Super easy & moist CARROT CAKE recipe to feed a crowd! Carrot sheet cake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Preheat oven to 180°C (350°F) and lower the temperature if using a fan function.

Lightly grease the bottom and sides of a 9x13 inch cake pan and line it with parchment paper, leaving some hanging over the sides.

In a bowl, sift together 290 g (2 1/4 cups) all-purpose flour, 30 g (1/4 cup) cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 1/2 teaspoons ground cinnamon, 1 3/4 teaspoons ginger powder, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. Mix until well combined and set aside.

In a large bowl, combine 300 g (1 1/2 cups) light soft brown sugar, 3 large room temperature eggs, 200 g (1 cup) unflavored vegetable oil, 3 teaspoons vanilla extract, 110 g (1/2 cup) room temperature unsweetened yogurt, and 190 g (1 cup) blended canned pineapple. Mix until well combined.

Add the dry ingredients to the wet ingredients and fold in gently with a spatula until just combined, being careful not to overmix.

Fold in 225 g (2 cups) finely grated carrots and 100 g (1 cup) coarsely chopped walnuts or pecans until just combined.

Pour the batter into the prepared cake pan and level the top. Drop the pan lightly on the counter to remove large air bubbles.

Bake for 28 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.

To make the cream cheese frosting, beat 113 g (1/2 cup) room temperature unsalted butter until light and fluffy.

Gradually add 285 g (2 1/4 cups) powdered sugar in three batches, mixing on low speed until well combined.

Add 167 g (3/4 cup) cold cream cheese, 3/4 teaspoon vanilla, and 3/4 tablespoon freshly squeezed lemon juice. Mix until smooth.

Once the cake is completely cool, frost the top with the cream cheese frosting using an offset spatula or the back of a spoon.

Optionally, decorate the top with walnuts or pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens