Carrot Texas Sheet Cake
Craving a moist, flavorful cake that’s perfect for sharing? Look no further than this Carrot Texas Sheet Cake recipe. Combining the beloved flavors of carrot cake with the convenience of a sheet pan, this dessert is a crowd-pleaser.
The cake itself is packed with grated carrots, crunchy walnuts, and sweet coconut flakes, all enveloped in a warm spice blend. Its tender crumb is the perfect base for the rich and creamy cream cheese frosting. This classic combination of flavors is what makes this cake a timeless favorite.
Whether you’re hosting a casual gathering or simply treating yourself to a homemade dessert, this Carrot Texas Sheet Cake is sure to satisfy. Its generous size makes it ideal for feeding a crowd, and leftovers are just as delicious the next day. So why not indulge in this comforting treat? Your taste buds will thank you.
Questions I often get asked about this recipe:
Can I freeze this cake?
Yes, you can freeze the cooled, unfrosted cake wrapped tightly in plastic wrap. Frost before serving.
Can I use a different type of cream cheese?
Full-fat cream cheese is recommended for the best texture. Low-fat or fat-free might result in a softer frosting.
How can I make the frosting smoother?
Beat the frosting for a longer period or add a small amount of milk to loosen it up.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time and store it covered in the refrigerator. Bring to room temperature before frosting the cake.
What is the best way to store leftovers?
Store the cake covered in plastic wrap at room temperature for up to 2-3 days.
Can I add other ingredients to the cake?
Absolutely! Try adding raisins, dried cranberries, or chopped apples for extra flavor and texture.
What can I serve with this cake?
This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
What you need to make Carrot Texas Sheet Cake:
For the Cake:
1 ½ cups granulated sugar
1 cup vegetable oil
⅓ cup unsweetened applesauce
3 large eggs
1 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
3 cups freshly shredded carrots (about 6 medium carrots)
1 cup chopped walnuts
1 cup sweetened coconut flakes
For the Cream Cheese Frosting:
½ cup (1 stick) unsalted butter, softened
2 ½ cups powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon milk (optional, for thinning)
How to make it:
Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
In a large bowl, whisk together sugar, oil, and applesauce.
Beat in eggs one at a time. Combine flours, cinnamon, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Stir in vanilla.
Fold in carrots, walnuts, and coconut flakes.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
Tips:
For a richer flavor, use brown sugar instead of granulated sugar.
Add a pinch of nutmeg or ginger to the cake batter for extra spice.
For a thicker frosting, refrigerate the cream cheese before using.
To make the cake even more moist, add a ¼ cup of buttermilk to the batter.
Latest Reviews:
This Carrot Texas Sheet Cake is pure comfort food! Moist, flavorful cake with a creamy frosting. The perfect balance of sweet and spice. A definite crowd-pleaser. Steff I.
I’ve made this cake twice already! The carrot and coconut combination is amazing. The frosting is rich and decadent. This recipe is a keeper. Indigo P.
Super easy to follow recipe. The cake was light and fluffy, and the frosting was the perfect sweetness. This will be my go-to carrot cake recipe from now on. George M.
Printable Recipe:
Carrot Texas Sheet Cake
Carrot Texas Sheet Cake
Ingredients
- For the Cake:
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- ⅓ cup unsweetened applesauce
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups freshly shredded carrots (about 6 medium carrots)
- 1 cup chopped walnuts
- 1 cup sweetened coconut flakes
- For the Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2 ½ cups powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for thinning)
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together sugar, oil, and applesauce. Beat in eggs one at a time.
- Combine flours, cinnamon, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Stir in vanilla.
- Fold in carrots, walnuts, and coconut flakes.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
Make the Cream Cheese Frosting:
- In a large bowl, beat butter until smooth. Gradually add powdered sugar, beating until light and fluffy.
- Beat in cream cheese until smooth. Stir in vanilla. Add milk, one tablespoon at a time, if needed to reach desired consistency.
- Frost cooled cake with cream cheese frosting.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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