Best Carrot Sheet Cake With Frosting Recipes

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CARROT SHEET CAKE WITH FROSTING



Carrot Sheet Cake With Frosting image

A delicious carrot cake to feed a crowd. No pineapple in this one. Substitute raisins for the nuts if you like. Frost with Cream Cheese Frosting, recipe provided. Frosted cake can be frozen. You could also use caramel frosting, creamy pineapple frosting, or Recipe #126165, #126165. Another Taste of Home easy-to-make treasured recipe.

Provided by foodtvfan

Categories     Dessert

Time 1h

Yield 24-30 serving(s)

Number Of Ingredients 15

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups carrots, shredded
2/3 cup walnuts, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon vanilla extract
4 cups icing sugar
2/3 cup walnuts, chopped, for garnish

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 15" x 10" x 1" baking pan (I use Pan Release Recipe #78579).
  • In a mixing bowl, beat eggs, oil and sugar until smooth.
  • Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well.
  • Stir in carrots and walnuts.
  • Pour into prepared baking pan.
  • Bake in preheated 350 degree fahrenheit oven for 35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.
  • FROSTING:.
  • Beat cream cheese, butter and vanilla in a mixing bowl until smooth.
  • Beat in icing sugar.
  • Spread over cake.
  • Sprinkle with chopped nuts.

Nutrition Facts : Calories 388.9, Fat 21.3, SaturatedFat 6.1, Cholesterol 51.6, Sodium 245.1, Carbohydrate 47.6, Fiber 1.3, Sugar 37.5, Protein 3.9

SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE



Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe image

This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.

Provided by Camille Beckstrand

Categories     Dessert

Time 50m

Number Of Ingredients 14

3 large eggs
1¼ cup vegetable oil
2 cups flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 ounces carrot baby food (3 ( 4 ounce jars ))
8 ounces cream cheese (1 package, softened)
½ cup butter (softened)
¼ cup milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Heat oven to 350 degrees.
  • In a large bowl, beat eggs and oil for 2 minutes.
  • In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
  • Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
  • Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
  • Gently spread the frosting on the cake using a spatula.
  • Cut into squares and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 25 mg, Sodium 111 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 18

1 pound medium carrots, peeled and finely grated
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
1/2 cup golden raisins (optional)
1 cup walnuts or pecans, toasted and finely chopped (optional)
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream Cheese Frosting for Classic Cupcakes
Sweetened shredded coconut, toasted, for decorating
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.

Steps:

  • Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
  • Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
  • Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING



Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting image

This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

1 cup unsalted butter
1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup firmly packed dark brown sugar
4 eggs, at room temperature
1 ½ teaspoons vanilla extract
3 cups shredded carrots
½ cup chopped walnuts
½ cup raisins
6 tablespoons unsalted butter
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
  • Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
  • Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
  • While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
  • Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
  • Spread frosting over the cooled cake. Chill cake until ready to serve.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g

CARROT SHEET CAKE



Carrot Sheet Cake image

We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 30 servings.

Number Of Ingredients 16

4 large eggs, room temperature
1 cup canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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