Week 101: Carrot Sheet Cake

I keep seeing carrot cake at all the restaurants I go to. However, the cakes there usually contain walnuts or pecans, both of which I am allergic to.

Jump to the recipe!

I decided to make a sheet cake version of carrot cake without any nuts because it’s an easy way to enjoy such a delicious dessert.

Carrot cake just feels so fitting, especially since Spring has begun and the sun is out. Plus, I think it’s perfect for an Easter treat.

I think piping little carrots on the top of the cake brings it to the next level. It’s a cute design and very easy to do, you don’t even need a piping tip!

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RECIPE:

INGREDIENTS:

Cake:

• 2 eggs

• 1/2 cup vegetable oil

• 3/4 cup granulated sugar

• 1 1/2 cups grated carrots

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

Frosting:

• 1/2 cup butter, softened

• 1/2 cup cream cheese, softened

• 1 cup powdered sugar

• 2 drops of green and orange food coloring, optional

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.

2. In a large bowl, combine all your cake ingredients and pour into your prepared pan. Bake for 30 minutes and set aside to cool.

3. While the cake is cooling, make the frosting. In the bowl of a stand mixer, cream the butter and cream cheese until fluffy. Add powdered sugar, and if desired, divide some batter and add orange and green food coloring.

4. Use the crema cheese frosting to decorate the top of the cake. You can use the colored frosting to pipe little carrots on top of the cake, if desired!

Enjoy!

The Bored Baker 👩🏽‍🍳