Carrot Cake Sheet Cake with a Buttermilk Twist
Carrot Cake Sheet Cake is a simple spin on a Southern classic. It's rich, packed with warm spices, and slathered in a luscious cream cheese frosting. This version stays true to tradition but keeps things simple and fuss-free by baking it as a sheet cake. Just one perfectly moist, dense cake packed with a full pound of fresh carrots for incredible texture and natural sweetness.
Servings 20
Calories 434kcal
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- ½ cup buttermilk
- 1 ½ teaspoons vanilla
- 4 eggs
- 2 cups sugar
- 1 pound carrots peeled and shredded, 3 cups
- 1 cup pecans toasted
Frosting:
- 2 8 oz packages cream cheese, room temp
- 1 cup butter room temp
- 2 cups powdered sugar
- 1 tablespoon vanilla
- ⅛ teaspoon salt
Instructions
- Preheat oven to 325º Line a 9 x 13 inch cake pan with parchment paper and lightly butter and flour the bottom and sides.
- Toast pecans until fragrant, about 6-8 minutes, let cool and chop.
- Add the flour, baking powder, soda, cinnamon and salt to a medium bowl and whisk together. In a separate bowl, whisk the oil, buttermilk and vanilla together.
- In the bowl of a stand mixer, add eggs and sugar and beat on high until pale, about 3-5 minutes.
- Beat in the oil and buttermilk mixture. Add the flour mixture and mix only until incorporated. Fold in the shredded carrots and pecans.
- Pour into the prepared cake pan and bake for 45-50 minutes until a toothpick comes out clean. Let cool on a wire rack before frosting.
Frosting:
- In a stand mixer, beat cream cheese and butter on high until light and fluffy, 3-5 minutes. Add Salt and vanilla and beat to combine. Add powdered sugar and beat on low speed until incorporated, then beat on high for 3-5 minutes until flight and fluffy.
- Spread the frosting on top of the cake and refrigerate for an hour before cutting to allow the frosting to set.
Notes
- Don't use pre shredded carrots, they will be too thick and dry.
- You can make this into a 2 layer cake, just adjust the cooking time.
