Carrot Sheet Cake with Cream Cheese Frosting

This one-bowl carrot sheet cake is without a doubt the best carrot cake I’ve ever had! It’s supremely soft, super moist, loaded with carrots, and topped with a dreamy cream cheese frosting. Basically, it’s the best thing you’ll ever eat.

This post is sponsored by ALDI. Thank you for continuing to support the brands that make Broma possible.

Carrot Cake Sheet Cake

Calling all carrot cake fanatics! It’s a no-brainer that carrot cake is one of the BEST cakes on planet earth, but sometimes making a multi-layered frosted cake can seem like a lot of work. That’s where this carrot cake sheet cake comes in. Now you can inhale your carrot cake even faster with this one-bowl carrot sheet cake topped with a dreamy cream cheese frosting. This carrot cake recipe is hearty, a lil’ spicy, supremely soft and super moist thanks to two full cups of freshly grated carrots. So, I personally feel good about eating this for breakfast. Hehe.

Ingredients for this carrot sheet cake

You’ll need a fair amount of ingredients to make this carrot sheet cake, but luckily you can find them all at amazing prices at your local ALDI. From Easter basket candy to fresh spring produce and everything in between, ALDI has everything you need for all your spring occasions! You can shop in store, get your groceries delivered via Instacart or shop online and do curbside pickup at your ALDI! So whatever way grocery shopping fits into your busy spring schedule, ALDI has got you covered!

Here’s your shopping list:

• Baker’s Corner Granulated Sugar
• Carlini Vegetable Oil
• Eggs
• Milk
• Pure Vanilla Extract
• Baker’s Corner All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Ground Ginger
• Ground Cinnamon
• Fresh Carrots
• Baker’s Corner Sweetened Coconut Flakes
• Southern Grove Raisins (optional)
• Happy Farms Cream Cheese
• Butter
• Baker’s Corner Powdered Sugar

How to make carrot sheet cake?

If there’s one dessert I love making, it’s a one-bowl cake. It’s so easy to make, super easy to clean up, and you don’t need any fancy kitchen tools to produce a cake that tastes worthy of a bakery–a big win in my book. Simply stir together all the wet ingredients, add the dry ingredients, mix until combined and bake it off.

It truly doesn’t get any easier!

What makes this carrot cake THE BEST?

A few things make this carrot cake recipe the best of all time, and we’ll break them down right here, so you know exactly what you’re getting yourself into before you make this crazy good sheet cake recipe:

• Sweetened coconut flakes: The Baker’s Corner Sweetened Coconut Flakes are nonnegotiable for me. They add an almost tropical sweetness, break up the crumb of the cake to make it even more tender, and complement the spices so well. It’s not overwhelming at all, and adds a wonderful layer of complexity to the flavor of this carrot cake
• Sugar: The high sugar content makes this cake supremely soft and fluffy. Because let’s face it: if you’re going to eat a cake, this isn’t the time to skimp on sugar. It’s worth it to have a little more when it means it creates the most tender crumb ever!
• Vegetable oil: Using Carlini Vegetable Oil instead of butter keeps the carrot cake EXTRA moist. So moist that it keeps for 5 days in the fridge without getting dry. Amazing, right?
• Keeping the carrots, moisture and all: Do NOT squeeze the moisture out of your shredded carrots. Lots of recipes call for draining excess moisture from your carrot cake, but that instantly takes away the moistness of this cake. Carrots do have a lot of moisture, but you want those in your cake to keep it the moistest it can be! I like to start off the cake by grating the carrots first, right into the bowl you’ll use to make the cake. It makes clean up easier and ensures you keep all those carrot juices in there!
• It’s easy as pie… or, erm, cake: Seriously, it’s the easiest cake I know. Mix together the wet ingredients, fold in the dry, and you’re donezo. No creaming butter, no back and forth folding of flour and milk, just mix it all together and plop it into the oven at 350°F

Happy carrot cake eating, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55mins
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Carrot Sheet Cake with Cream Cheese Frosting

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This one-bowl carrot sheet cake is without a doubt the best carrot cake I’ve ever had! It’s supremely soft, super moist, loaded with carrots, and topped with a dreamy cream cheese frosting. Basically, it’s the best thing you’ll ever eat.

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55mins
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

• 1 1/2 cups Baker’s Corner Granulated Sugar
• 1 cup Carlini Vegetable Oil
• 4 large eggs, room temperature
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 2 cups Baker’s Corner All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 2 cups shredded carrots (about 3 large carrots)
• 3/4 cup Baker’s Corner Sweetened Coconut Flakes
• 1/2 cup Southern Grove Raisins (optional)

For the cream cheese frosting

• 4 ounces Happy Farms Cream Cheese
• 1/2 cup unsalted butter, room temperature
• 2 1/2 cups Baker’s Corner Powdered Sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Line a 9 x 13 x 3-inch cake pan with parchment paper on all sides. Set aside.
2. In a large bowl, finely shred the carrots. Add the sugar, oil, eggs, milk, and vanilla extract. Mix well
3. In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.
4. Fold in the raisins (if using), and shredded coconut. Pour the batter into the prepared pan.
5. Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
6. While the cake cools, make the frosting. To make frosting, whip butter and cream cheese in a stand mixer on high speed for 1 minute. Lower the speed and add in the powdered sugar, salt, and vanilla extract, mixing until combined.
7. Spread the frosting over the cooled cake, using a spoon or an offset spatula to make big swirls. If desired, top with finely chopped nuts! Enjoy!