Carrot Sheet Cake with Cream Cheese Whip is a classic treat that combines the sweetness of carrots with warm spices and a decadent cream cheese frosting. This recipe delivers a moist and flavourful cake enriched with grated carrots and aromatic spices such as cinnamon, nutmeg and allspice.
Ingredients:
For the cake:
- 4 large eggs
- 3/4 cup oil
- 3/4 cup unsweetened applesauce
- 3/4 cup water
- 2 teaspoons vanilla extract
- 3 cups (636g) granulated sugar
- 3 1/2 cups (497g) all purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 pounds (680g) carrots, washed and ends trimmed (not necessarily peeled)
For the icing:
- 1/2 cup (113g) unsalted butter, softened
- 8 ounces (227g) cream cheese, softened
- 3 3/4 cups (428g) powdered sugar
- 2 teaspoons vanilla extract
- 2/3 cup (160ml) heavy whipping cream
Method:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Grate the carrots using a box grater or a food processor fitted with the grating attachment. Set aside.
In a large bowl, whisk together the eggs, oil, applesauce, water and vanilla extract until well combined.
Add the sugar and whisk until smooth.
In a separate bowl, whisk together the flour, cinnamon, allspice, nutmeg, salt, baking soda and baking powder.
Gradually add the dry ingredients to the wet, beating until just combined.
Fold in the grated carrots until evenly distributed throughout the mixture.
Pour the mixture into the prepared baking tin and spread evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the centre comes out clean.
Remove the cake from the oven and cool on a wire rack.
In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the icing sugar, beating until well combined.
Stir in the vanilla extract.
Whip the heavy cream in a separate bowl until stiff.
Gently fold the whipped cream into the cream cheese mixture until completely incorporated.
When the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Slice and serve the Carrot Sheet Cake with Cream Cheese Whip, garnishing with additional grated carrots or chopped nuts if desired.
