Indulge in the perfect blend of moist, lightly spiced carrot cake, topped with luscious cream cheese frosting and delightful toasted coconut. This easy-to-make sheet cake is ideal for any gathering and guarantees to be a crowd-pleaser!
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The Ultimate Carrot Sheet Cake with Toasted Coconut
Carrot cake is a timeless classic, a dessert that effortlessly combines comforting flavors with a delightful texture. While traditional layer cakes have their charm, sometimes a simpler, yet equally impressive, option is needed. Enter the carrot sheet cake – a fuss-free solution that delivers all the incredible taste of its tiered cousin, but with unparalleled ease. This recipe takes it a step further, elevating the experience with the irresistible crunch and aroma of toasted coconut, perfectly complementing the rich cream cheese frosting.
We’re certainly no strangers to the magic of carrot cake! Our collection includes a classic layer carrot cake, charming carrot cake cupcakes, and even innovative creations like carrot cake cheesecake and carrot cake pancakes. But for effortless entertaining and guaranteed satisfaction, this Carrot Sheet Cake with Toasted Coconut truly stands out. It’s designed to feed a crowd without the intricate decorating demands of a multi-layered masterpiece, making it a go-to dessert for any occasion.
Why a Sheet Cake is Your Go-To Dessert Solution
While I adore a beautifully crafted layer cake, I’m not a professional cake decorator. The thought of intricate piping and perfectly stacked tiers can sometimes feel daunting. That’s where the humble, yet magnificent, sheet cake shines. It’s the ultimate “down-home” dessert – comforting, approachable, and without any pretense. Don’t let its less elaborate appearance fool you; a sheet cake, especially this carrot version, tastes every bit as delicious as a fancy layer cake, if not more so, thanks to its consistent moisture and flavor distribution.
The beauty of a sheet cake lies in its simplicity and practicality. It’s incredibly easy to make, transport, and serve, making it ideal for potlucks, family gatherings, holiday feasts, or just a large casual get-together. Plus, cutting neat, even slices for a large group is a breeze. While this carrot sheet cake truly evokes the festive spirit of Easter dessert, its delightful blend of warm spices, tender carrots, and sweet coconut makes it a welcome treat any time of the year. There’s no wrong season to enjoy a slice of pure comfort.
Essential Ingredients for the Perfect Carrot Sheet Cake
Crafting a truly exceptional carrot sheet cake starts with selecting the right ingredients. Each component plays a vital role in achieving that coveted moist texture, balanced sweetness, and signature spiced flavor. Here’s a closer look at what you’ll need and why each choice matters:
For the Cake Base
- Granulated Sugar: Provides sweetness and helps create a tender crumb. Don’t be tempted to reduce it too much, as it affects the cake’s structure and moisture.
- Vegetable Oil: The secret to an incredibly moist cake! Unlike butter, oil remains liquid at room temperature, contributing to a softer texture that lasts longer. You can use any neutral-flavored oil like canola or sunflower oil. While melted butter can be used, oil generally yields a moister result in carrot cakes.
- Unsweetened Applesauce: A fantastic addition for moisture without adding excess oiliness. It also imparts a subtle fruity note that complements the carrots and spices beautifully, making the cake feel lighter yet still rich.
- Large Eggs: Act as binders, provide structure, and add richness. Using large eggs is standard for most baking recipes.
- Pure Vanilla Extract: Essential for enhancing all the other flavors. Don’t skimp on quality here; a good vanilla, like Watkins, makes a noticeable difference.
- All-Purpose Flour: The foundation of our cake. Ensure it’s measured correctly – spoon it into the measuring cup and level it off, rather than scooping directly from the bag.
- Baking Soda: Our primary leavening agent. It reacts with the buttermilk to give the cake its beautiful lift and tender crumb.
- Ground Cinnamon: The quintessential spice for carrot cake, adding warmth and depth. I often add a little extra because I adore its comforting aroma and flavor. Feel free to adjust to your personal preference!
- Salt: Crucial for balancing the sweetness and enhancing the overall flavor profile of the cake. It makes everything taste “more.”
- Buttermilk: Key for a moist, tender crumb and active leavening. The acidity of real buttermilk reacts with the baking soda to create air bubbles, resulting in a light texture. If you don’t have buttermilk on hand, you can easily make a substitute: simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with regular milk to reach ½ cup. Let it sit for 5-10 minutes until it slightly curdles before using.
- Freshly Grated Carrots: This is a non-negotiable for a truly moist and flavorful carrot cake! Pre-grated carrots from the store tend to be drier and coarser, resulting in a less tender cake. Taking a few extra minutes to grate them yourself makes all the difference in moisture and texture.
