Carrot Cake Sheet Cake

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and your choice of spices (such as cinnamon, nutmeg, and ginger). Set aside.
3. Prepare Carrots: Grate fresh carrots using a fine grater or food processor. You should have about 2 cups of grated carrots.
4. Cream Butter and Sugar: In a large bowl, beat together butter and sugar until light and fluffy. You can use an electric mixer or stand mixer for this step.
5. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in vanilla extract.
6. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and any additional mix-ins, such as chopped nuts or raisins.
7. Pour and Bake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Frost: Allow the cake to cool completely in the pan on a wire rack. Once cooled, frost with your favorite cream cheese frosting or a simple glaze.

Kitchen Equipment Needed

• 9×13-inch sheet pan
• Parchment paper
• Medium and large mixing bowls
• Whisk
• Electric mixer or stand mixer
• Grater or food processor
• Toothpick
• Wire rack

Tips and Variations

• Spice It Up: For added depth of flavor, consider adding spices like cardamom or allspice. Adjust the amount based on your taste preference.
• Nut-Free Option: If you’re serving guests with nut allergies, you can omit the nuts altogether or replace them with seeds like sunflower or pumpkin seeds.
• Healthier Twist: Substitute whole wheat flour for half of the all-purpose flour for a healthier option. You can also reduce the sugar slightly or use a sugar substitute.
• Add-ins: Feel free to include extras such as crushed pineapple, shredded coconut, or chopped dates to enhance the flavor and texture of the cake.

How to Store Leftovers

Store any leftover Carrot Cake Sheet Cake in an airtight container at room temperature for up to 3 days. If you live in a particularly warm or humid environment, it’s best to keep it in the refrigerator to prevent spoilage. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw in the refrigerator before serving.

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