Carrot Cake Sheet Pan Recipes

CARROT SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
• Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
• Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
• Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
• Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.

SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE

Steps:

• 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.