Carrot Sheet Cake
Carrot cake is definitely the cake flavour of this season. It is the perfect spring time cake and is one of my personal favourites! This carrot sheet cake satisfies all of the carrot cake cravings, with spiced, moist sponge and a decadent cream cheese frosting.
Ingredients
- 120 g Flour plain, white, all-purpose
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 ½ teaspoon Cinnamon ground
- 130 g Soft light brown sugar
- ½ tbsp Apple cider vinegar
- ½ teaspoon Vanilla extract
- 75 ml Vegetable/ coconut oil
- 30 ml Milk
- 1 Flax egg 1 tablespoon ground flaxseed in 2 tablespoon water
- 110 g Carrot grated
- 9 Pecan halves
For the cream cheese frosting
- 150 g Cream cheese I used an almond based one
- 50 g Icing sugar
- 1 teaspoon Vanilla extract
Instructions
- Pre-heat your oven to 180°C/ 356°F. Get your baking tin ready by greasing the sides and lining the bottom with parchment paper. I used a 15cm square baking tin with a removable bottom. The removable bottom will help you get the sponge out neatly so I recommend you using one. Also, 15cm is quite a small baking tin so if yours is bigger, increase the ingredient amounts of this recipe!
- In a large bowl, sieve + combine all of the dry ingredients: the flour, baking powder, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the milk and the apple cider vinegar. Leave aside for one minute whilst this curdles (it is supposed to do this!) Once curdled, add the other wet ingredients: the oil and vanilla extract. Add the wet ingredients to the dry ingredients, along with the flax egg and grated carrot. Whisk as you go.
- Spoon the carrot cake batter into the lined baking tin. Then bake for 25 minutes!
- In a bowl, combine the cream cheese, icing sugar and vanilla extract. Combine together with a spoon. You could combine it with a hand mixer but it isn't actually necessary here.
- Once your cake is cooled, remove from the baking tin and spread the cream cheese frosting on top.Add pecans, slice it up and devour! ENJOY!
Tried this recipe?Let us know how it was!