Carrot Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1½ tsp bicarbonate of soda</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp ground nutmeg</li><li class="ingredients-single-item">½ tsp ground ginger</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">240ml vegetable oil</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g carrots, finely grated (about 3-4 medium carrots)</li><li class="ingredients-single-item">100g walnuts, chopped (optional)</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">225g cream cheese, at room temperature</li><li class="ingredients-single-item">115g unsalted butter, at room temperature</li><li class="ingredients-single-item">300g icing sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33 x 23cm (13 x 9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Box grater or food processor with grater attachment</li><li class="equipment-single-item">Offset spatula (for frosting)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan) and position a rack in the middle. Thoroughly grease your 33 x 23cm baking pan and line it with parchment paper, leaving some overhang on the sides to help with easy removal later. The paper acts as an insurance policy for your cake's clean release.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt until well combined. This thorough mixing ensures the leavening agents and spices will be evenly distributed throughout your cake, giving you consistent flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until thoroughly combined. The brown sugar not only adds a lovely caramel note but also contributes moisture to your cake. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next - this prevents the batter from separating. Add the vanilla extract and whisk until the mixture looks smooth and slightly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this develops gluten and can make your cake tough rather than tender. You should stop mixing as soon as you no longer see dry flour pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the finely grated carrots and chopped walnuts (if using). The carrots will release moisture as they bake, resulting in that signature moist texture that makes carrot cake so beloved. The carrots should be grated finely enough to cook properly but not so fine that they disappear into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, using a spatula to smooth the top into an even layer. Give the pan a gentle tap against the counter to release any large air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back slightly when gently pressed in the center. Look for golden brown edges that are just starting to pull away from the sides of the pan - this is a good visual indicator of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the pan to a wire rack and allow the cake to cool completely in the pan, about 1-2 hours. Patience is key here - frosting a warm cake will cause your beautiful cream cheese frosting to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake cools, prepare your cream cheese frosting. In a large bowl, beat the room temperature cream cheese and butter together until smooth and completely combined, about 2 minutes. The temperature of these ingredients is crucial - too cold and you'll get lumps, too warm and the frosting will be too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the sifted icing sugar to the cream cheese mixture, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high once incorporated. Add the vanilla extract and salt, then beat for an additional 2-3 minutes until the frosting is light, fluffy, and silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake has cooled completely, use the parchment paper overhang to carefully lift it out of the pan. Place it on a serving platter or cutting board. Using an offset spatula, spread the cream cheese frosting evenly over the top of the cake, creating decorative swirls if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor, allow the frosted cake to rest at room temperature for about 30 minutes before serving, or refrigerate for 1 hour if you prefer a firmer texture. This resting time allows the flavors to meld together beautifully. Store any leftover cake covered in the refrigerator for up to 5 days, bringing to room temperature before serving for the best flavor and texture.</li></ol>