- Sweetened, Shredded Coconut: Adds a delightful chewiness and tropical sweetness directly into the cake batter. You can use unsweetened shredded coconut for a less sweet cake if you prefer.
For the Creamy Frosting & Topping
- Full-Fat Cream Cheese: The cornerstone of classic carrot cake frosting. Always use full-fat cream cheese, softened to room temperature, for the best creamy consistency and rich flavor. I haven’t tested this recipe with low-fat varieties, which can result in a thinner, less stable frosting.
- Unsalted Butter: Also softened to room temperature. While I typically bake with unsalted butter, a touch of salted butter here can actually be wonderful, providing a subtle counterpoint to the sweetness of the frosting.
- Pure Vanilla Extract: Just as important for the frosting as for the cake, adding a layer of aromatic depth.
- Powdered Sugar (Confectioners’ Sugar): Provides sweetness and body to the frosting. I usually don’t bother sifting mine, but if you want an absolutely lump-free, silky-smooth frosting, sifting is a good idea.
- Sweetened, Shredded Coconut (for Topping): This will be toasted to a beautiful golden brown, adding an incredible nutty flavor and crunchy texture to the finished cake. Sweetened shredded coconut is recommended for the best flavor balance once toasted.
Step-by-Step Guide: How to Make Carrot Sheet Cake
Creating this delicious carrot sheet cake is straightforward. Follow these steps for a moist cake and perfectly creamy frosting:
Making the Cake Batter
1 – Begin by preheating your oven to 350°F (175°C). Line a 15×10-inch sheet pan with parchment paper, allowing some overhang on the sides for easy removal later. This prevents sticking and makes cleanup a breeze.
2 – In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the granulated sugar, vegetable oil, and unsweetened applesauce. Beat these ingredients together until they are well combined and smooth. This creates the moist base for your cake.
3 – Add the large eggs one at a time, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next. This helps to create an emulsified batter and adds air, contributing to a lighter texture.
4 – Beat in the pure vanilla extract. Vanilla adds a foundational layer of flavor that complements the spices and carrots.
5 – In a separate medium-sized bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures these are evenly distributed before being added to the wet ingredients.
6 – Gradually add this dry mixture to the wet mixture in the large bowl. Mix on low speed, just until the flour is mostly incorporated. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to a tougher cake.
7 – Pour in the buttermilk and continue to mix just until everything is combined. Again, avoid overmixing.
8 – Gently fold in the freshly grated carrots and the sweetened shredded coconut using a spatula. Mix just enough to distribute them evenly throughout the batter. Overmixing can release too much moisture from the carrots, making the cake less fluffy.
9 – Pour the finished batter evenly into your prepared baking pan. Spread it gently with a spatula to ensure an even thickness. Bake for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. This indicates the cake is fully cooked. Remove the cake from the oven and allow it to cool completely on a wire rack before frosting. Patience is key here; frosting a warm cake will result in a melty, messy disaster!
Mastering the Cream Cheese Frosting
10 – While your cake cools, prepare the irresistible cream cheese frosting. In a clean mixing bowl, beat together the softened full-fat cream cheese and room-temperature butter until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.
11 – Add the pure vanilla extract and beat to incorporate.
12 – Gradually add the powdered sugar, about ½ cup at a time, beating on low speed until each addition is fully incorporated. Once all the powdered sugar has been added, increase the speed to medium-high and beat for another 1-2 minutes until the frosting is incredibly smooth, creamy, and spreadable. If your frosting seems too thick, you can add a tiny splash of milk or cream (about a teaspoon at a time) until it reaches your desired consistency. If it’s too thin, add a bit more powdered sugar.
13 – Once the cake is completely cooled, spread the luscious cream cheese frosting evenly over the top using an offset spatula or knife. Ensure a nice, thick layer for maximum enjoyment!
14 – The final magical touch is the toasted coconut. Prepare it as described in the section below, then generously sprinkle it over the frosted cake. The toasted coconut adds a fantastic crunch and depth of flavor that perfectly complements the cake and frosting.
Mastering the Art of Toasting Coconut
Toasted coconut adds an incredible depth of flavor and texture to this carrot sheet cake, transforming it from delicious to absolutely irresistible. However, toasting coconut requires vigilance. It can go from perfectly golden to completely burned in the blink of an eye. This is not the time to multi-task! Here are my two preferred methods, along with the golden rule: never take your eyes off the coconut! Trust me, I’ve ruined more batches than I care to admit by just walking away for “a minute.”
Stove Top Method (My Preference)
This is my go-to method because it offers excellent visibility and control, allowing for constant stirring.
- Preparation: Add your shredded coconut to a dry skillet (no oil needed). Aim for a fairly thin, even layer of coconut to ensure uniform toasting.
