Simple Carrot Sheet Cake
A winner from ATK as always! Carrot cake is a favorite of both my mother in law and my brother in law, so I thought I'd make sure the recipe is available for them!
Ingredients
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 large eggs
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 1 1/2 cups vegetable oil
- 1 pound carrots, peeled and grated
- 1 1/2 cups chopped toasted walnuts (optional, but not according to my MIL)
- 3 cups Cream Cheese Frosting
Equipment
- 9 x 13 baking dish
Directions
- Adjust oven rack to middle level and preheat oven to 350°F. Grease and flour a 9 x 13 baking pan. If you intend to remove the cake for serving, after greasing and flouring, add a parchment sling, then grease and flour the parchment.
- In a medium sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
- In a large bowl, whisk together the eggs and both sugars, until sugars are mostly dissolved and the mixture is frothy. While continuously whisking, slowly pour in the oil in a slow drizzle until thoroughly combined and emulsified.
- Whisk in flour mixture until just incorporated. Switch to a rubber scraper to fold in carrots and nuts, if using.
- Scrape thick batter into the prepared pan, smoothing the top with the rubber scraper. Gently tap the pan on the counter to settle the batter.
- Bake until toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating halfway through baking time.
- Let cake cool completely in the pan set on a wire rack, about 2 hours. Frost and serve.
Source: ATK's The Perfect Cake p. 110