This Carrot Sheet Cake with a rich cream cheese frosting is the perfect dessert for any occasion, especially Easter! It makes enough to feed a small crowd, or enough for your family to have a delicious dessert for the next few days. It's deliciously soft and moist, perfectly spiced and just truly irresistable!
Ready in: 3hours30minutes
2cups (283g)all-purpose flour(scoop and level to measure)
1cup (200g)granulated sugar
2/3cup (150g)packed light-brown sugar
3/4cup (175ml)vegetable oil or canola oil
3cups (340g)peeled finely shredded carrots(from about 1 lb)
1/2cupfinely chopped pecans, or more if covering entire cake
Carrots cut into miniature carrots and carrot tops,for decoration (optional)
Cream Cheese Frosting
12oz. (340g)cream cheese,nearly at room temperature
3/4cup (170g)unsalted butter,nearly at room temperature
5cups (625g)powdered sugar
Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds set aside.
In a large mixing bowl whisk together granulated sugar and brown sugar while breaking up any clumps of brown sugar with fingertips as needed.
Add in oil, applesauce, eggs and vanilla and using an electric hand mixer blend mixture until combined.
Blend in flour mixture then mix in carrots. Pour batter onto prepared baking sheet and spread into an even layer.
Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 27 minutes.
Let cake cool completely. Then frost with cream cheese frosting, sprinkle with pecans and carrot decoration just before serving.
Store cake in refrigerator.
For the frosting
In the bowl of an electric stand mixer (or using a hand mixer and mixing bowl) whip cream cheese and butter until smooth.
Add in vanilla and powdered sugar and whip until light and fluffy.