- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- 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
- Preheat the oven to 350°F. Line a 9 x 13 x 3-inch cake pan with parchment paper on all sides. Set aside.
- In a large bowl, finely shred the carrots. Add the sugar, oil, eggs, milk, and vanilla extract. Mix well
- In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.
- Fold in the raisins (if using), and shredded coconut. Pour the batter into the prepared pan.
- Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
- 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.
- 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
