I have been searching for a new carrot cake recipe for a while, and I finally found one. I am in love with this new cookbook 200 Best Sheet Pan Recipes and this recipe for Decadent Carrot Cake by one of my favorite cookbook authors, Camilla Saulsbury and Published by Robert Rose (my publisher). Getting dinner together can be challenging, especially for those who work full time and/or have kids. Sheet pan meals are the new one-pot meals since they allow you to cook several components of your meal at one such as her recipes for California Fish Tacos with Cucumber and Pineapple, Sheet Pan Clam Bake and even Weeknight Chicken and Stuffing. Her book begins with an “extra-simple pantry meal” chapter, followed by breakfast and brunch recipes, meatless meals, recipes for seafood, chicken, turkey, beef, pork etc. Of course, I love all of the recipes I have tried so far!
Children, including those who claim an aversion to vegetables, are drawn to carrot cake. Perhaps it’s because the carrots create a moistness that plays up the sweet spices of the cake, and accent the component everyone loves most: the tangy cream cheese icing. Whether you have kids or not, this carrot cake is the perfect mix of sweetness and softness. It’s perfect for Mother’s Day, spring parties and summer gatherings. It’s also so simple to prepare. Enjoy and be sure to check out this cookbook!
Decadent Carrot Cake
21/3 cups all-purpose flour
21/2 teaspoons ground cinnamon
11/2 teaspoons ground ginger
3/4 teaspoon salt
2 cups granulated sugar
1 (8-ounce) can crushed pineapple with juice
1 cup vegetable oil
21/2 cups shredded carrots
2 cups confectioners sugar
1 pound cream cheese, softened
1/2 cup unsalted butter, softened
1. Preheat oven to 350F. For the cake, in a medium bowl, whisk together flour, cinnamon, baking soda, ginger and salt.
2. In a large bowl, whisk together sugar and eggs until blended. whisk in pineapple and oil until blended. Stir in the flour mixture until just blended. Stir in carrots. Spread batter evenly in a 18- x 13- inch rimmed sheet pan (lined with parchment paper and sprayed with cooking spray).
3. Bake in preheated oven for 25 to 30 minutes or until a tester inserted in the center come out clean with a few moist crumbs attached. Let cool completely in pan on a wire rack.
4. For the frosting, in a large bowl, use an electric mixer on medium-high speed beat confectioners sugar, cream cheese and butter until smooth and creamy (do not overheat). Spread frosting over top of cooled cake. Refrigerate until ready to serve.