Carrot cake is a classic favorite. If you are looking for a healthy dessert, you would want something that has vegetables or fruits in it that would balance the sugar that it contains. Carrot cake, of course, is a good example.
You might be wondering, “Can I eat it if I’m on a diet?” Yes, you can! It would be an excellent way to satisfy your sweet tooth.
Now, if you look at the history of carrot cake, it’s very fascinating. There was a recipe published in 1591 that was stuffed with carrots and meat, plus it also involved popular dessert ingredients like eggs, sweetener, spices, shortening, and cream just to mention a few. People believe that this is how carrot cake started, and it was eaten in the middle ages, particularly by the Europeans. Back then, carrots were used to substitute sugar.
We now have numerous carrot cake variations. Some come with frosting while others do not. Some recipes also require pineapples, raisins, and nuts. Other ingredients can be added, too. But despite the differences, there is one common goal, and that is to achieve a moist cake. That’s exactly our dessert for today – a delicious and moist carrot sheet cake that contains traditional ingredients, such as carrots, walnuts, pineapples, and then some.Print
This Carrot Sheet Cake With Cream Cheese Frosting will surely impress your guests. Packed with common ingredients plus cream cheese icing and toasted coconut flakes, everybody would be asking for more!
1 package spice cake mix (about 16.5 oz)
3 large eggs
1 c. water
1/3 c. vegetable oil
2 1/2 c. shredded carrots
1 1/2 c. pineapple tidbits
2 c. chopped toasted walnuts (divided)
8 oz. cream cheese (softened)
1/2 c. salted butter (softened)
4 c. powdered sugar
1 tsp. vanilla extract
1 c. unsweetened coconut flakes (toasted)
- Preheat oven to 350 degrees Fahrenheit. Grease a jelly-roll pan (about 15X10 inch).
- Using the bowl of an electric stand mixer, combine cake mix, water, eggs, and oil. Mix according to the instructions on the packaging, and then add carrots, pineapple tidbits, and one cup of walnuts.
- Pour batter into the prepared pan and bake in the oven for about 25 minutes. Once done, transfer the pan to a wire rack and let cool completely (about half an hour).
- Use an electric stand mixer on medium speed to beat cream cheese, vanilla, and butter for 5 minutes or until combined well and fluffy. Slowly add sugar, one cup at a time, beating after each addition.
- Spoon cream cheese mixture over the surface of cooled carrot cake. Spread out evenly using an offset spatula.
- Top evenly with the remaining one cup of chopped walnuts and toasted coconut flakes.
- It is important that you soften the butter and cream cheese slowly so it will be easier to beat them. They will be nice and fluffy.
- Be sure to let the cake cool completely before frosting. This will help avoid tearing the surface of the cake.
Carrots are delicious, but adding pineapple tidbits to your carrot sheet cake will definitely add more flavor since pineapples complement the taste of carrots. It will also make the result tender and moist.
The cream cheese frosting is also a winner. Ahhh…there are so many things to love about this carrot sheet cake recipe. You will never regret making and serving it even during a party.