Carrot Sheet Cake
By Nanadi-2
You can serve the cake right out of the pan, in which case you will not need as much icing.
Ingredients
- 2 1/2 c. all-purpose flour
- 1 1/4 tsp. cinnamon
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/8 tsp. cloves
- 4 large eggs, room temperature
- 1 1/2 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1 1/2 c. vegetable oil
- 1 lb. carrots, peeled and grated
- Cream cheese frosting
Preparation
Step 1
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 13 x 9" baking pan, then line the bottom with parchment paper. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium bowl.
In a large bowl, whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. continue to whisk, while slowing drizzling in the oil, until thoroughly combined and emulsified. Whisk in the flour mixture until just incorporated. Stir in the carrots.
Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrap the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.
Let the cake cool completely in the pan, about 2 hours. Run a paring knife around the edge of the cake and flip the cake out onto a wire rack. Peel off the parchment paper, then flip the cake right side up onto a serving platter. Spread the frosting evenly over the top and sides of the cake and serve.
CUPCAKES: This recipe yield 24 cupcakes.
Line two 12-cup muffin tins with cupcake liners and use a greased 1/4 c. measure to portion the batter into each cup. Bake the cupcakes on the upper-middle and lower-middle racks in a 350 degree oven until a toothpick inserted in the center comes out with a few crumbs attached, 25 to 30 minutes, switching and rotating the tins halfway through baking. Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. Spread the frosting evenly over the cupcakes and serve.