Easy, Moist and Super Delicious Carrot Sheet Cake
 
 
Author:
Serves: 15
Ingredients
  • 1½ cups granulated sugar (you can also do 1 cup white + 1 cup brown sugar)
  • 1¼ cups oil
  • 4 extra large eggs
  • 1 lb package baby carrots
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1½ tsps kosher salt
  • 2½ tsps cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ tsp ground ginger
  • optional add-ins - ½ cup golden raisins, ½ chopped pecans or walnuts, ¼ cup shredded coconut 1 cup crushed pineapple (well drained)
  • CREAM CHEESE FROSTING
Instructions
  1. Preheat oven to 325F then line the bottom of a 9 x 13 baking pan parchment paper. Spray the pan and paper with non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.
  3. Add the carrots to the bowl of a food processor fitted with the steel blade and pulse until the carrots are very finely chopped and resemble the texture of wet sand. Then, add them to the sugar, oil and egg mixture, stirring to combine.
  4. Sift the flour, baking soda, salt, and spices on top of the wet ingredients and carefully fold the wet and dry ingredients until completely blended. If you’d like to add in nuts, raisins, coconut and pineapple now is the time to fold them into the batter. Keep in mind that even you add nothing to the batter it's still going to be delicious.
  5. Pour the batter into the prepared cake pans and bake 45−50 minutes—the cake will be firm in the centre and just beginning to pull away from the sides of the pan. Test with a toothpick to make sure it's done.
  6. Remove the cake from the oven and cool on a baking rack for about 10 minutes.
  7. When the cake has rested but are still quite warm, invert onto a sheet of waxed paper. Remove the pan, peel the parchment paper from the bottom of the cake then replace the pan back over the cake to cover it and seal in the moisture. Leave the cake covered until it is completely cooled (at least 2 hours). If you want the cake VERY MOIST here's what I like to do. Remove from oven, cover with foil and place the cake into the freezer for 45 minutes. This is the same trick I use for my banana cake and it is weird but wonderful.
  8. While the cake is cooling, get started on the cream cheese frosting. Here is my favourite recipe.
  9. When the cake is cool and the frosting has been made, remove the pan to uncover the cake and frost.
  10. Refrigerate the cake until ready to serve then slice into big squares and enjoy!
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/11/30/easy-moist-and-super-delicious-carrot-sheet-cake/