Tuesday, May 17, 2011

Carrot Sheet Cake with Whipped Cream Cheese Frosting

For Easter dinner it was just me and the 4 kiddos, but I still wanted to make a nice Easter dinner... it's just the way I am. I made way too much, of course, but we had leftover ham, potatoes, salads, and most importantly THIS CAKE, all week long. It was heavenly. I found this recipe on My Kitchen Cafe, and I really liked the idea of an easier sheet cake carrot cake so I decided to try it out. It was so delicious!!! My kids and I could not stop eating it, even after we stuffed ourselves with a big dinner. I was pleasantly surprised at just how delicious it turned out. It's a perfect recipe for when you just don't have the time (or motivation) to do the full blown carrot cake recipe. I halved the recipe because it was just 5 of us, but later I wished I would have made the full recipe!! It went way too fast.

Cake:
4 large eggs
3/4 cup oil
3/4 cup applesauce
3/4 cup water
2 teaspoons vanilla
3 cups sugar
3 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
3 3/4 cups powdered sugar
2 teaspoons vanilla
2/3 cup heavy whipping cream

Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 30-32 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.

2 comments:

Kim said...

Just found your blog through Mmm...Cafe. Oh goodness you have some awesome looking recipes! I don't know which to try first! I'll be checking back often for updates. Thanks!

Cooking Creation said...

Looks delicious! I love carrot cake!