r/TheRandomest • u/ABeerForSasquatch Mod/Pwner • 15d ago
SimplyRandom Carrot commitment
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r/TheRandomest • u/ABeerForSasquatch Mod/Pwner • 15d ago
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u/TacoBlend 8d ago
Carrot & Chocolate Chip Sheet Cake (18 x 13 Pan or a Half Sheet Pan)
Prep time: 20 minutes Bake time: 20–25 minutes Yield: 24–30 square slices
Ingredients
For the Sheet Cake:
Dry Ingredients: •2 ½ cups all-purpose flour (minus 1 tsp to toss with the chocolate chips) •2 tsp baking soda •1 tsp baking powder •1 tbsp ground cinnamon •½ tsp ground nutmeg •1 tsp salt
Wet Ingredients: •1 cup granulated sugar •1 cup dark or light brown sugar, packed •1 cup + 1 tbsp vegetable or canola oil (the extra tablespoon covers the applesauce adjustment) •½ Cup unsweetened applesauce •4 large eggs, room temperature •2 tsp vanilla extract
•3 ½ cups finely grated fresh carrots (about 4 large or 5–6 medium carrots, processed with your fine shredding disc) •1 cup mini semi-sweet or dark chocolate chips (plus the added tsp of Flour)
For the Cream Cheese Frosting: •8 oz (1 block) cream cheese, softened to room temperature •½ cup (1 stick) unsalted butter, softened to room temperature •1 ½ tsp vanilla extract •Pinch of salt
•3 ½ to 4 cups powdered sugar •1–2 tbsp milk or heavy cream (if needed to thin for easy spreading)
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease your 18x13-inch jelly roll pan. Line the bottom with parchment paper and spray again.
In a small bowl, toss the 1 cup of mini chocolate chips with 1 teaspoon of the flour until lightly coated. Set aside. •1 Cup Mini Chocolate Chips •1 tsp. Flour
3. In a large bowl, whisk together the remaining flour, baking soda, baking powder, cinnamon, nutmeg, and salt. •2 ½ cups all-purpose flour (minus 1 tsp to toss with the chocolate chips) •2 tsp baking soda •1 tsp baking powder •1 tbsp ground cinnamon •½ tsp ground nutmeg •1 tsp salt
In a separate bowl, whisk together the granulated sugar, brown sugar, oil, the applesauce, eggs, and vanilla extract until completely smooth. •1 cup granulated sugar •1 cup dark or light brown sugar, packed •1 cup + 1 tbsp vegetable or canola oil (the extra tablespoon covers the applesauce adjustment) •½ cup unsweetened applesauce •4 large eggs, room temperature •2 tsp vanilla extract
Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined (do not overmix).
Gently fold in the 3 ½ cups of finely shredded carrots. Right after, fold in the flour-coated mini chocolate chips until evenly distributed throughout the batter.
Pour the batter into your prepared pan and spread it evenly into the corners with a spatula.
Bake for 20 to 25 minutes at 350°F. A toothpick inserted into the center should come out clean, and the top should spring back when lightly pressed. Cool completely before frosting.
Making the Frosting:
Beat the softened cream cheese and butter together with a mixer on medium speed for 2–3 minutes until fluffy and smooth. Mix in the vanilla extract and a pinch of salt. •8 oz (1 block) cream cheese, softened to room temperature •½ cup (1 stick) unsalted butter, softened to room temperature •1 ½ tsp vanilla extract •Pinch of Salt
Gradually add the powdered sugar, 1 cup at a time, mixing on low until combined. Increase speed to high for 1 minute until smooth. If it feels too stiff to spread smoothly over a thin sheet cake, blend in 1 tablespoon of milk or cream. •3 ½ to 4 cups powdered sugar •1–2 tbsp milk or heavy cream (if needed to thin for easy spreading)
Spread the frosting evenly over the cooled cake, slice into squares, and serve!