Carrot Sheet Cake

I love everything about this homemade carrot sheet cake! It is deliciously light and moist and the orange cream cheese frosting is a game-changer.  The frosting is light and fluffy and decadently divine!  

Orange Cream Cheese Frosting Recipe

This is a classic cream cheese frosting recipe that’s spiffed up a bit by adding some fresh squeezed orange juice and zest.  It makes this carrot cake extra special!!

• Cream cheese
• Unsalted butter
• Pure vanilla extract
• Powdered sugar
• Fresh squeezed orange juice and orange zest

How To Make Orange Cream Cheese Frosting

1. Blend Cheese and Butter. Using an electric stand mixer on medium-high speed, beat the cream cheese and butter until smooth.
2. Add Orange Juice. Add the vanilla, orange juice and orange zest and mix well.
3. Add Powdered Sugar. Gradually add the powdered sugar and mix until smooth and creamy.
4. Frost Cake. Either slather the frosting over the entire top of the sheet cake, or add a spoonful to the top of each cut piece of cake or pipe frosting on top of each cut piece of cake.  
5. Garnish. Garnish the top of the frosting with a faint sprinkling of toasted coconut flakes.

How To Toast Shredded Coconut

• Oven.  Preheat oven to 325 degrees.Line a baking sheet with parchment paper or a silicon baking mat (Silpat). Sprinkle a layer of shredded coconut on the sheet and bake in the oven for 3-10 minutes, stirring every 3-5 minutes, or until golden brown. Keep a close eye on the coconut because it can quickly burn. Remove from oven when it turns golden brown and becomes fragrant.
• Skillet. Heat a skillet over medium-low heat. Sprinkle in a layer of shredded coconut and cook for 5 – 7 minutes, stirring frequently to prevent it from burning. Remove from heat when it turns golden brown and becomes fragrant.

How To Toast Walnuts

• Oven.  Preheat oven to 355 degrees. Line a baking sheet with parchment paper or a silicon baking mat (Silpat). Sprinkle the measured amount of nuts on the cookie sheet. Toast the nuts in the oven keeping a close watch so they don’t burn. Toast the nuts in the oven for 3-7 minutes or until they start to turn golden brown and become fragrant.
• Skillet. Heat a skillet over medium-low heat. Sprinkle in a layer of walnuts and cook for 3 – 7 minutes, stirring frequently to prevent it from burning. Remove from heat when they turn golden brown and become fragrant.

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Yield: 12 servings

Carrot Sheet Cake

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 50 minutes

Total Time 2 hours

This homemade Carrot Sheet Cake recipe is moist and delicious and topped with an amazing Orange Cream Cheese Frosting. It's super easy to make and it's guaranteed to become one of your favorite go-to dessert recipes for any and all occasions.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup golden brown sugar
• 4 eggs
• 1-1/2 cup canola oil
• ¾ cup buttermilk
• 3 cups shredded carrots, peeled first
• Crushed pineapple with juice
• Chopped walnuts, roasted
• Sweetened coconut, shredded and roasted

Orange Cream Cheese Frosting

• 2 8-ounce packages cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup plus 3 tablespoons powdered sugar
• 3-4 tablespoons each fresh squeezed orange juice and zest

Instructions

1. Preheat the oven to 350 degrees. Butter a 13x9x2-inch metal baking pan. Line the bottom of the pan with parchment paper.
2. Place the walnuts on a baking sheet and bake until lightly browned. Bake for approximately 4-6 minutes and stir every couple of minutes to prevent from burning.
3. Sprinkle the coconut over a separate baking sheet. Bake for approximately 4-6 minutes and stir every couple of minutes to brown evenly and to prevent from burning. Set aside to cool.
4. In a medium size bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt and blend well. Set aside.
5. Whisk the granulated sugar, brown sugar and the eggs in a large bowl until well blended.
6. Slowly add the canola oil while still whisking until completely incorporated.
7. Stir in the flour mixture alternating with buttermilk.
8. Gently fold in the carrots, pineapple with juices, toasted walnuts and toasted coconut. Do not over mix. Pour the batter into the baking pan.
9. Bake for approximately 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10. Transfer the cake to a wire rack and cool in the pan for 20-30 minutes, then invert the cake onto the wire rack and remove the parchment paper.
11. Let cool for 45 minutes to 1 hour before frosting.

For the Orange Cream Cheese Frosting

1. Using an electric stand mixer on medium-high speed, beat the cream cheese and butter until smooth.
2. Add the vanilla, orange juice and orange zest and mix well.
3. Gradually add the powdered sugar and mix until smooth and creamy.
4. Either slather the frosting over the top of the sheet cake, add a spoonful to the top of each cut piece of cake or pipe frosting on top of each cut piece of cake.  
5. Garnish the top of the frosting with a faint sprinkling of toasted coconut flakes.

Notes

How To Toast Shredded Coconut

• Oven.  Preheat oven to 325 degrees.Line a baking sheet with parchment paper or a silicon baking mat (Silpat). Sprinkle a layer of shredded coconut on the sheet and bake in the oven for 3-10 minutes, stirring every 3-5 minutes, or until golden brown. Keep a close eye on the coconut because it can quickly burn. Remove from oven when it turns golden brown and becomes fragrant.
• Skillet. Heat a skillet over medium-low heat. Sprinkle in a layer of shredded coconut and cook for 5 - 7 minutes, stirring frequently to prevent it from burning. Remove from heat when it turns golden brown and becomes fragrant.

How To Toast Walnuts

• Oven.  Preheat oven to 355 degrees. Line a baking sheet with parchment paper or a silicon baking mat (Silpat). Sprinkle the measured amount of nuts on the cookie sheet. Toast the nuts in the oven keeping a close watch so they don't burn. Toast the nuts in the oven for 3-7 minutes or until they start to turn golden brown and become fragrant.
• Skillet. Heat a skillet over medium-low heat. Sprinkle in a layer of walnuts and cook for 3 - 7 minutes, stirring frequently to prevent it from burning. Remove from heat when they turn golden brown and become fragrant.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 776Total Fat: 60gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 116mgSodium: 590mgCarbohydrates: 55gFiber: 2gSugar: 35gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.