Ingredients for Carrot Sheet Cake With Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- Brown Sugar
- 1 3/4 cups granulated sugar
- 4 large eggs
- Egg Whites
- Pure Vanilla Extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- Cinnamon
- 1/2 teaspoon salt
- Low Fat Buttermilk
- Carrots
- Fat Free Cream Cheese
- 3 cups powdered sugar
- Candy Sprinkles
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How to Make Carrot Sheet Cake With Cream Cheese Frosting
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and baking powder.
- In a large bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the grated carrots and nuts (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Once the cake is completely cool, frost the top evenly with the cream cheese frosting.
- Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
132g
Fat
31g
Carbs
15g
