Carrot sheet cake with cream cheese frosting

Name: Carrot sheet cake with cream cheese frosting
Cuisine: American
Ingredients: 300 grams Baker’s Corner Granulated Sugar; 237 ml Carlini Vegetable Oil; 4 large eggs, room temperature; 59 ml milk; 2 teaspoons vanilla extract; 250 grams Baker’s Corner All Purpose Flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon ground ginger; 2 teaspoons ground cinnamon; 256 grams shredded carrots (about 3 large carrots); 113 grams Happy Farms Cream Cheese; 114 grams unsalted butter, room temperature; 500 grams Baker’s Corner Powdered Sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt

7 steps

Updated at: Thu, 17 Aug 2023 03:25:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories7653.5 kcal (383%)

Total Fat375.8 g (537%)

Carbs1030.3 g (396%)

Sugars809.6 g (900%)

Protein63.3 g (127%)

Sodium5689.6 mg (284%)

Fiber16 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

For the cake

300 gramsGranulated Sugar

237mlVegetable Oil

4eggs

large, room temperature

59mlmilk

2 teaspoonsvanilla extract

250 gramsAll Purpose Flour

1 ½ teaspoonsbaking powder

1 ½ teaspoonsbaking soda

1 teaspoonsalt

½ teaspoonground ginger

2 teaspoonsground cinnamon

256 gramscarrots

shredded, large carrots

For the cream cheese frosting

113 gramsCream Cheese

114 gramsunsalted butter

room temperature

500 gramsPowdered Sugar

1 teaspoonvanilla extract

¼ teaspoonsalt

Instructions

Step 1

Preheat the oven to 350°F. Line a 9 x 13 x 3-inch cake pan with parchment paper on all sides. Set aside.

Step 2

In a large bowl, finely shred the carrots. Add the sugar, oil, eggs, milk, and vanilla extract. Mix well

Step 3

In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.

Step 4

Fold in the raisins (if using), and shredded coconut. Pour the batter into the prepared pan.

Step 5

Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

Step 6

While the cake cools, make the frosting. To make frosting, whip butter and cream cheese in a stand mixer on high speed for 1 minute. Lower the speed and add in the powdered sugar, salt, and vanilla extract, mixing until combined.

Step 7

Spread the frosting over the cooled cake, using a spoon or an offset spatula to make big swirls. If desired, top with finely chopped nuts! Enjoy!