Easy Carrot Sheet Cake With Cream Cheese Frosting
This soft Carrot Sheet Cake With Cream Cheese Frosting is perfectly spiced, moist and easy to make. Topped with a dreamy cream cheese frosting and walnuts.
Ingredients
Carrot Sheet Cake
- 270 g grated carrots
- 300 g all-purpose flour plain flour
- 2 tsp baking powder
- 2 tsp bicarb soda ‘bicarbonate of soda’ or baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 75 g shredded coconut unsweetened
- 175 g vegetable oil
- 300 g brown sugar
- 4 large eggs (55g each) room temperature
- 120 g chopped walnuts
- 1 orange zest and juiced
Cream Cheese Frosting
- 250 g unsalted butter softened (see notes)
- 300 g full-fat cream cheese block softened (see notes)
- 14 g vanilla extract
- 100 g milk powder see notes
- 310 g powdered sugar sieved
- 2 drops orange food gel
- 2 drops green food gel
- 60 g walnuts chopped to decorate
Instructions
Carrot Sheet Cake
- Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Spray the bottom and side of a 22 x 33 x 5cm / 9 x 13 x 2.25-inch cake tin with oil spray and line with baking paper.
- Carrot - Grate the carrots using a regular grater and set aside.
- Combine dry ingredients - Add the all-purpose flour, baking powder, bicarb soda, salt, cinnamon, and shredded coconut to a medium sized mixing bowl and use a whisk to combine. Set aside.
- Mix oil, sugar and eggs - To a separate bowl, add the oil and brown sugar. Mix until well combined. Then add the eggs one at a time, mix well each time.
- Add dry ingredients - Add the dry ingredients and use a spatula to mix until well combined.
- Finish batter - Next, add the walnuts, grated carrots, coconut, orange zest and orange juice and mix until well combined. The mixture will seem thick at first but as you mix it will thin out.
- Bake - Pour the batter into your cake tin and spread out. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cream Cheese Frosting
- Beat butter and cream cheese - Add the cream cheese and butter into a large mixing bowl. If you have a stand mixer, use the paddle attachment. Mix on medium speed until the mixture is well combined and creamy, about 4-5 minutes.
- Finish frosting - Add the vanilla extract, powdered sugar and milk powder and mix on low speed to begin with. Then turn up to high speed when there are no dry ingredients showing. Continue beating on high speed until pale and creamy, about 5 minutes. It will be smooth, fluffy and creamy.
- Color frosting - Add some frosting into two small mixing bowls, about 3 tbsp in each. Color one with orange food gel, and mix. Color the other one with green food gel.
- Add to piping bags - Add both colored frostings into separate piping bags fitted with small round tips.
Let’s Decorate!
- Once cooled, add the cream cheese frosting on top of the cake and spread evenly. Sprinkle with crushed walnuts. Then pipe little triangles of orange frosting for the carrots. Green frosting for the stalks.
Notes
Storage - This Carrot Sheet cake can be stored in an airtight container for up to three days.
Nutrition - is based on per slice.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:739kcal | Carbohydrates:83g | Protein:11g | Fat:42g | Saturated Fat:21g | Polyunsaturated Fat:9g | Monounsaturated Fat:9g | Trans Fat:1g | Cholesterol:140mg | Sodium:620mg | Potassium:413mg | Fiber:3g | Sugar:59g | Vitamin A:4808IU | Vitamin C:8mg | Calcium:209mg | Iron:2mg
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