Holidays And Season
Carrot Sheet Cake With Cream Cheese Frosting
Description :
This classic carrot cake with a creamy coat of frosting is what everyone's been craving.
Ingredient :
- 1 tbsp. finely grated orange zest plus 1/2 cup juice (from about 1 large orange)
- 1 c. dried apricots, roughly chopped
- 1 tsp. finely grated ginger
- 3 c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 4 large eggs
- 3/4 c. honey
- 3/4 c. canola oil
- 1/2 c. unsweetened applesauce
- 12 oz. (about 4 large) carrots, peeled, trimmed, and grated (about 2 cups)
- 1 c. pecans, chopped
FOR FROSTING
- 1 1/2 lb. cream cheese, at room temp
- 1/4 c. plus 2 Tbsp honey, plus more for drizzling
- 1 1/2 tsp. finely grated orange zest
Direction :
- Heat oven to 325°F. Line bottom of 18- by 13-in. rimmed baking sheet with parchment and spray sides of pan with nonstick spray.
- In small saucepan, bring orange zest and juice, apricots, and ginger to a boil. Remove from heat and let cool.
- In large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In another large bowl, whisk together eggs, honey, oil, and applesauce. Fold in flour mixture, leaving some streaks of flour. Add apricot mixture, carrots, and pecans and fold until just combined.
- Transfer mixture to prepared pan. Bake until wooden pick inserted into center comes out clean, 18 to 20 min. Let cool.
- Meanwhile, make frosting: Using electric mixer, beat cream cheese, honey, and orange zest until smooth. Spread on cake and drizzle with additional honey if desired.
