweetened applesauce
¾cupwater
2teaspoonsvanilla
3cups(636g)sugar
3 ½cups(497g)flour
1tablespooncinnamon
½teaspoonallspice
1teaspoonground nutmeg
2teaspoonssalt
2teaspoonsbaking soda
2teaspoonsbaking powder
1 ½poundscarrots, washed and ends trimmed (they don’t need to be peeled)
Frosting:
½cup(113g)butter, softened
8ounces(227g)cream cheese, softened
3 ¾cups(428g)powdered sugar
2teaspoonsvanilla
⅔cupheavy whipping cream
Instructions
Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.
In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.
In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 25-30 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.
For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.
Notes
Halving the Recipe: this recipe works great halved and baked in a greased 9X13-inch pan. It bakes in about 20-22 minutes in my oven when halved.