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Carrot Sheet Cake with Perfect Cream Cheese Frosting

A wonderful dessert to feed a crowd and great around Thanksgiving or Spring!
Print Recipe

Ingredients
  

For the carrot cake:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 4 large eggs room temperature
  • 1 1/2 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed pineapple partially drained
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups shredded carrots

For the cream cheese frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy whipping cream
  • 1/2 cup finely chopped pecans optional topping

Instructions
 

Carrot Cake:

  • In a mixing bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and set aside.
  • In another mixing bowl, whisk oil, eggs, brown sugar, granulated sugar, applesauce, pineapple, and vanilla extract then add in shredded carrots and combine well.
  • Pour the wet ingredients into the dry ingredients and mix with a Dutch whisk or spatula/spoon until combined. Make sure you don’t overmix.
  • Pour batter into sheet pan sprayed with non-stick cooking spray and spread evenly.
  • Bake in a preheated 350 degree Fahrenheit oven for 25 minutes, or until a toothpick inserted comes out clean.
  • Remove and let cool completely before frosting.

Cream Cheese Frosting:

  • In the meantime, make the frosting. Using a hand mixer, combine the softened cream cheese and butter until smooth.
  • Add powdered sugar and vanilla extract and continue to mix until creamy.
  • Lastly, add heavy whipping cream and mix until well incorporated and frosting is whipped…about another minute.
  • Spread frosting over cooled cake and sprinkle with chopped pecans. If you are decorating with colored frosting, then sprinkle pecans around decorations or leave off completely, if you prefer.
  • Cover and refrigerate until ready to use. Best to eat within a few days after making.

Notes

Kali Orexi!