Carrot Sheet Cake
This is the Best Carrot Cake Recipe around! A moist, lightly spiced carrot cake topped with classic cream cheese frosting. A little added coconut and chopped walnuts adds some extra crunch and texture to satisfy all your cravings!
Servings: 20 slices
Ingredients
For the Cake
- 4 large eggs, at room temperature
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 cups shredded carrots
- ⅔ cup chopped walnuts
For the Frosting
- 1 stick ( 1/2-cup OR 8 tablespoons) unsalted butter, softened
- 1 package (8-ounces) cream cheese
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest , add more if you like a stronger lemon-taste
- 4 cups powdered sugar
- finely chopped walnuts, for garnish
- coconut shavings, for garnish, optional
Instructions
- Preheat oven to 350˚F.
- Grease a 15x10x1-inch pan with butter and then dust it with flour. Set aside. (You can also use an 18x13 baking sheet, but cake won’t be as tall)
- In your electric mixer’s bowl add eggs, oil, and sugar; beat until completely smooth.
- In a separate mixing bowl combine flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine.
- Add flour mixture to the egg mixture and beat well, until everything is thoroughly incorporated.
- Remove bowl from the mixer and stir in carrots and walnuts.
- Pour batter into previously prepared baking pan. Smooth out the top and rap the pan on your kitchen counter to even it out and eliminate any air bubbles.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- In the meantime, prepare the frosting.
- Combine butter and cream cheese in your electric mixer’s bowl; add vanilla and beat mixture until smooth.
- Add lemon zest and sugar, one cup at a time; continue to beat until completely incorporated, fluffy, and smooth.
- Remove cake from oven and let cool completely before frosting.
- When cake is completely cooled, cover it with prepared frosting.
- Sprinkle with walnuts and coconut shavings.
- Cut and serve.
- Store cake in refrigerator.
Nutrition
Calories: 352kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 237mg | Potassium: 120mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3548IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
