Carrot cake sheet


When I have a large crowd to please, I immediately think of a waffle plate. It's as simply to make as it is to serving. And when you have a lot of people craving dessert, trust me, you're going to want an easy-to-serve cake!

I also love carrot cake in the spring. Carrot cake has such a deep flavor that "sweet-loving" and "I'm not dessert" people love it. Carrots provide a natural sweetness balanced by the warmth of cinnamon, toasted nuts and a delicious cream cheese frosting.

Carrot cake gets a bad rap because it can often be very dry. This homemade carrot cake is so moist thanks to a secret ingredient: vegetable oil!


°2 cups all-purpose flour

°2 teaspoons of yeast

°1 teaspoon baking soda

°1 teaspoon ground cinnamon

°1/2 teaspoon of salt

°1 1/2 cups granulated sugar

°3 large eggs

°1 cup vegetable oil

°2 cups grated carrots

°1 cup chopped pecans or walnuts (optional)


°8 ounces soft cream cheese

°1/2 cup unsalted butter, softened

°4 cups icing sugar

°2 teaspoons vanilla

*How to make carrot cake

Preheat oven to 350°F (180°C). Grease a 9" x 13" pan and set aside.

In bowl, whisking flour, baking powder, baking soda, cinnamon & salt.

In a large bowl, whisk together sugar, eggs and oil until well blended. Adding dry ingredients to wet ingredients & stir to combined. Add grated carrots and walnuts, if desired.

Pour batter to the prepared pan and smooth top with a spatula. Baking for 30 to 35 mn Let the cake cool completely.

To prepare frosting, whisking cream cheese and butter together until smooth.Add icing sugar and vanilla and whisk nicely till blended and smooth. Spreading frosting over the cooled cake & serving.

Enjoy !

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