Carrot Sheet Cake With Cream Cheese Icing
An easy carrot cake batter baked on a sheet pan for ease and topped with a tangy cream cheese icing.
Servings: 20
Calories: 314kcal
Equipment
Ingredients
For the Cake:
- 1 cup unsalted butter at room temperature
- 2 cups granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 2 ½ cups all-purpose flour (300 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4-6 medium carrots peeled and finely grated
For the Icing:
- 8 oz cream cheese 1 brick
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 cup powdered sugar sifted
Makes: 12 x 16inch rectangle
Instructions
For the Cake:
- Preheat oven to 350°F (180℃).
- Prepare large 12 x 16 pan with parchment paper.
- Cream together the butter and sugar, until light and fluffy.
- Add vanilla extract and eggs, and mix thoroughly.
- In a separate bowl, whisk together the dry ingredients.
- Alternating and starting with the dry ingredients in two additions, add the buttermilk and dry ingredients, mixing to combine.
- Mix in grated carrot.
- Pour batter onto sheet pan and use offset spatula to smooth out.
- Bake for about 25 minutes, or until toothpick comes out clean and cake is cooked through (Ovens vary).
- Let cool completely.
For the Icing:
- Make the icing by whipping the cream cheese until it is smooth (scraping down the bowl – this is important or you will have lumps). Add the lemon juice and extract and mix, and finally add the sugar and beat until smooth.
Serve
- Use offset spatula again to smooth icing on top of cooled cake. Refrigerate until needed, or serve immediately.
Notes
Homemade buttermilk is fine for this cake. To make it: add 1 tablespoon of vinegar to a one-cup measure and fill it the rest of the way with milk. Let sit for 5 minutes and then use in the recipe.
Nutrition
Calories: 314kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Fiber: 1g | Sugar: 29g | Calcium: 39mg | Iron: 1mg