Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe
This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.
Large Bowl (2)
15x10x2 Sheet Pan
- 3 large eggs
- 1¼ cup vegetable oil
- 2 cups flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 ounces carrot baby food 3 ( 4 ounce jars )
- 8 ounces cream cheese 1 package, softened
- ½ cup butter softened
- ¼ cup milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
Heat oven to 350 degrees.
In a large bowl, beat eggs and oil for 2 minutes.
In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
Gently spread the frosting on the cake using a spatula.
Cut into squares and serve.
- Don’t be scared by the baby food – it acts kind of like applesauce does in other baked goods, keeping this cake very soft and moist with amazing flavor.
Calories: 238kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 111mg | Potassium: 62mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1999IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg