Ingredients
Carrot Sheet Cake
- 1 ¼ cups unsweetened applesauce
- 2 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots (about 4 medium carrots)
Cream Cheese Frosting
- ½ cup butter softened
- 1 block (8 ounces) cream cheese softened
- 1 teaspoon almond extract
- 3 ½ cups powdered sugar
Instructions
For The Carrot Sheet Cake
- Preheat oven to 350° F. Spray a 12x17-inch sheet pan with non-stick spray. Set aside.
- Beat applesauce, sugar and eggs in a large bowl until combined. In a seperate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Gradually beat this mixture into the wet mixture. Fold in carrots. Spread batter evenly into the prepared pan.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
For The Cream Cheese Frosting
- Beat the butter and cream cheese together with an electric mixer, until combined and fluffy. Add in almond extract and powdered sugar. Beat until smooth. Spread evenly on top of cake. Slice into squares and serve!
Notes
Store any leftovers in fridge up to 3 days.
*The carrots on top are made of colored candy coating. I melted orange and green separately then piped out the carrot design onto parchment paper. Let harden then place on cake.
*The carrots on top are made of colored candy coating. I melted orange and green separately then piped out the carrot design onto parchment paper. Let harden then place on cake.
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