Carrot sheet cake with cream cheese frosting

A simple but delicious carrot sheet cake with cream cheese frosting. Moist, soft, quick to prepare: just blend all the ingredients. Adding cinnamon or cardamom to the batter together with lemon zest makes it delicious and fragrant. The frosting is made with cream cheese that adds a sweet and slightly tart note that goes so well with the flavor of the cake. Prepared in a rectangular pan, it can be cut, served directly from the pan and then easily offered at family parties or outdoor picnics on holidays such as Easter Monday or mid-August.

Carrot sheet cake with cream cheese frosting

Carrot sheet cake with cream cheese frosting is a cake prepared in a rectangular pan and it is perfect to be served during the holidays. Moist, sweet and fragrant cake.

Course sweets and desserts

Cuisine Ovo-lacto vegetarianism

Keyword butter free cake, cake with oil, cardamom, carrots, cinnamon, cream cheese, easy cake, moist cake, simple cake

Prep Time 15

Cook Time 30

Total Time 45

Servings (20×30 cm) pan

Calories 440kcal

Ingredients

300 g carrots
3 medium eggs at room temperature
160 ml corn or sunflower or mixed seeds oil
160 g white sugar
1 tsp vanilla extract
300 g all-purpose flour
2 tsp baking powder
1 pinch of salt
1 lemon (only the zest)
½ tsp cinnamon or cardamom powder
440 g cream cheese
50 ml milk
80 g powdered sugar
orange and green food dye (optional)
chopped pistacchios (optional)

Instructions

Instructions carrot sheet cake with cream cheese frosting

In a bowl of a rather powerful blender (the immersion blender may not be enough) blend the carrots with the eggs. Add vanilla extract, sugar, oil and blend again until everything becomes smooth.
Add salt, baking powder, flour, cinnamon or cardamom powder and lemon zest. Blend again to obtain a thick but rather liquid batter. Pour the mixture into a, lightly greased and dusted with some flour, 20×30 cm rectangular pan,
Bake in the preheated static oven at 170°C for 30 – 35 minutes. Check the baking using a toothpick after about 30 minutes. Remove from the oven and let it cool completely before decorating with the frosting.
Prepare the glaze by mixing cream cheese with milk and powdered sugar. To avoid possible lumps, pass the cream through the fine sieve. Set aside two tablespoons of the cream for the decorations. Spread the rest of the icing evenly over the cake and decorate with chopped pistachios.
Divide the remaining prepared cream in two and add some orange and green food coloring. Decorate the cake using a piping bag and a small nozzle and serve.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1pan | Calories: 440kcal

Store in the refrigerator and eat within 2, maximum 3 days.

lot of love. B.

p.s. If you are looking for some other delicious recipes for an easy cake, check my Stracciatella bundt cake (photo below) or Soft cake with moist apple filling (photo below).