I don't know which was more fun -- making this carrot cake from Allrecipes or reading the reviews. Out of hundreds of reviewers, it seems only a handful of people made the cake as directed. Most bakers modified it, with the most popular change being to substituting a cup of the granulated sugar with brown and using ½ cup of applesauce in place of ½ cup of oil. I tried those substitutions too, but there was a problem. Whenever I added brown sugar and applesauce, the carrot sheet cake sank in the middle. Sinkage aside, I loved the texture, color and flavor and wanted to keep using the same recipe, so I did some experiments and found a way to keep the carrot cake from sinking.
My theory was that the acid from the brown sugar and applesauce worked in conjunction with my potent double-acting baking powder and caused the cake to rise a little TOO fast, then sink. To fix the problem, I cut the baking powder (acid) to 1 teaspoon and baked at 325 instead of 350F. Cutting the baking powder and lowering the temperature seemed to solve the problem, so if you feel the need to test the theory yourself, give it a try. Here's the modified version of the recipe. You can also halve it and make it in an 8 inch square cake pan.
Carrot Sheet Cake With Cream Cheese Icing
- 4 large eggs room temperature
- ¾ cup canola oil
- ½ cup unsweetened applesauce
- 1 cup light brown sugar light packed (7 oz)
- 1 cup granulated sugar 7 oz
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 9.8 oz**
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- ½ cup toasted and chopped pecans
- 3 cups shredded carrots shredded then chopped after measuring**
Cream Cheese Frosting
- 8 oz cream cheese softened
- 2 ounces of softened butter
- 1 ⅓ cups powdered sugar plus more if desired
- ½ teaspoon good quality vanilla extract
- Preheat the oven to 325 degrees F. Spray a 9x13 inch metal pan with cooking spray.
- In a large mixing bowl, whisk together the eggs, oil, applesauce, both sugars and vanilla.
- In a second bowl, thoroughly mix together the flour, baking powder, baking soda, salt and cinnamon.
- Stir the flour mixture into the egg mixture until blended, then stir in carrots and chopped pecans.
- Spread evenly in the pan and bake for about 40 to 45 minutes or until cake appears brown all over and has pulled away from the edges.
- Remove from the oven and let cool completely. Frost with cream cheese icing.
- To make the icing, beat together cream cheese and softened butter. Add sugar and beat until smooth, then beat in vanilla.