Carrot Sheet Cake

Fresh orange adds spring flavor to this classic carrot cake.

Hands-on Time: 40 min. | Total Time: 2 hrs. 40 min. | Serves: 15 | Difficulty: Medium

  • 2 cups sugar
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 tsp. vanilla, divided
  • 3 cups carrots, shredded
  • 1 Tbsp. orange peel, grated
  • 1 package (8 oz.) Philadelphia Cream Cheese
  • 1/2 cup butter, softened
  • 5 cups powdered sugar
  • 1 Tbsp. milk
  • Red, yellow and green food coloring
  1. Heat oven to 350°F. Grease and flour 13"x9" cake pan.
  2. In large bowl, beat sugar, oil, orange juice and eggs with electric mixer on medium speed until creamy. Add flour, baking soda, baking powder, cinnamon, salt and 1 teaspoon vanilla. Mix on low speed until smooth, about 1 minute. Stir in carrots and grated orange peel.
  3. Spread in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan completely, about 1 hour.
  4. In large bowl, beat cream cheese and butter until creamy. Add powdered sugar, milk and 1 teaspoon vanilla. Mix on low speed until creamy and spreading consistency, adding a little milk if necessary.
  5. Spoon 1/2 cup frosting in one small bowl and 1/4 cup frosting in another small bowl. Frost cake with remaining frosting; score top with tip of knife into 15 servings. Tint 1/2 cup frosting with yellow and red food coloring for orange carrots, and tint 1/4 cup frosting with green food coloring for green carrot tops.
  6. Spoon tinted frostings into small resealable plastic bags. Cut 1/2" from tip of orange frosting bag and a small snip from green frosting bag. Pipe a carrot on each piece of cake.

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