Eggless Carrot Sheet Cake (Moist & Easy)
If you’re looking for a no-fuss carrot cake that’s soft, moist, and incredibly easy to make, this eggless carrot sheet cake is exactly what you need. No layering, no complicated steps just a simple, reliable recipe that delivers every single time.
Yield: 16 servings
Ingredients
Carrot Sheet Cake
- 240 ml Milk* room temp; see notes for options
- 120 g Light Brown Sugar
- 150 g Cane Sugar or castor sugar
- 160 ml Sunflower Oil or any neutral oil
- 1 tsp Vanilla Extract
- 300 g All Purpose Flour
- 1+1/2 tsp Baking Powder
- 1+1/4 tsp Baking Soda
- 1 tsp Cinnamon Powder
- 1/4 tsp Salt
- 300 g Carrots grated; 5-6 medium sized carrots
- 60 g Walnuts chopped; optional
Cream Cheese Frosting
- 110 g Butter room temp; see notes for options
- 90 g Powdered Sugar or icing sugar
- 220 g Cream Cheese room temp not soft; see notes for options
- 1 tsp Vanilla Extract
Topping
Instructions
For the Carrot Sheet Cake
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch (33 × 23 cm)rectangular pan and line it with an overhang of baking paper on all four sides for easy removal.
- Grate the carrots using the fine or medium side of a grater and lightly squeeze out excess moisture to prevent a dense cake.
- In a large bowl, whisk together milk, oil, vanilla, light brown sugar, and cane/castor sugar until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix until just combined without any lumps.
- Gently fold in the grated carrots.
- Pour the batter into the prepared pan and spread it in even layer. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake col completely before frosting.
For the Cream Cheese Frosting
- Beat the butter using an electric whisk until it turns light and fluffy. Scrape down the sides. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth and creamy.
- Finally, add the cream cheese and whip until the frosting is fluffy and spreadable.
Cake Assembly
- Once the cake has cooled completely, remove the baking paper from underneath and transfer it to a serving plate or board. Spread the cream cheese frosting evenly over the top with an offset spatula, then use the back of a spoon to create decorative swirls.
- Drizzle caramel sauce over the frosting for an indulgent finish.
- Cut into slices and serve. This cake can be stored in the refrigerator for 2–3 days and tastes even better the next day as the flavors deepen.
Notes
- Cups vs. Weighing Scale: Measuring with US cups is convenient but can be imprecise. For accurate baking results, weigh ingredients with a digital kitchen scale in grams.
- Prep Your Ingredients: Measure and prepare all ingredients before starting your recipe. This makes baking smoother, faster, and stress-free.
- Teaspoons & Tablespoons: Always use measuring spoons for teaspoons (tsp) and tablespoons (tbsp). Regular eating spoons are not accurate.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Sugar Substitutions: Cane sugar can be replaced with granulated sugar or caster sugar. Ensure the sugar is vegan-friendly or use organic cane sugar.
- Butter Options: Use dairy-free salted butter sticks or any salted butter of your choice.
- Cream Cheese Choices: Opt for dairy-free cream cheese or any plain full-fat cream cheese you prefer.
- Salted Caramel Sauce Recipe : https://pastrybysaloni.com/salted-caramel-sauce/