Carrot Sheet Cake

5 from 6 votes

Easy carrot sheet cake that is perfect for Easter or all year round!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: cake

Servings: servings

Calories: 467kcal

Preheat oven to 350°F (180℃). Spray a 9x13 pan with cooking spray and set aside.
In a large mixing bowl, whisk together the sugar, applesauce, oil and eggs in a large bowl. 2 cups (400 g) granulated white sugar ½ cup (120 ml) vegetable oil ½ cup (100 g) applesauce 4 large eggs
In the same bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Stir to combine. 2 cups (240 g) all purpose flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger
Fold in the carrots and walnuts just to combine. 3 cups (297 g) grated carrots 1 cup (128 g) walnuts
Pour into your prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.
In a bowl of a stand mixer with a paddle attachment, cream butter and cream cheese on medium speed until light and fluffy, about 2 minutes. 8 tablespoons (1 stick, 113 g) unsalted butter 8 ounces (228 g) cream cheese
Add powdered sugar (about 1/2 cup at a time) and beat on low speed until combined. Add vanilla and blend to combine. Spread on top of cooled cake. 4 cups (452 g) powdered sugar 2 teaspoons vanilla extract

Be sure to measure your flour correctly by spooning into your cup and levelling with a flat edge. If you don't, you may end up with too much flour and that will result in a dense cake.
Once you have combined your wet and dry ingredients, be sure to not overmix. Once your flour becomes wet, the gluten will be formed. Too much mixing results in too much gluten formed and that results in a tough cake.
Make sure your eggs are room temperature so they will be incorporated easily. Place them in a warm bowl for 10 minutes before using them.
Grate your carrots by hand. A food processor will grate the carrots too fine and turn them into more of a mush.
Allow your cake to cool completely before frosting. If the cake is too warm, your icing will melt.