Caramel Carrot Sheet Cake
This sheet cake is moist, packed with cinnamon and carrot flavors, and topped with a skinny smooth cream cheese frosting and buttery caramel. It's perfect for a spring get together and will feed a crowd!
Servings: 20 slices
Ingredients
For the cake:
- 1 ¼ cups vegetable oil
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 4 eggs room temperature
- 2 cups all-purpose flour
- 2 tbsp corn starch
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 2 cups thinly grated carrots about 4 large carrots
For the caramel
- 1 cup granulated sugar
- ½ cup heavy cream room temperature
- 5 tbsp salted butter room temperature
- ½ tsp kosher salt
For the frosting:
- ½ cup salted butter room temperature
- 8 oz full fat cream cheese room temperature
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
For the cake:
- Preheat the oven to 350° and spray a 9x13 inch metal baking pan with nonstick baking spray. In a large bowl whisk together the vegetable oil, both granulated and light brown sugars, vanilla and eggs until combined. Add in the dry ingredients and whisk until just combined. Use a rubber spatula to fold in the shredded carrots. Pour the batter into the prepared pan and bake for 35-40 minutes, or until baked through. Remove from the oven and allow to cool completely.
For the caramel:
- Add the sugar to a sauté pan over medium-high heat. The sugar will look normal for the first few minutes, whisk occasionally. It will start to clump and melt, turning a deep amber color. Stir continuously until all of the sugar is dissolved. Once melted, stir in butter, one tablespoon at a time. After the butter melts completely, slowly drizzle in room temperature heavy cream, about 2 until completely combined. The mixture will bubble and steam up each time you add the heavy cream so be careful! Remove the caramel from heat and stir in the salt. Allow to cool to room temperature before using. Store for up to 2 weeks in the refrigerator.
For the frosting:
- In the bowl of a stand mixer beat the butter and cream cheese on medium high speed until smooth and combined, about 2 minutes. Add in the vanilla and powdered sugar and mix until smooth.
For assembly:
- Once the cake has completely cooled, top with cream cheese frosting. Drizzle on about ½ - ¾ cup of the room temperature caramel. Use a spatula or spoon to swirl into the frosting. Refrigerate until serving and store in the fridge for up to 5 days.