This Easy Carrot Sheet Cake is rich, moist and so easy to make. Mixed in one bowl, baked and frosted with a sweet cream cheese frosting, this cake makes one delicious dessert.
I really don’t know which I love more, loaf cakes or sheet cakes. These types of cakes are so easy to make, with a quick spread of frosting or a dusting of powdered sugar, it couldn’t get any easier.
Just like this carrot sheet cake, easy to prepare, bake and frost. This is such an amazingly delicious cake, sweetened with brown sugar giving it that rich taste ,soft moist texture and beautiful color.
MAKING THE CARROT SHEET CAKE
The brown sugar and oil is first mixed together. To that the eggs and dry ingredients are added. The grated carrots are then folded in. At this stage you could add currants, raisins or pecans if you prefer.
To this recipe I have just added in a ¼ cup of currants, but this is totally optional. I have made this cake many times without adding currants, raisins, or pecans and it turned out just as perfectly delicious.
Pour out the mixture in a greased and lined tin. Here I used a square 9 inch / 23cm square tin and baked the cake for between 35 and 40 minutes in a preheated oven of 320°F /160°C.
This is just a guide, so depending on the tin you use and your oven temperature it could take a few minutes longer or quicker. If you find that the top of the cake is browning too fast before it has been baked, then just cover it loosely with foil, ensuring that it is not touching the batter.
A skewer inserted into the cake should come out clean when it is baked.
Remove from the oven and leave the cake n the pan for 10 minutes before turning out onto a wire rack to cool completely before frosting.
MAKING THE CREAM CHEESE FROSTING
To make the cream cheese frosting, mix butter with the cream cheese. Then add the icing/ powdered sugar 1 cup at a time, beating after each addition. There is a total of 3 cups of powdered/ icing sugar used in this frosting. Frost the cake only once completely cool. You can slice it immediately or place the frosted cake in the fridge to allow the frosting to harden or firm up a bit before slicing.
- 2 cups / 400g brown sugar
- 1 cup / 250ml oil
- 4 eggs
- 2 cups / 240g all purpose / cake flour
- 2 teaspoons ground / powdered cinnamon
- 2 teaspoons baking soda / bicarbonate of soda
- 1/2 teaspoon mixed spice / all spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups grated carrots
- Raisins optional
- Currants optional
- Pecans optional
- ¼ cups / 56g butter at room temperature
- 4 oz / 125g full fat cream cheese at room temper
- 3 cups / 375g icing / powdered sugar
Preheat oven to 320°F / 160°C and grease and line a 9inch / 23cm square cake pan
In a large mixing bowl, mix the sugar and oil together.
Beat in the eggs and add the dry ingredients and mix until combined.
Mix in the grated carrots and if using add currants, raisins or pecans at this stage.
Pour out the mixture into the prepared pan. Bake 320°F / 160°C for 35 to 40 minutes or until toothpick or skewer inserted comes out clean. SEE NOTE 1
Combine the the butter and cream cheese in a mixing bowl and beat with a hand mixer on high speed until smooth and creamy, about 5 minutes.
Add the powdered sugar to the creamed butter and cream cheese mixture one cup at a time and beat on low speed between each addition until well incorporated and smooth.
If you find that the frosting is too soft to be used right away, refrigerate it for about 10 minutes and then beat it again before you use it.
Keep the frosted cake in the fridge to allow the frosting to set and firm up a bit until ready to serve.
This is just a guide, so depending on the tin you use and your oven temperature it could take a few minutes longer or faster. If you find that the top of the cake is browning too fast before it has been baked, then just cover it loosely with foil, ensuring that it is not touching the batter.