Carrot Cake Sheet Cake
MAKES
one 9 x 13 inch / 23 x 33 cm sheet cake
TAKES
Prep time: 1 hour
Cook time: 45 minutes
Total: 1 hour 45 minutes
✻ ABOUT THIS RECIPE
I love a good carrot cake, and so do my parents, who had one for their wedding. Family legend has it that during the ceremony, my two older brothers snuck off to the cake table and stole a few too many slices. They may not be able to look at carrot cake anymore, but it’s still a family favorite. I made this as one of two sheet cakes inspired by my parents—and this one is about as classic as they come. A lightly spiced carrot cake (I opt for coconut and toasted pecans as the other textural notes—but feel free to sub in your favorites) slathered in cream cheese frosting.
INGREDIENTS
Carrot Cake
330 g / 2 ¾ cups all purpose flour
12 g / 2 teaspoons baking soda
4 g / 1 ½ teaspoon ground cinnamon
3 g / ¾ teaspoon fine sea salt
1 g / ½ teaspoon ground ginger
pinch or two freshly grated nutmeg
230 g / 1 cup neutral oil (such as canola or vegetable)
113 g / ½ cup unsalted butter, melted
318 g / 1 ½ cups light brown sugar, packed
198 g / 1 cup granulated sugar
7 g / 1 ½ teaspoons vanilla extract
280 g / 5 large eggs, at room temperature
300 g / 3 cups grated, peeled carrots
110 g / 1 ¼ cups sweetened shredded coconut, loosely packed
130 g / 1 cup finely chopped toasted pecans
Cream Cheese Whipped Cream Frosting
226 g / 8 ounces cream cheese, at room temperature
150 g / ¾ cup granulated sugar
2 g / ½ teaspoon fine sea salt
470 g / 2 cup heavy cream
5 g / 1 teaspoon vanilla extract
Make This Recipe With Me:
METHOD
1. Make the cake: lightly grease a 9 x 13 inch / 23 x 33 cm pan with nonstick spray. Preheat the oven to 350°F / 175°C with the oven rack in the center.
2. In a medium bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg to combine.
3. In a large bowl, whisk the oil and butter together until well combined. Add the brown sugar, sugar, and vanilla and whisk until well combined, 2-3 minutes.
4. Add the eggs one at a time, allowing each addition to incorporate fully on medium speed, then scraping the bowl well before adding the next.
5. Add about ⅓ of the flour mixture and mix with a silicone spatula to combine. Continue adding the flour mixture gradually, mixing only to evenly incorporate it, and scraping the bowl well while you work.
6. Add the carrots, coconut, and pecans and mix until evenly incorporated. Pour the batter into the prepared pan and spread into an even layer. Bake until the cake rises, the surface is golden brown, and a toothpick or skewer inserted into the center comes out clean, or with a few moist crumbs, 40-45 minutes.
7. Transfer to a wire rack to cool completely in the pan. Run a small offset spatula around the outer edge of the cake to help release it from the pan. Use the excess parchment paper to lift the cake out of the pan. Transfer the cake to a serving platter and peel away the parchment paper.
8. Make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese on medium-high speed until light and fluffy, about 1-2 minutes. Scrape the bowl well, add the sugar and salt, and whip for 3-4 minutes more.
9. With the mixer running on medium speed, gradually add the heavy cream in a slow, steady stream. Once it is all incorporated, scrape the bowl and whisk very well to make sure there are no bits of cream cheese left behind.
10. Add the vanilla, and continue to whip the frosting on medium-high speed until it’s thick and smooth, 1-3 minutes more. It should resemble a thick whipped cream. If desired, transfer about ½ of the frosting to a pastry bag fitted with the pastry tip of your choice to decorate the outer border of the cake.
11. Frost the surface of the cooled cake with the remaining icing in an even layer. Pipe decorative borders around the outside edge. rack. Serve warm, or cool to room temperature.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
