Carrot Cake is one of those desserts that most people tend to only make around Easter. But honestly, it’s such an incredible dessert which I think it should be enjoyed all year long!
HOW SHOULD I STORE THE CAKE?
I usually set my cake in a cake server or a stand with a cover then store it at room temperature on the counter because it usually never lasts long in this house! If you’re storing at room temperature, the cake should be good for about 3-4 days.
- Do not eyeball ingredients. Baking is a science, I learned that in culinary school when I was trying to finesse in my Baking and Pastry class, don’t be like me back then haha. If ingredients aren’t precisely measured it can drastically affect the outcome. For most of the dry ingredients I spooned in my ingredients then leveled off with the back of a butter knife.
- Do not use pre-shredded carrots. Buy standard carrots, peel and grate them by hand for the best results. You want the fresh flavor in this cake which makes it so outstanding!
- This sheet cake is SUPER moist! Make sure to spray your pan with non-stick cooking spray before adding the cake batter, and line it with a piece of parchment before baking. This helps for easy removal and helps prevent sticking. I’ve never had an issue with sticking so this method has been working well for me!
- Make sure you test your cake for doneness. You don’t want to make the mistake of taking the cake out too early and the center of the cake sinks a little in the center and is gooey. You also don’t want to be opening the oven too often. Leave the oven door shut and let the cake cook.
- Use a toothpick to poke into the center of the cake, it should come out free of batter. If you have a little crumb or two stuck on that’s fine.
- Wait and let cool completely before frosting the cake or it will melt and that will absolutely suck!
- Make sure your cream cheese is room temperature. I recommend pulling the cream cheese out about an hour before you use it. This is key when mixing your frosting.
- Let your butter sit on the counter for about 20 minutes prior to mixing your frosting. This will help firm it up.
- Sift your powdered sugar to avoid lumpy frosting.
LET’S TALK DULCE DE LECHE, IS IT THE SAME AS CARAMEL?
Let me start by saying that the Dulce de Leche added to the cream cheese frosting is literally amazing! Caramel is made from slowly cooking down granulated or brown sugar, butter, vanilla with a splash of water or with a little cream. I usually like to make Dulce de leche with sweet condensed milk cooked for hours using the crockpot or stove top method.
WHAT CAN I SUBSTITUTE FOR PINEAPPLE?
The Crushed Pineapple adds a lot of moisture and sweet flavor to the cake, but if you’re too crazy about it then applesauce would be a great substitute. I’ve also added shredded coconut to the cake which in my opinion is so worth it. Not only does it add additional texture but the sweet nutty flavor paired with the shredded carrots is amazing!
DOES CARROT CAKE HAVE RAISINS?
This is totally up to you. I, however, don’t include it in my Carrot Cake recipe because I honestly don’t feel like they’re needed and lowkey ruins the cake. If you like raisins and want to add them, then by all means. You can start with ½ cup of raisins.
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Questions about the Carrot Sheet Cake with Dulce de Leche Cream Cheese Frosting? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Carrot Sheet Cake with Dulce de Leche Cream Cheese Frosting
For the Cake
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Kosher Salt
- 3 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- 1 Cup Light Brown Sugar
- 1½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¾ Cup Canola Oil
- 6 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Cup Whole Milk
- 1 Cup Crushed Pineapple, Drained
- 2½ Cups Grated Carrots
- ⅓ Cup Sweetened Shredded, Coconut
- Non-Stick Cooking Spray
For the Frosting
- 6 oz Cream Cheese, Room Temperature
- ½ Stick Butter, Room Temperature
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- ½ Cup Dulce de Leche or Caramel Sauce
- 2 Tablespoons Whole Milk
- Chopped pecans for Garnish
For the Cake
- Preheat the oven to 350°F.
- Spray a 9x13 inch pan with non-stick cooking spray. Then line the bottom and 2 of the longer sides of the pan with parchment paper and spray again.
- In a large bowl with a hand mixer. Mix together the oil, eggs, vanilla, granulated sugar and brown sugar and milk together until well combined.
- In another bowl whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Slowly add the dry ingredients to the wet ingredients.
- Fold in the grated carrots, crushed pineapple and shredded coconut.
- Evenly pour the batter into the 9x13 pan and bake for about 65-70 minutes or until a toothpick comes out clean. Allow the sheet cake to cool for about 30-sh minutes before removing from the pan.
- While the cake is cooling, in a medium bowl, mix together all of the frosting ingredients.
- Once the sheet cake has cooled completely, cover with Dulce de Leche cream cheese frosting and top with chopped pecans. Enjoy!