Let me introduce you to this exquisite masterpiece. The Carrot Sheet Cake; it’s moist and full of flavor, which I love! It comes together in a snap and can be made by hand though an electric mixer is preferable.

What Is Carrot Sheet Cake

Carrot Sheet Cake is one of the best-tasting cakes I have come across. It is very soft, moist, and tender, which makes it go down so effortlessly. Reason being that it uses oil (unflavored), which also makes the moist tenderness last longer. 

Fun Facts

  • National carrot cake day is on February 3rd of every year.
  • Carrot cake texture, along with color, is due to the orange carrot flakes.
  • The world’s largest known Carrot Cake weighs 2,075 kg. 

Origin

The origin of Carrot cake has been the source of many historians’ debate. As far back as 1591, when the “pudding in a carret(sic) root” recipe was published. However, in 1824 Antoine Beauvilliers published an English version of his book “L’art Du Cuisinier,” which had a recipe for carrot cakes in the translation of a previous recipe, “Gâteau de carrottes.”  

When To Serve

You can serve this at birthday parties; it will be a hit with kids. It also receives a great response when at fundraisers and bake sales this hasn’t failed me yet. A carrot sheet cake also makes a great dessert after a dinner-date if you aim to impress. 

Best With

This cake serves well with various garnishes. For example, you can pair it with pineapples(can be crushed) or dried coconuts that add an exquisite flavor. The common garnishes seen are nuts like almonds, pecan, or cashew.

How one of the main ingredients works

Oil: In this recipe, oil is used instead of butter, but for a few reasons. First, it is unflavored, so it will not affect the cake’s taste, effectively ensuring a more natural flavor. Secondly, the oil is responsible for the moistness of the cake. 

Method Of Baking

Preheat the oven, grease your pan, and set aside. Beat eggs, oil, and sugar until smooth. Add dry ingredients to a medium bowl and whisk to combine, then pour flour mixture into the egg mixture mixing until fully incorporated.

Fold in carrots and walnuts, then pour into greased pan, and bake for 35 minutes. While the cake is baking, mix all the frosting ingredients in a bowl until fluffy. Remove cake and let cool, then frost it. Finish by garnishing it with walnuts and coconut shavings. Cut and serve. 

Key Terms

Offset spatula: An offset spatula is a simple tool used in baking. It is a long, narrow, and flexible metal blade with a wooden or plastic handle. It is used to smooth cake batters into corners of baking pans, loosens cakes from their pans with ease, and apply frosting to cakes. 

Why You Should Make This

Are you trying to catch the eyes of potential admirers? Or to impress your guests. This cake is perfect for you as it is visually appealing. The carrot sheet cake is a combination of easy to acquire ingredients creating a simple cake that gives the impression of a luxury cake made by professionals.

 

Question & Answer

Q) What is 350°F to °C?

A) 350°C is approximately 180°C.

Q) What if I don’t have an offset spatula?

A) You can use any rubber spatula instead or use a large spoon.

Q) What size should the shredded carrots be?

A) The smaller you can shred the carrots, the easier it is to incorporate them into the mixture.

 Closing

It’s so easy to fall in love with just the sight of this cake. It is easy to make by combining the ingredients, bake, decorate, and serve. I highly recommend this is cake to everyone (except those who are allergic, of course).

 

Yield: 20 slices

Carrot Sheet Cake

Carrot Sheet Cake

Sink your teeth into this cake and enjoy the flavorful sensation.

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Cake:

  • 4 large eggs(room temperature)
  • 3 cups carrots(shredded)
  • 2 all-purpose flour
  • 1 cup vegetable oil
  • 2 granulated sugar
  • 1/2 tsp salt
  • 2/3 cup chopped walnuts
  • 2 baking soda
  • 1/4 baking powder
  • 2 ground cinnamon
  • 1/4 ground nutmeg

For the Frosting

  • 4 cups powdered sugar
  • 1/2 lb cream cheese
  • 1 stick unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest

Instructions

    For The Cake

    1. Heat oven at 176°C. Butter a 15x10x1-inch pan and dust with flour, then set it aside.
    2. With an electric mixer, cream eggs, oil, and sugar until completely smooth.
    3. With a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined. Add the flour mixture 1/2 at a time, clearing the sides of the bowl until incorporated.
    4. Take it from the mixer and use a rubber spatula to fold in walnuts and shredded carrots.
    5. Transfer the batter to the prepared sheet pan, smooth out the top of the batter(using an offset spatula), after which you can tap the sheet(lightly)on the kitchen counter to remove air bubbles. Do this to create a level cake.
    6. Put the cake into the already preheated oven and bake for 35 minutes. It is ready when you can put a toothpick in the center, and it comes out clean.

    For The Frosting

    1. While the cake bakes, combine cream cheese, butter, and vanilla to your electric mixer and beat till smooth for the frosting.
    2. Incorporate lemon zest and sugar one cup at a time into the cream cheese mixture smooth.
    3. Take the cake from the oven and let it cool completely before frosting.
    4. Add frosting and smooth out, then sprinkle walnuts and coconut shavings.
    5. Cut and serve. To store, refrigerate it.

     

     

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