Carrot cake had to be one of my FAVORITE cake!! I love eating it and BAKING it!! When I am baking this cake…my WHOLE HOUSE smell DEVINE!! The cinnamon aroma just goes all through the house. I love making it and adding shredded coconut and pecan or walnut to the frosting too!! I dont really like adding the nuts inside because it seems to dry out my cake. I just like the carrot cake to be SIMPLE.
CARROT SHEET CAKE
- 2 cup All Purpose Flour
- 1 cup White Sugar
- 1 cup Brown Sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 4 Eggs
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1½ cup Vegetable Oil
- 3 cup Shredded Carrots
CREAM CHEESE FROSTING
- 1 pack Soften Cream Cheese ((8oz))
- 4 oz Soften Butter
- 4 teaspoon Milk
- 1 tablespoon Vanilla Extract
- 2 cup Powder Sugar
- 1 cup Chopped Walnuts
- 1 cup Shredded Coconut
Preheat OVEN to 350°F. Lightly grease a 13×9 in baking dish. I also lay 1 piece of parchment paper over the side of the baking dish (leaving some paper hanging over..to make pulling out the cake easier). Set aside
In your KITCHEN bowl..whisk together the oil, sugars, and eggs. Next, add in the flour, cinnamon, baking soda, baking powder, salt and vanilla extract. Mix really well then add in the shredded carrots and stir.
Pour the batter in the preared baking dish.
Bake for 50 minutes or until the toothpick comes out clean. Let the CAKE COOL COMPLETELY before frosting.
PREPARING THE CREAM CHEESE FROSTING
In a large bowl…cream in the soften butter and cream ceese until it is smooth. Add in the milk and vanilla extract. SLOWLY adding in 1 cup of powder sugar at a time UNTIL the frosting is THICK and REALLY SMOOTH.
(I sifted the powder sugar because I didnt wanted any clumps)
Spread the frosting over the carrot cake and sprinkle with coconut flakes and the chopped walnuts.