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Carrot Sheet Cake with Toasted Coconut

Perfectly moist and lightly spiced, this Carrot Sheet Cake with Toasted Coconut is perfect for serving a crowd. Not fussy, but a dessert that everyone will love.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 24 servings
Calories 308kcal
Author Deborah Harroun

Ingredients

Cake:

  • 2 cups (396 g) sugar
  • 1/2 cup (99 g) vegetable oil or other neutral cooking oil
  • 1/2 cup (127 g) unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) buttermilk
  • 1 1/2 cups (150 g) grated carrots
  • 1/2 cup (43 g) sweetened, shredded coconut

Icing:

  • 8 oz cream cheese at room temperature
  • 1/2 cup (4 oz) unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (227 g) powdered sugar
  • 1 cup (85 g) sweetened, shredded coconut

Instructions

  • Preheat the oven to 350ºF. Line a 15x10-inch sheet pan with parchment paper.
  • In a large bowl, or the bowl of a stand mixer, beat together the sugar, vegetable oil, and applesauce. Add in the eggs, one at a time, beating between additions. Add in the vanilla.
    2 cups (396 g) sugar, 1/2 cup (99 g) vegetable oil, 1/2 cup (127 g) unsweetened applesauce, 3 large eggs, 1 teaspoon vanilla extract
  • In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir this into the wet mixture.
    2 cups (240 g) all-purpose flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
  • Add in the buttermilk, mixing just to combine. Fold in the carrots and the coconut.
    1/2 cup (113 g) buttermilk, 1 1/2 cups (150 g) grated carrots, 1/2 cup (43 g) sweetened, shredded coconut
  • Pour the mixture into the prepared sheet pan. Bake until a tester inserted in the middle comes out clean, 30-35 minutes. Remove from the oven and cool completely.
  • To make the icing, beat together the cream cheese and the butter. Beat in the vanilla.
    8 oz cream cheese, 1/2 cup (4 oz) unsalted butter, 1 teaspoon vanilla extract
  • Start adding the powdered sugar, 1/2 cup at a time, beating until incorporated. Once all of the powdered sugar has been added, continue to beat until smooth and creamy.
    2 cups (227 g) powdered sugar
  • To toast the coconut, place the coconut in a skillet and place over medium heat. Cook, stirring very frequently, until the coconut is toasted. Watch it carefully, as it will burn easily.
    1 cup (85 g) sweetened, shredded coconut
  • Remove the coconut from the heat and let it cool completely. Sprinkle evenly over the top of the cake.
  • Cut the cake into slices and serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 171mg | Fiber: 1g | Sugar: 30g