Carrot Sheet Cake with Coconut Cream Cheese Frosting

  • Yield: 24 servings


2cups all-purpose flour
1teaspoon baking powder
1teaspoon baking soda
1teaspoon ground cinnamon
1/4teaspoon ground nutmeg
3cups shredded carrots
1large egg
3large egg whites
1/3cup canola oil
1/2cup light brown sugar
1/2cup sugar
1/4cup light corn syrup
1teaspoon vanilla extract
Cream Cheese Frosting:
2tablespoons margarine
1 (8-ounce) package fat-free cream cheese
1teaspoon coconut extract
2 1/2cups confectioners' sugar


  1. Preheat oven to 350F.
  2. In a bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside.  In a mixing bowl, beat carrots, egg, egg whites, oil, brown sugar, sugar, corn syrup and vanilla.  Gradually add dry ingredients, mixing well.  Pour batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and bake for 30 minutes or until a toothpick inserted comes out clean.  Cool.
  3. Cream margarine and cream cheese.  Add coconut extract and confectioners’ sugar.  Blend until smooth.  Spread on top of cake.  Cut into squares.

Nutritional Info *per serving

  • Calories 177
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 10mg
  • Sodium 158mg
  • Carbohydrate 32g
  • Fiber 1g
  • Protein 3g