Carrot Sheet Cake with Cream Cheese Frosting

Tuesday, March 24, 2015
Carrot Cake3

Carrot Cake

Carrot Cake2 Carrot Sheet Cake with Cream Cheese Frosting

1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup pureed cooked carrot
1 cup pureed crushed pineapple
1/2 cup very finely chopped toasted pecans
2 large eggs
1/3 cup oil (I used coconut)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract

Cream Cheese Frosting
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat a 13x9-inch baking dish with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together carrot, pineapple, pecans, eggs, oil, brown sugar, granulated sugar and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Spread batter into prepared pan.

Bake 20-25 minutes, or until well risen, light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the cream cheese frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until smooth and creamy.  Beat in confectioners' sugar and vanilla until well combined and smooth.  Spread frosting over cooled cake.

Makes 12 servings

9 comments on "Carrot Sheet Cake with Cream Cheese Frosting"
  1. Seriously! That is the best tip ever for doing the tedious carrot part... and, this looks so delicious... pinning now!

  2. anything other than cream cheese frosting on a carrot cake would be sacrilege. :)

  3. I always enjoy seeing how people make their carrot cakes, since it's an easy cake for nearly any occasion. I puree raw carrots for mine and they seem to cook through. But my carrot cake is also pretty thick, so maybe the longer baking time helps. I also use some walnut oil for about a third of the vegetable oil in the recipe, it adds a nice flavor and enhances the flavor of the walnuts I put in. Coconut oil is a great idea too -- I think I'll add that to the mix. The other thing I love doing is folding some lemon curd into the frosting -- it brightens up the whole cake.

    1. Oooh I love the lemon curd idea! That sounds amazing!

  4. Pureed cooked carrots = baby food! Always have a few jars on hand. Colleen