Description
This Sheet Pan Carrot Cake is a moist, flavorful dessert that’s perfect for any occasion. With the natural sweetness of carrots and a tender, fluffy texture, this cake is easy to make and serves a crowd. Bake it on a large sheet pan for maximum slices and enjoy the light, spiced flavor that pairs beautifully with a creamy frosting.
Ingredients
Scale
- 2 cups finely grated carrots
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a sheet pan (18×13 inches) with butter or cooking spray, or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy, then mix in sugar, vanilla extract, and grated carrots.
- Combine Wet and Dry: Slowly add the wet mixture into the dry ingredients, folding until just combined.
- Bake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the cake to cool completely before serving or frosting.
Notes
- For extra flavor, consider adding nuts or raisins to the batter.
- Ensure you grate the carrots finely for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240
- Sugar: 20g
- Fat: 7g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g