Description
This easy and moist Carrot Sheet Cake combines fresh grated carrots with warm spices for a flavorful, comforting dessert that bakes perfectly in a sheet pan.
Ingredients
Scale
- 2 cups grated fresh carrots
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free)
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins
- Additional spices (e.g., ginger or cloves) as desired
- For vegan version: flax eggs and plant-based substitutes as egg replacements
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a sheet pan. Finely grate the fresh carrots to ensure they integrate smoothly and release moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to create an even spice mix and balanced leavening.
- In a separate bowl, beat the eggs. Add vegetable oil, sugar, and vanilla extract, mixing thoroughly for a smooth base.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Fold in grated carrots and any optional nuts or raisins carefully without overmixing.
- Pour the batter evenly into the prepared sheet pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting or serving.
Notes
- Customize with additional spices as desired.
- For a vegan version, use flax eggs and plant-based substitutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Carrot Sheet Cake, dessert, baking, cake