Carrot Sheet Cake with Cream Cheese Frosting

  • virevixa Posted: 02/05/10
    Worthy of a Special Occasion

    I make this recipe a lot. It's my "go to" carrot cake recipe and I follow it to the letter except for the frosting, which is plenty sweet with far less powdered sugar. Everyone in my family loves this cake, and I'm constantly having to print off copies of the recipe for people. Yum!

  • ILMBeaches Posted: 11/18/08
    Worthy of a Special Occasion

    This is the best Carrot Cake recipe I've ever made.

  • mandapooh Posted: 04/05/09
    Worthy of a Special Occasion

    This was really good. I used about 1.5c whole wheat flour plus 0.5 cups regular, 2 heaping tsp cinnamon and added 1/2 tsp nutmeg. My only difficulty was keeping the cake from falling apart, but if you keep it in the pan, all is well. I'll definitely make this again.

  • Jocilyn Posted: 08/27/09
    Worthy of a Special Occasion

    Pretty good, but way too much sugar and butter!

  • flowerpot916 Posted: 01/07/11
    Worthy of a Special Occasion

    So delicious! I followed the recipe as written, except I cut the cake in half after baking and layered it. I also doubled the frosting and added walnuts in the center. A sure keeper!

  • bschlegel Posted: 01/07/09
    Worthy of a Special Occasion

    Love this recipe. Made another cooking light carrot cake (layered) and then made this one a week or so later and this was a clear winner. SO moist and easy and best of all, no layering to hassle with! Great recipe! It is now my go-to carrot cake recipe!

  • Leckerei Posted: 02/02/09
    Worthy of a Special Occasion

    Oh this is yummy. My sweetheart only allowed me to take a piece to a co-worker who was having a bad week with the promise that I would make another one immediately. This was so moist and dense and perfect. I added walnuts and more cinnamon, and used eggbeaters (didn't have enough eggs in the house to follow the recipe exactly), which didn't seem to affect anything. Delicious. Getting the ingredients together right now to make it yet again.

  • heysarah Posted: 06/22/09
    Worthy of a Special Occasion

    Good, but not the sweet, chewy, moist yumminess that you get with the traditional, sugar-laden, pecan or walnut and raisin-filled version. This could be any old spice cake. I want a cavity after eating carrot cake.

  • hotintexas Posted: 06/26/09
    Worthy of a Special Occasion

    Wow! I have made this carrot cake MANY times over the last 4 yrs. Always get rave reviews on it. People who don't care for carrot cake absolutely love it. I make almost exactly as it calls for except I add raisins to the batter and a little extra cinnamon. I add walnuts on top of the frosting. I usually leave a little of the powdered sugar out as well. Simply delicious!!!!

  • WinningCookies Posted: 01/17/12
    Worthy of a Special Occasion

    Excellent cake! Reliable recipe. In place of while flour, I used 1.5 cups whole wheat flour + 1/2 cup soy flour + 1/2 cup wheat bran. You can cut back on the butter by a few tablespoons. Instead of frosting between the layers (I made a triple layer cake out of this recipe) I used and all-fruit/no sugar jam.

  • Emz101 Posted: 07/01/13
    Worthy of a Special Occasion

    This was delish, I found no difference between the full fat and this version. I did change things a little. I used 5 tbs. of butter in the batter and 4 tbs. of applesauce just to cut down on the butter a little. As well I used 1 c. all purpose and 1 c. whole wheat flour. It ended up perfect. The only thing I would change would be the pan, I would much prefer to use 2 round cake pans and make a layer cake as opposed to the sheet pan. I also found it took about 10 min more to fully cook.

  • bmoxie1212 Posted: 04/26/14
    Worthy of a Special Occasion

    The cake wasn't too sweet- perfect. I sprinkled the top of the frosting with sweetened shredded coconut (which helped disguise my less than perfect frosting job...). I also made it as a layer cake.

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