Carrot Sheet Cake (Without Nuts)
This incredibly moist Carrot Sheet Cake is an easy dessert that bakes up with a perfectly tender crumb. It's made simply with grated carrots and cinnamon, then finished with a thick swirl of cream cheese frosting. Better yet, it's nut-free, making it school & allergy friendly. This single-layer cake is quick to throw together and guaranteed to be a crowd-pleaser.
Servings 12 serves
Ingredients
For the cake
- 220 grams (1 cup) brown sugar tightly packed
- 110 grams (½ cup) granulated sugar
- 300 ml (1 ¼ cup) neutral oil
- 4 large eggs
- 2 tsp vanilla extract
- 300 grams Self-Raising Flour (see notes for cup conversions)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 440 grams (4 cups) finely grated carrots
For the cream cheese frosting
- 113 g (½ cup) butter softened
- 225 g (8 oz) cream cheese softened
- 250 g (2 cups) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pan: Preheat an oven to 175°C / 350°F convection or 160°C / 325ºF fan forced. Grease a 9×13 metal baking tin and line with parchment paper. Set aside.
- Mix the wet ingredients. Place brown sugar, granulated sugar, vegetable oil (or neutral oil of choice), eggs, and vanilla extract in a large bowl. Whisk well with a large whisk for 2 minutes until the batter resembles a thick caramel sauce. Alternatively, beat on medium speed with electric beaters until thoroughly mixed, about 1-2 minutes.
- Add the dry ingredients and carrots. Add self-raising flour, baking powder, ground cinnamon, and salt. Mix into the batter with a wooden spoon until just combined. Stir in the finely grated carrots.
- Bake the carrot cake. Pour into the prepared baking tin, and smooth into an even layer. Bake for 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool for 10 minutes, then carefully invert onto a wire rack. Cool completely (about an hour) before icing.
- Make the cream cheese frosting. While the cake cools, place butter, cream cheese and vanilla in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until smooth and well combined, about 2 minutes. Alternatively use as hand held electric mixer. Turn the mixer off and add the powdered sugar. Begin mixing on low, gradually increasing the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes. Place frosting in the fridge until ready to use.
- Frost the cake. When the cake is completely cool, spread the frosting in an even layer on top of the cake. Lightly dust with ground cinnamon for garnish, if desired. Slice and serve!
Notes
- Flour Measurement: This recipe was developed using Australian standard cups (1 cup = 150g), so 300g equals exactly 2 cups. If you are in the US (where 1 cup = 120g), you will need 2.5 cups of flour. For the best results, I highly recommend using a kitchen scale to weigh the 300g!
- The Baking Tin: You absolutely must use a metal 9x13 baking tin for this recipe. Glass acts as an insulator, meaning the edges of this moisture-heavy cake will overbake and dry out long before the centre cooks.
- Storage: Keep the frosted cake in an airtight container in the fridge for up to 4-5 days. Unfrosted cake can be tightly wrapped and frozen for up to 1 month. Defrost overnight in the fridge before frosting.
- Double layer cake: Divide batter between two greased 9-inch metal pans. Bake at 175°C / 350°F convection or 160°C / 325ºF fan forced for 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before frosting.
- Cupcakes: Fill lined muffin tins approximately ⅔ full. Bake at 175°C / 350°F convection or 160°C / 325ºF fan forced for 15-18 minutes. Makes about 24. Frost when completely cooled.