carrot sheet cake with thick cream cheese frosting

Today’s post makes me unbelievably happy, because this Carrot Sheet Cake recipe comes to you from the brand-new cookbook Eat More Plants, authored by Foodtography School alum Molly Krebs!

Molly was one of my original Foodtography School (my online food photography school) students back in 2017. She was a naturally talented cook and photographer from the start, and was a total sponge when it came to learning. 

carrot sheet cake with a thick layer of cream cheese frosting cut into 12 pieces

Fast forward to about 6 months ago, when Molly emailed me to let me know she was coming out with a cookbook. I nearly jumped out of my seat I was so happy for her! A Foodtography School alum authoring a cookbook? MAJOR! 

Molly asked if I’d write a little blurb for the book, and of course I said yes. But that wasn’t enough for me. I just had to share a recipe from this book with you all, because I’m so proud of everything Molly has accomplished. I want to shout it from the rooftops! 

carrot cake sheet cake pieces

So of course I had to share a baking recipe from Molly’s book, hence this delicious Carrot Sheet Cake with Chai Cream Cheese Frosting.

Sidenote: chai cream cheese frosting why the heck didn’t I think of that?!

This carrot sheet cake was incredibly moist, perfect for a crowd, and easy to whip up in under an hour. Aka my perfect dessert.

carrot sheet cake with cookbook eat more plants

If you are looking for a fantastic cookbook this season, you’ve got to check out Molly’s book. Of course I’m a little biased, but having made 3 recipes from the book now I can also say the food is absolutely delicious. 

I can’t even begin to describe how happy it makes me to see Foodtography alums out there absolutely killing it. Congratulations, Molly. You deserve all the success in the world! 

overhead shot of carrot cake sheet cake with a spoonful of frosting

Print

Carrot Sheet Cake with Chai Cream Cheese Frosting

carrot sheet cake with thick cream cheese frosting
  • Author: Molly Krebs
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

for the cake

  • 2¼ cups (288 g) all purpose flour
  • 1 tbsp (7 g) cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (108 g) light brown sugar, loosely packed
  • ¾ cup (144 g) granulated sugar
  • 3 large eggs
  • 1 tbsp (15 ml) vanilla extract
  • ¾ cup (180 ml) vegetable oil
  • ¾ cup (180 ml) buttermilk
  • 1½ cups (338 g) canned crushed pineapple
  • 3 cups (330 g) grated carrots
  • 1 cup (115 g) chopped walnuts
  • ¾ cup (114 g) raisins

for the chai cream cheese frosting

  • ½ cup (115 g) unsalted butter, softened to room temperature
  • 8 ounces (240 g) cream cheese, softened to room temperature
  • 3½ cups (455 g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • pinch of salt

Instructions

  1. To make the cake, preheat the oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper and spray. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla until smooth. Add the oil and whisk to combine. Add the buttermilk and whisk to combine. Add the pineapple and carrots and stir with a rubber spatula to combine. Add the flour mixture to the sugar mixture, folding with a rubber spatula until the two are just combined. Fold in the walnuts and raisins.
  4. Pour the batter into the prepared baking pan and smooth out the top with a rubber spatula. Bake the cake for 50 minutes, or until a toothpick inserted into the center comes out clean, the center of the cake is set, and the edges are golden brown. Let the cake cool for 20 minutes in the pan, then invert the cake onto a cooling rack to cool the rest of the way.
  5. To make the chai-cream cheese frosting, combine the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once the powdered sugar had been incorporated, add the vanilla, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt. Increase the speed to high and beat for 2 minutes.
  6. Place the cake on a serving platter and frost the top of the cake with chai-cream cheese frosting. Cut into squares and serve.

Notes

*If you’d like to make this ahead of time, you can make the cake in advance and wrap it tightly in wax paper for up to 2 days. The frosting is best when made right before assembling and serving.

Keywords: easy, spiced

carrot sheet cake pieces on a cooling rack

 

5 comments

Debbie the NY Baker
Reply

What a great recipe! Thanks for sharing it. One question: is the crushed pineapple added drained or undrained? Thank you!

Sarah | Broma Bakery
Reply

Undrained!

Debbie the NY Baker
Reply

Thank you so much, Sarah! I plan on making this for Fellowship Time at Church on Sunday – will let you know how it turns out ~ and I’m certain folk will love it!

Sofi | Broma Bakery
Reply

What a great idea! Let us know how it goes 🙂

Dariana
Reply

Omg girl…you are good!!!!! The best carrot cakes are always with the pineapple. Also I love your Chai Frosting. 10 out of Ten😁🍭🎂

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