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Carrot Sheet Cake with Buttermilk Cream Cheese Frosting | URBAN BAKES

Carrot Sheet Cake


  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 9x13 sheet cake 1x

Description

THE Moistest Carrot Cake ever to Exist with a Luscious Buttermilk Cream Cheese Frosting. The Perfect Balance of Sweet and Tang with a Hint of Vanilla and Buttery Notes Making This Cake an Unforgettable One.


Ingredients

Scale

CARROT CUPCAKES

  • 2 1/2 cups (300 grams) all purpose flour
  • 1 teaspoon (5 grams) baking soda 
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (2.5 grams) ground cinnamon
  • 1/2 teaspoon (2.5 grams) ground nutmeg
  • 1/2 teaspoon (2.5 grams) salt
  • 1/8 teaspoon ground cloves
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (110 grams) light brown sugar
  • 1 cup (240 grams) vegetable oil
  • 1/2 cup (113 grams) sour cream
  • 3 large eggs (165 grams)
  • 2 teaspoons (12 grams) pure vanilla extract
  • 3 cups (330 grams) carrots (5 medium), shredded 
  • 1 cup (150 grams) walnuts or pecans, chopped and toasted

BUTTERMILK CREAM CHEESE FROSTING

  • 3 cups (345 grams) powdered sugar
  • 1 cup (226 grams) unsalted butter, softened
  • 1/3 cup (60 grams) buttermilk powder
  • 2 teaspoons (12 grams) vanilla bean paste or extract
  • 1/4 teaspoon salt
  • 8 ounces (226 grams) Neufchâtel cheese or cream cheese, sliced into 12 pieces
  • 1 cup (150 grams) walnuts or pecans, chopped and toasted

 


Instructions

  1. Heat oven to 350°F (180°C).  Evenly spray the bottom and sides of a 9×13 baking pan with baking spray with flour; set aside. 
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, salt and cloves; set aside. 
  3. In a bowl fitted to an electric stand mixer with the paddle attachment, beat on low to medium speed granulated sugar, brown sugar, oil, sour cream, eggs and vanilla until just combined and no lumps remain. 
  4. Slowly add in the flour mixture and continue to mix on low to medium speed until just combined.  Add carrots and nuts about 1 cup at a time and continue to mix until evenly incorporated into the batter. 
  5. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out dry with a few crumbs.  Leave the cake in the pan to rest for 10 minutes before removing to a wire rack to cool to room temperature.
  6. Meanwhile, in another large bowl attached to an electric stand mixer with a paddle attachment on low to medium speed, mix powdered sugar and butter until light in color and creamy. 
  7. Slowly mix in buttermilk powder, vanilla and salt.  Continue to mix until smooth.  Add in 1 piece of cheese at a time while continuing to mix on medium speed. Halfway through adding cheese, stop the mixer and scrape down sides of bowl and continue to mix until frosting is smooth and no lumps of cheese remain.
  8. Once the cake has cooled to room temperature, evenly spread frosting over the top.  Sprinkle nuts, slice and ENJOY!

 

Notes

To toast nuts, heat oven at 275°F (135°C). Line a small baking sheet with parchment paper or a silicone baking mat.  Evenly spread chopped nuts and bake for 7 to 8 mins. Nuts should be dry, crisp and give a nutty aroma.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Cuisine: American
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