This post is sponsored by Carusele, but all opinions are 100% my own.
Easter is right around the corner and I am always up for a little baking when this time of year rolls around. Easy baking recipes are what I am all about which is why I partnered with Clabber Girl® Baking Powder to bring you an easy Easter baking recipe that you will be making year after year. Carrot cake is a classic Easter dessert, and I made it super easy on you by turning my favorite carrot cake into a sheet pan recipe! This easy Sheet Pan Carrot Cake Bars can is absolutely irresistible and simple enough for any baker to make right at home.
Clabber Girl® Baking Powder is a must have in the pantry for when I am baking anything. Clabber Girl is a America’s #1 brand of baking powder and for good reason. It adds the perfect amount of lightness and volume to any cake which is why I chose to use it in my sheet pan carrot cake bars. This cake is light, airy, and perfectly moist making it a family favorite for any occasion, but especially during the Easter season. I love knowing that when I am using a brand I trust and that my baked goods will always come out just right. Grab some Clabber Girl baking powder the next time you are at your local grocery to ensure that your baked goods come out perfect every time.
As far as the carrot cake itself goes, you can add in raisins or nuts into the batter also if you prefer. My family loves it without so I keep it simple with lots of carrot, a little pineapple for moistness and flavor, and of course my favorite Clabber Girl baking powder to ensure it comes out of the oven with the best texture. I top it off with a delicious cream cheese frosting, a sprinkle of walnuts, and cute little icing carrots that make it extra festive, but are also totally optional.
Ingredients:
4 Eggs
1 2/3 Cup Granulated Sugar
1 Cup Crisco Pure Vegetable Oil
1 Tsp. Spice Islands Pure Vanilla Extract
3 Cups Grated or Shredded Carrots
1, 8 oz can of crushed pineapple in its own juice, strained
2 Cups All Purpose Flour
2 Tsp. Clabber Girl® Baking Powder
1 Tsp. Clabber Girl Baking Soda
2 Tsp. Spice Islands Saigon Cinnamon
1 Tsp. Salt
3 Tbsp. Crushed Walnuts
Icing-
8 oz. Room Temperature Cream Cheese
1/2 Cup Room Temperature Butter
1 Tsp. Spice Islands Pure Vanilla Extract
1 Lb. of Powdered Sugar
Directions:
Preheat oven to 350 degrees.
Beat eggs, oil, and sugar until fluffy about 2-3 minutes with a stand or hand mixer.
Add in carrots, vanilla, and pineapple and mix again for another minutes.
Add your dry ingredients and mix well.
Spread onto a parchment lined 15 x 10 x 1 pan (a baking sheet with about an inch rim around it also called a jelly roll pan) into an even layer.
Bake for 18-22 minutes depending on your oven, until lightly brown around the edges.
Let the bars cool for at least 30 minutes but up to an hour before icing.
To make your icing, cream together the cream cheese and butter until smooth.
Add in vanilla and mix again.
Gradually add in your powdered sugar until all incorporated and you have a smooth icing.
Leave at room temperature until the bars have fully cooled and then spread into a thin layer on top of the carrot cake bars.
Reserve about 2 Tbsp of the icing if you want to make icing carrots and add one drop of red and one drop of yellow food coloring on 1 Tbsp. and 1 drop of green to the other and stir until desired color.
Pipe the orange icing first into carrot shapes on top of the cake and then pipe the green to make the leaves. Sprinkle with crushed walnuts, and serve.
