Imagine a dessert so moist, so irresistible, that it transforms the humble carrot cake into a showstopping treat that will have everyone begging for seconds! This Cookie Sheet Carrot Cake is not just a recipe; it's a game-changing approach to baking that delivers maximum flavor with minimal effort. Whether you're hosting a family gathering, potluck, or simply craving a delectable sweet treat, this sheet cake promises to be your new go-to dessert that's both incredibly easy to make and mind-blowingly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a large cookie sheet or sheet pan (approximately 12x17 inches) with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, combine grated carrots, all-purpose flour, sugar, vegetable oil, and eggs. Mix thoroughly until all ingredients are well incorporated and create a smooth batter.
- Add baking powder, baking soda, cinnamon, and salt to the mixture. Stir carefully to distribute the dry ingredients evenly throughout the batter.
- Pour the prepared batter onto the greased cookie sheet, using a spatula to spread it evenly across the entire surface. Ensure the batter is distributed in a uniform layer, approximately 1/2 inch thick.
- Place the cookie sheet in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean with no wet batter.
- Remove the cake from the oven and allow it to cool completely on a wire rack. This typically takes about 45-60 minutes.
- Optional: Once cooled, frost the cake with cream cheese frosting or dust with powdered sugar before cutting into squares.
- Cut the cake into 12 equal servings and serve. Store any remaining cake in an airtight container at room temperature for up to 3 days.
Tips
- Grate your carrots fresh for the best texture and moisture. Pre-packaged shredded carrots can be too dry and affect the cake's consistency.
- For extra flavor, consider adding 1/2 cup of chopped nuts (like walnuts or pecans) or 1/4 cup of raisins to the batter.
- Make sure your baking powder and baking soda are fresh to ensure the cake rises properly and has the right texture.
- Use a light-colored metal sheet pan to prevent over-browning and ensure even baking.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- For a more decadent version, try adding a cream cheese frosting or a simple vanilla glaze on top of the cooled cake.
- This cake can be made ahead of time and stored at room temperature, making it perfect for meal prep or advance party planning.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: g
Cholesterol: 70mg
