Carrot Sheet Cake

Moist, rich, and lightly spiced, this carrot cake received our Test Kitchens’ highest rating. We call for a metal baking pan for the cake.

carrot-sheet-cake-2

Yield :

  • Makes 24 servings .

Ingredients :

  • 1¼ cups unsweetened applesauce
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots (about 4 medium carrots)
  • CREAM CHEESE FROSTING
  • ½ cup butter, softened
  • 1 (8 oz.) block cream cheese, softened
  • 1 teaspoon almond extract
  • 3 1/2 cups powdered sugar

Preparation :

  • Preheat oven to 350° F. Spray a 12×17-inch sheet pan with non-stick spray. Set aside.
  • Beat applesauce, sugar and eggs in a large bowl until combined. In a seperate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Gradually beat this mixture into the wet mixture. Fold in carrots. Spread batter evenly into the prepared pan.
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
  • For Frosting: Beat butter and cream cheese until creamy and fluffy. Add in almond extract and powdered sugar. Beat until smooth.
  • Spread on top of cake. Slice into squares and serve!
  • NOTES
  • Store any leftovers in fridge up to 3 days.
  • *The carrots on top are made of colored candy coating. I melted orange and green separately then piped out the carrot design onto parchment paper. Let harden then place on cake.
    By Holly

Nutritional Info :

  • Smart points 13

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