Carrot Sheet Cake with Cream Cheese Frosting

Prep: 25 minutes   Cook: 32 minutes   Total: 2 hours including cooling   Serves: 12 servings

Why you’ll love this recipe

There are no layers to stack, the batter uses straightforward pantry ingredients, and the cake can be made a day ahead. Finely grated carrots melt into the crumb instead of leaving large, firm pieces.

Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• ¾ cup neutral oil
• 3 large eggs, at room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• ½ cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 2½ cups finely grated carrots (about 280 g)
• ½ cup chopped pecans or walnuts (optional)
• For the frosting: 8 ounces block cream cheese, softened
• For the frosting: ½ cup unsalted butter, softened
• For the frosting: 2 cups powdered sugar
• For the frosting: 1 teaspoon vanilla extract and a pinch of salt

Instructions

1. Heat the oven to 350°F. Grease a 9×13-inch metal baking pan and line it with parchment paper, leaving an overhang on two sides.
2. Whisk the flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl.
3. In a large bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until smooth.
4. Fold the dry mixture into the wet ingredients just until combined. Fold in the grated carrots and nuts, if using.
5. Spread the batter evenly in the pan. Bake for 28 to 34 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Cool completely in the pan.
6. Beat the cream cheese and butter until smooth. Mix in the powdered sugar, vanilla, and salt on low speed, then beat briefly until fluffy. Spread over the completely cooled cake and cut into 12 pieces.

Success tips and variations

• Grate carrots on the small holes of a box grater so they soften fully while baking.
• Use block-style cream cheese; spreadable tub cream cheese can make the frosting loose.
• Let every frosting ingredient soften at room temperature before mixing to prevent lumps.
• For a nut-free cake, simply omit the pecans or walnuts.

Storage and reheating

Cover and refrigerate the frosted cake for up to 5 days. Let slices stand at room temperature for 15 to 20 minutes before serving. Freeze unfrosted cake pieces for up to 2 months.

Food-safety note: Because the frosting contains cream cheese and butter, refrigerate the frosted cake within 2 hours and return leftovers to the refrigerator promptly.

Estimated nutrition

Per serving: 430 calories, 5 g protein, 55 g carbohydrate, 22 g fat, 2 g fiber, and 350 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.