- Heat: Turn the heat to medium – no higher! High heat will burn the coconut quickly before it can toast evenly.
- Process: Cook, stirring very frequently (almost constantly), until the coconut begins to turn a lovely golden-brown. You’ll notice some pieces browning faster than others; this is normal. The trick is to remove it from the heat just before the darker pieces start to look burnt.
- Cooling: As soon as it reaches your desired toastiness, immediately transfer the coconut to a bowl or spread it out on a piece of parchment paper. If you leave it in the hot skillet, the residual heat will continue to cook it, potentially leading to burning.
Oven Method (For More Even Browning)
The oven method can yield a more evenly toasted result, but it requires a bit more active monitoring since it’s out of direct sight.
- Preparation: Preheat your oven to 325°F (160°C). Spread the coconut out in a single, even layer on a baking sheet.
- Baking: Bake in the preheated oven for 8-12 minutes.
- Stirring: During the baking time, make sure to stir the coconut 2 or 3 times to promote even browning.
- Monitoring: Keep a very close eye on it, especially towards the end of the baking time, as it can brown rapidly.
- Cooling: Once it’s toasted to your liking, remove the baking sheet from the oven and immediately transfer the toasted coconut off the hot sheet to a bowl or parchment paper to prevent further browning.
Whichever method you choose, the payoff is a fragrant, crunchy topping that elevates this carrot sheet cake to new heights!
Expert Tips and Tricks for Carrot Sheet Cake Success
Achieving the perfect carrot sheet cake is easy with a few insider tips. From pan selection to storage, these pointers will help you bake a consistently delicious dessert every time:
- Choosing the Right Pan: This recipe is designed for a standard 15×10-inch baking pan (often called a jelly roll pan) with a 1-inch lip. This size yields a thinner cake, perfect for serving a large crowd and ensuring even baking. If you only have a 9×13-inch baking dish, you can use it, but your cake will be significantly thicker, requiring a longer baking time (likely 40-50 minutes or more). You might also get fewer servings, but each slice will be taller. Adjust baking time accordingly and always test for doneness with a toothpick.
- Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing develops gluten, which can lead to a tough, dense cake. A few lumps are perfectly fine!
- Room Temperature Ingredients are Key: For both the cake batter and the frosting, ensure your eggs, buttermilk, cream cheese, and butter are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a truly creamy frosting.
- Prevent Sticking: Always line your sheet pan with parchment paper, leaving an overhang on the longer sides. This makes lifting the cooled cake out of the pan incredibly easy, especially when you’re ready to frost and serve. You can also lightly grease the parchment paper for extra insurance.
- Cool Completely Before Frosting: This cannot be stressed enough! Attempting to frost a warm cake will melt your beautiful cream cheese frosting, resulting in a runny mess. Allow the cake to cool fully on a wire rack for at least 1-2 hours, or even longer. You can even bake the cake the day before and frost it when completely chilled.
- Freezing for Later: If you plan to freeze the cake, do so *before* adding the toasted coconut. Toast the coconut fresh when you’re ready to serve. Wrap the unfrosted or frosted (but coconut-free) cake tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before frosting/serving.
- Storing Leftovers: Any leftover frosted cake should be stored covered in the refrigerator. It will stay wonderfully moist and delicious for 3-5 days. The cream cheese frosting requires refrigeration.
- Make Ahead Advantage: You can bake the cake a day in advance and store it, covered, at room temperature (if unfrosted) or in the refrigerator (if frosted) until you’re ready to serve. However, always wait to add the toasted coconut until just before serving. This keeps the coconut delightfully crisp.
- Customize the Coconut: Not a fan of coconut, or prefer a different texture? You can omit the coconut entirely, add untoasted shredded coconut for a softer chew, or even substitute with chopped pecans or walnuts for an alternative nutty crunch.
Delicious Variations and Serving Suggestions
While this carrot sheet cake is phenomenal as is, there’s always room for a little customization!
- Add Nuts: Enhance the texture and flavor by folding in ½ cup of chopped pecans or walnuts into the cake batter along with the carrots and coconut.
- Pineapple Power: For even more moisture and a tangy sweetness, gently fold in ½ cup of well-drained crushed pineapple into the batter. This is a classic addition to many carrot cake recipes.
- Raisins or Dried Cranberries: If you enjoy dried fruit in your carrot cake, add ½ cup of raisins or dried cranberries (or a mix of both) to the batter. Plump them in warm water or rum for 10 minutes before draining and adding for extra moisture.
- Extra Spice: For those who love a bolder spice profile, consider adding a pinch of ground ginger, nutmeg, or allspice to the dry ingredients.
Serve this delightful cake chilled or at room temperature. It’s perfect on its own with a cup of coffee or tea, or as a show-stopping dessert at your next brunch or dinner party. Its generous size makes it ideal for celebrations!
