Carrot Sheet Cake With Cream Cheese Whip

I am a seasoned baker and I thought this was below average. Putting the carrots in the food processor muted the carrot flavor. I used shredded carrots, so maybe it would be different with whole carrots. The cinnamon is overpowering as well. It tasted more like a spice cake. LisaNashville, TN12/5/2023

Lisa

Nashville, TN

12/5/2023

Not great. But then again, I don’t like carrot cake with chunky bits. And this recipe didn’t do a thing to change my mind. Points for ease though. My five year old had fun making it with me. I like to combine elements from Claire Saffitz’s recipe and BA’s Best Carrot cake. Anonymous1/30/2024

Anonymous

1/30/2024

YummmAnonymous8/24/2023

Anonymous

8/24/2023

This cake was amazing! Made it and took to Easter with my family, and everyone loved it. I did modify a bit—didn’t add the pecans, and I didn’t use the dried pineapple or ginger. I used some dried ginger, about 1/2 TBS and added a drained can of crushed pineapple to the fully mixed batter, and it turned out great! Would make again 100 times!LeahBurleson, TX4/10/2023

Leah

Burleson, TX

4/10/2023

Maybe the best carrot cake I’ve ever had. The cake was dense and moist with just a hint of crystallized ginger which I thought would over power. The real winner is the frosting it was light as air, tangy and not too sweet. I made this for a dinner party and it got raves and people especially commented on the frosting so don’t skip it. I followed the recipe to a tee and for the frosting I used a whisk attachment on my kitchen aid and whipped it as I would whipped cream. I just had another piece this morning and it was just as good as yesterday. Tom SPhiladelphia 3/5/2023

Tom S

Philadelphia

3/5/2023