Carrot Cake with Coconut Cream Cheese Frosting

This carrot cake is moist and delicious but what I love most about it is that it is made in a sheet pan. Baking in a sheet pan means a quicker bake time. While it may not have the same presentation of a layered cake, the convenience definitely outweighs the presentation, especially if you’re entertaining and have a lot on the go. And, quite frankly, I’m not mad at this cakes presentation in the pan: the expansive plane of creamy frosting looks inviting and delicious to me.

Sheet Pan Carrot Cake with Coconut Cream Cheese Frosting

A tired and true classic, this carrot cake is moist and delicious and features a spice blend of cinnamon and allspice. It's an easy and unforgettable quick-cooking cake that will always satisfy the carrot cake lover in your life.

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Cuisine: American

Ingredients Method

Ingredients

  

• 2 cups granulated sugar
• 1 cup oil
• 4 eggs
• 2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon all spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 cups carrots finely grated
• For the Frosting:
• 1 8 ounce package cream cheese, softened
• 1/2 cup butter softened
• 2 1/2 to 3 cups powdered sugar
• 2 teaspoons real vanilla extract
• 1 cup unsweetened, shaved coconut

Method

 

1. Preheat oven to 350°F and grease a 13×18 inch jelly roll or sheet pan. Line with parchment paper.
2. In a large mixing bowl, mix the sugar and oil together. Beat in the eggs.
3. In a separate bowl, whisk the flour, cinnamon, baking soda, allspice, salt and baking powder.
4. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 15 to 20 minutes or until toothpick comes out clean.
5. For the frosting:
6. Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Add a tablespoon or two of cold water. Mix in the vanilla and then spread over cooled cake.