Frequently Asked Questions About Carrot Sheet Cake
- Can I use store-bought pre-shredded carrots?
- While convenient, we highly recommend grating your own carrots. Pre-shredded carrots tend to be drier and thicker, which can lead to a less moist and tender cake. Freshly grated carrots release more moisture during baking, contributing significantly to the cake’s desirable texture.
- How do I know when my carrot sheet cake is done baking?
- The best way to tell is by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter clinging to it, the cake is done. The edges should also be slightly golden, and the cake should spring back when lightly touched.
- My cream cheese frosting is too runny/too thick. How can I fix it?
- If your frosting is too runny, it’s likely due to warm cream cheese or butter, or too little powdered sugar. Try chilling the frosting for 15-30 minutes, then re-beating it. If still too thin, gradually add more powdered sugar (1-2 tablespoons at a time). If it’s too thick, add milk or cream (1 teaspoon at a time) and beat until it reaches the desired consistency.
- Can this carrot sheet cake be made gluten-free?
- While this specific recipe uses all-purpose flour, many readers have successfully substituted it with a 1:1 gluten-free baking flour blend (one that contains xanthan gum). Results can vary slightly, but it’s often a viable option. No other ingredient adjustments are typically needed for gluten-free flour.
- How long does toasted coconut stay crisp?
- Toasted coconut is best when freshly prepared and sprinkled just before serving. When stored on a frosted cake in the refrigerator, it will soften over time due to moisture. If you want maximum crispness, store toasted coconut in an airtight container at room temperature and add it right before serving each slice.
More Irresistible Desserts For Coconut Lovers
If you adore the tropical flavor of coconut as much as we do, you’ll love exploring these other fantastic recipes:
- Classic Coconut Cream Pie
- Delectable Coconut and Pistachio Pudding Cake
- Bright and Zesty Coconut Orange Pound Cake
- Fluffy Coconut Cupcakes with Creamy Frosting
- Rich and Elegant Italian Cream Cake
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Carrot Sheet Cake with Toasted Coconut
Deborah Harroun
20 minutes
35 minutes
55 minutes
24 servings
Dessert
American
Pin
Ingredients
Cake:
- 2 cups (396 g) sugar
- 1/2 cup (99 g) vegetable oil or other neutral cooking oil
- 1/2 cup (127 g) unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113 g) buttermilk
- 1 1/2 cups (150 g) grated carrots
- 1/2 cup (43 g) sweetened, shredded coconut
Icing:
- 8 oz cream cheese at room temperature
- 1/2 cup (4 oz) unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups (227 g) powdered sugar
- 1 cup (85 g) sweetened, shredded coconut
Instructions
- Preheat the oven to 350ºF (175°C). Line a 15×10-inch sheet pan with parchment paper.
- In a large bowl, or the bowl of a stand mixer, beat together the sugar, vegetable oil, and applesauce until well combined. Add in the eggs, one at a time, beating between additions until fully incorporated. Add in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Add in the buttermilk, mixing just to combine. Gently fold in the grated carrots and the ½ cup sweetened, shredded coconut using a spatula until evenly distributed.
- Pour the mixture into the prepared sheet pan, spreading evenly. Bake for 30-35 minutes, or until a tester inserted in the middle comes out clean. Remove from the oven and cool completely on a wire rack.
- To make the icing, beat together the softened cream cheese and butter in a clean bowl until light and fluffy. Beat in the vanilla extract.
- Gradually add the powdered sugar, ½ cup at a time, beating until incorporated and the frosting is smooth and creamy.
- To toast the 1 cup of coconut for the topping, place it in a dry skillet over medium heat. Cook, stirring very frequently, until the coconut is golden brown. Watch it carefully as it burns easily. Alternatively, preheat oven to 325ºF, spread coconut on a baking sheet, and bake for 8-12 minutes, stirring 2-3 times, until toasted.
- Once the coconut is toasted, immediately transfer it to a bowl or parchment paper to cool completely.
- Once the cake is completely cooled, spread the cream cheese icing evenly over the top. Sprinkle generously with the cooled toasted coconut.
- Cut the cake into slices and serve. Enjoy!
Recipe Notes:
Nutrition Information
Serving: 1slice
,
Calories: 308kcal (15%)
,
Carbohydrates: 40g (13%)
,
Protein: 3g (6%)
,
Fat: 15g (23%)
,
Saturated Fat: 5g (31%)
,
Polyunsaturated Fat: 6g
,
Trans Fat: 0g
,
Cholesterol: 43mg (14%)
,
Sodium: 171mg (7%)
,
Fiber: 1g (4%)
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Sugar: 30g (33%)