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Carrot Sheet Cake with Cream Cheese Frosting

5 from 2 reviews

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 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: 55 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

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!

Keywords: carrot sheet cake, carrot cake sheet cake