Carrot Sheet Cake with Whipped Cream Cheese Frosting
Ingredients
Cake:
- 1 ½ pounds carrots, washed and ends trimmed (they don’t need to be peeled)
- 3 cups (636 g) sugar
- 4 large (200 g) eggs
- ¾ cup (145 g) oil
- ¾ cup (190 g) unsweetened applesauce
- ¾ cup (172 g) water
- 2 teaspoons vanilla
- 3 ½ cups (497 g) flour
- 1 tablespoon cinnamon
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon allspice
- Toasted, chopped pecans, for serving (optional)
Frosting:
- 8 ounces (227 g) cream cheese, softened to room temperature
- ½ cup (113 g) butter, softened to room temperature
- 2 teaspoons vanilla extract
- 3 ¾ cups (428 g) powdered sugar
- ⅔ cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees. Lightly grease a half sheet pan (11X17-inch rimmed baking sheet).
- For the cake, shred the carrots finely on a box grater or food processor (the yield should be 4 1/2 to 5 cups/about 520 g). Set aside.
- In a large mixing bowl combine the sugar, eggs, oil, applesauce, water and vanilla. Whisk until well-combined.
- Add the flour, cinnamon, salt, baking soda, baking powder, nutmeg and allspice. Stir until no dry streaks remain.
- Add the carrots and mix until evenly combined.
- Bake the cake for 25 to 27 minutes the top springs back lightly to the touch. Let cool completely.
- For the frosting, in a stand mixer fitted with the paddle attachment or in a medium bowl using a handheld electric mixer, add the cream cheese, butter and vanilla and mix on medium speed until light and creamy.
- Gradually add the powdered sugar and mix on low speed until well-combined, scraping down the sides of the bowl as needed.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and mix gently until evenly combined and the frosting is smooth and creamy.
- Frost the cooled cake evenly with the frosting. Sprinkle with chopped pecans, if using. Cut into squares and serve.
Notes
High Elevation/Full Sheet Pan: this recipe fills a half sheet pan very full. If you live at high elevation (where cakes are prone to overflow), use a deeper pan, if you have one, or remove 1 1/2 to 2 cups of the batter before baking and bake the extra batter as cupcakes.
Halving the Recipe: this recipe works great halved and baked in a greased 9X13-inch pan for 20-22 minutes.