Our easy sheet pan carrot cake is a perfect summer dessert which can feed a crowd providing 15 or more servings. Carrot cake is a moist, aromatic flavorful dessert with earthy-sweet flavor, topped with a light and buttery-rich cream cheese frosting.
This versatile recipe and can easily be converted into cupcakes or into a double layer cake with the cream cheese frosting as a filler and topping.
Equip,ment:
Sheet Pan Carrot Cake
Yield: 15
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
An easy cake made in a sheet pan for easy frosting and serving. This simple recipe is easily converted into cupcakes as well.
Ingredients
Instructions
- In a bowl, combine oil and sugar. Add eggs and beat. Sift flour, soda and cinnamon into mixing bowl and combine. Add 2 teaspoons vanilla and carrots, mixing well. Pour into a 9 x 13 inch metal baking pan or glass dish. Bake in an oven heated to 325 degrees for 45 minutes or until a toothpick comes out clean. Set aside to cool.
- To make frosting, use an electric hand mixer or stand mixer to blend butter, cream cheese, powdered sugar and 2 teaspoons vanilla. Frost cooled cake in pan on top. Cut and serve.