Christmas Carrot Sheet Cake
This single-layer Christmas Carrot Sheet Cake decorated with spiced cookies and cherries is perfect to serve up this Christmas!
Servings: 20 slices
Calories: 369kcal
Equipment
- 1x rectangular cake pan 35x28x7cm (14x11x3 inches)
Ingredients
Carrot Cake
- 150 g muscovado sugar
- 150 g light brown sugar
- 300 ml sunflower oil
- 3 eggs extra-large
- 300 g self-raising flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 300 g grated carrots
- 100 g wanuts chopped
Cream Cheese Frosting
- 250 g powdered sugar
- 40 g unsalted butter
- 125 g cream cheese
- 50 g whole cherries for decorating
- spiced sugar cookies for decorating
Instructions
Christmas Carrot Sheet Cake
- Preheat the oven to 180°C (350°F) and line 3 x 15cm (6-inch) cake tins with oil and parchment paper.
- In a bowl of a stand mixer fitted with a paddle attachment, add the oil, eggs, and sugar. Beat at medium-high speed until well combined, for about 3 minutes.
- Sift together the flour, salt, ground cinnamon, nutmeg, and ginger. With the mixer running at low speed, add the flour mixture to the wet ingredients. Mix at medium-low speed until just combined.
- Add the grated carrots, vanilla, and chopped walnuts to the cake batter. Mix at low speed until combined. Be sure the ingredients have mixed through, but do not over-mix the batter.
- Pour the batter into the prepared cake pan and bake in a preheated oven for about 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in its tin for 20 minutes, then remove the cake and cool completely on a wire rack.
Cream Cheese Frosting
- Add the butter and icing sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture looks like fine breadcrumbs.
- Add the butter and icing sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture looks like fine breadcrumbs.
- Spoon the frosting onto the surface of the cake and swirl it using an off-set palette knife. Decorate with cookies and fresh cherries. Slice, serve, and enjoy!
Notes
- You can add dried cranberries, sultanas, raisins, and even diced pineapple to the cake batter if you like.
- Wait for the cake to cool completely before decorating.
- Ensure you use room temperature butter and cream cheese to avoid a lumpy frosting.
Nutrition
Calories: 369kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 103mg | Potassium: 130mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2679IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
