Carrot cake is my absolute favorite. I know some people do not understand how a cake with vegetables could be delicious. I used to be one of those people...then I wised up and tried it. I was really missing out and you are too!
First of all, carrots are sweet. Then, you add cinnamon, nutmeg, and ginger. Where are my pumpkin spice latte lovers?!? Oh, and it's topped with cream cheese frosting- only the best! It is the only cake I want every year on my birthday! And, it is worth every single calorie!
By turning it into a sheet cake, you can feed a crowd with at least 20 servings. In true sheet cake style, I went with a thick cream cheese glaze that is poured on the cake immediately after removing from the oven. Quickly smooth it out with an offset spatula or knife. It's very difficult to achieve a completely smooth finish, so I like to add something on top- sprinkles, nuts, crushed cookies or graham crackers...no one will ever know!
The short answer is no...probably not. Cakes tend to be high in calories, sugar, and fat. This recipe is healthier than other versions, but it's still cake and should be enjoyed only occasionally as a treat.
With a moist, soft crumb and velvety cream cheese frosting, this gluten free carrot sheet cake is perfect for Mother's Day, Easter, or a random Sunday afternoon!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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