Carrot Sheet Cake

This sheet cake is adapted from my mom's carrot cake recipe to be a bit more blondie-like so that it can be enjoyed with your hands. It is so moist and delicious and the frosting is so simple. I make this cake for birthdays and other celebrations year round but it is truly PERFECT for easter!

All equipment is linked below.

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Ingredients:

For the cake:

1 large egg and 1 egg yolk

3 tbsp cinnamon

2 tsp nutmeg 

1 tsp ground ginger

1.5 cups of flour 

1 tsp salt 

.75 cups of sugar

.75 cups brown sugar 

8 ounces of unsalted butter

2 tsp baking soda

1 cup of finely grated carrots

1  ounce cans of pineapple, crushed and drained

.5 cup of crushed walnuts

For the frosting:

8oz of softened cream cheese

8oz of softened unsalted butter 

1 tsp of vanilla 

16oz of powdered sugar

Let's Assemble!

Essential Equipment

My stand mixer is the Kitchen Aid artisan stand mixer. I use it so often for baking, mixing dips, and even shredding chicken.

I got my gorgeous vintage pyrex bowls as a wedding present. I have found a few sets in good condition on Ebay and Etsy.

My cheese grater, here a carrot grater is the walnut handled conial grater from Williams Sonoma. I love that it keeps the grated contents contained.

My 9x9 baking dish is the Le Creuset San Francisco square baking dish. It is so nice and high quality.

The carrot decorations that I used are not available before easter so I am linking these edible carrots on Amazon. Any carrot decoration will do and you don't need them for taste at all!

I got the ingredients for this recipe from my local Vons! Very accessible ingredients.

For the cake:

Preheat oven to 350F.

 Line a 9x9" inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside.

In a large bowl combine the melted butter, brown sugar, white sugar, and vanilla; whisk smooth. 

Beat in the egg and egg yolk, then fold in the carrots and pineapple.

Combine flour, baking soda, ginger, cinnamon, nutmeg, and salt and mix just until combined. 

Fold in chopped walnuts.

Pour batter into 9x9 baking dish. 

Bake at 350F for 32 to 35 minutes. The edges will be brown and the center should be set. 

Cool completely in the pan before frosting.

For the frosting:

Beat all ingredients on high until fluffy!

Frost cupcakes and top with sugar carrot decoration.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!