Carrot Sheet Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place rack in center of oven. Butter (or spray with a non
stick vegetable spray) a 9 x 13 inch (23 x 33 cm) cake pan and line the bottom of the pan with parchment
In a separate bowl, sift
together the flour, baking soda, baking powder, salt, and ground cinnamon.
In the bowl of an electric
stand mixer, fitted with the paddle attachment
(or with a hand mixer), place the eggs, sugar, oil, buttermilk, and vanilla
extract. Beat, on low speed, until thoroughly combined. Gradually add the flour mixture and beat
incorporated and the batter is smooth. Scrape down the sides and bottom of the
bowl as needed. With a rubber spatula or wooden spoon,
fold in the chopped
nuts, dried coconut, pineapple, and grated carrots. Spread the batter in
the pan and bake for about 35 to 40 minutes or until a toothpick inserted into the center
of the cake comes out clean.
Remove from oven and let
cool on a wire rack for about 10 to 15
minutes. Then invert the cake onto a wire rack, remove the pan and parchment
paper. Re-invert so the top of the cake is facing up and let cool completely before frosting.
Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with
a hand mixer), beat the butter until smooth. Add the powdered sugar and
beat until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl
as needed. Add the vanilla extract and lemon juice and beat until
incorporated. Add the very soft cream cheese in four to five additions
(scraping the bowl after each addition), beating until incorporated and the
frosting is nice and smooth.
Place the cake on
a cardboard cake board or
your serving platter. Frost the top and sides of your cake.
Can garnish the top of the cake with toasted nuts or dried coconut.
The cake can be covered and stored in the refrigerator for about five days.
Serve cold or bring to room temperature before serving. The cake can also be frozen for about
one month. Defrost in the refrigerator overnight.
Serves about 20 people.
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Carrot Sheet Cake Recipe:
1/2 cups (325
1 1/2 teaspoons
2 teaspoons (4 grams) ground cinnamon
3 large (165 grams)
eggs, at room temperature
2 cups (400
grams) granulated white
3/4 cup (180 ml)
corn, vegetable, canola, or safflower oil
3/4 cup (180 ml) buttermilk, at room
1 tablespoon (11 grams) pure vanilla extract
1 cup (120 grams)
walnuts or pecans, coarsely chopped
1 cup (70 grams) dried unsweetened coconut
(shredded or flaked)
1 - 8 ounce (227 gram) can crushed
2 cups grated raw carrots (9.5 ounces (270
(100 grams) unsalted butter, at room temperature
1 1/2 cups
(180 grams) confectioners (icing or powdered) sugar, sifted
(4 grams) pure vanilla extract
1 teaspoon (4 grams) freshly squeezed lemon
12 ounces (340 grams) full fat cream cheese, softened
Toasted chopped walnuts
or pecans and/or Dried Coconut