Carrot Sheet Cake with Cream Cheese Frosting
- 2 cups (10 ounces) all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 teaspoon vanilla
- 3/4 cup (6 ounces) canola oil
- 1 cup (8 ounces) granulated sugar
- 4 cups grated carrots (a little less than 2 pounds of whole carrots)
- 1 batch Cream Cheese Frosting (recipe below)
- 1/4 cup (2 oz) unsalted butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 1 teaspoon vanilla extract
- 3 cups confectioner's sugar
- pinch of salt
- This recipe is vegetarian
- Produce
- Carrots (4 cups)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Canola oil (3/4 cup)
- Cinnamon (2 teaspoons)
- Confectioner's sugar (3 cups)
- Cream cheese frosting (1 batch)
- Granulated sugar (1 cup)
- Salt (1 teaspoon)
- Salt (1 pinch)
- Vanilla (2 teaspoon)
- Dairy
- Butter, unsalted (1/4 cup)
- Cream cheese (1 8-ounce package)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 21, 2011 (1 year ago).
109 people saved this recipe.
