Carrot Cake Sheet Cake - the best Carrot Sheet Cake recipe on the internet! (2024)

FAQs

Why is butter not used in carrot cake? ›

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

Why is my carrot cake too moist? Keep the extra nuts and, god forbid, coconut out of things, and definitely don't add pineapple—it'll make the batter too moist. Carrot cake is oil-based, rather than butter-based.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

The key to reaping the optimal benefits from carrots is ensuring that carrot shreds are small and thin. Consequently, the best tool for the job is the small hole side of a box grater, although the larger holes still produce a smaller result than a food processor.

Carrot cake usually contains more saturated fat than fruit cake thanks to the frosting, which is typically made from cream cheese. The higher fat content also means it's higher in calories. Carrot cake is lower in fibre, so may not be as filling.

The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. Roasted and pureed carrots make this cake intensely carrot flavored. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within.

Pecans — chopped pecans are optional, but the texture of this easy carrot cake recipe is far superior when you add it! Feel free to swap them out for chopped walnuts instead.

Think thin

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

How can you tell if a carrot cake is done? ›

Usually a cake has finished cooking when the edges of the cake pull away from the side of the tin. You should be able to see a gap between the cake and the tin. If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven.

The best way to grate carrots for carrot cake is using the small shredding side of a box grater. This will produce small shreds of carrot, which is perfect for baking.

Shredded carrots are created by using a shredder or a food processor to cut the carrot into thin strips. This technique is often used in stir-fries, salads, and as a topping for sandwiches. Shredded carrots have a thicker texture than grated carrots, which can add more crunch to your dish.

The main difference between shredded and grated carrots is the size and appearance of the results. Shredded carrots typically look like long, thin strips while grated carrots are much smaller, almost crumb-like. This is due to a difference in blade size between a shredder and a grater.

Oil-Based Cakes: Carrot cake recipes often use vegetable oil (e.g., canola or sunflower oil) instead of butter as the primary fat. Oil-based cakes tend to be moister and have a softer, more tender crumb. The mild flavor of vegetable oil also allows the carrot and spice flavors to shine through.

Unlike many other recipes, mine makes use of brown butter instead of oil, a simple swap that layers in some toasty toffee flavors while keeping the cake as moist and rich as those made with oil.

The water that's present in butter strengthens the gluten in a cake's flour, resulting in a crumb that's more dense and not quite as tender as a cake made with oil.

This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.