spiced carrot sheet cake with bourbon vanilla bean frosting
A nibble worthy of the Easter bunny
Ingredients
- 1 cup vegetable oil (I use canola)
- 1 cup sugar
- 1/2 cup dark brown sugar
- 4 eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups finely shredded carrot (about 4-5 large carrots)
bourbon vanilla bean frosting
- 8 oz cream cheese, softened
- 1 stick salted butter, softened
- 3 cups powdered sugar
- 2 tbsp bourbon (optional)
- 2 tsp vanilla bean paste (or use vanilla extract)
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment.
- In a large bowl, beat together the oil and sugars until combined, about 2-3 minutes. Beat in the eggs, one at a time, then add the vanilla and Greek yogurt until incorporated. Scrape down the bowl with a spatula. Mix in the flour, cinnamon, cloves, baking powder, baking soda, and salt, until just combined. Fold in the shredded carrot.
- Spread the batter into the prepared cake pan. Bake for 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool completely.
- Make the frosting. In a large bowl, beat together the cream cheese, butter, powdered sugar, flour, vanilla bean paste, and bourbon (if using) until very smooth and creamy, about 4-5 minutes. Spread all over the cake. Sprinkle with chopped walnuts, slice, and serve!