Sheet cakes make me happy because they’re simple to make and leave me with less dishes to do in the end.
My number one reason for loving sheet cakes is that I can hold the pan in my lap and eat the cake directly out of the pan with minimal effort while I watch tv.
Recipe: Carrot Sheet Cake
For the Cake:
1 cup vegan refined sugar
3/4 cups soy milk
3/4 cup soy yogurt
1 tbsp lemon juice, fresh squeezed
2 1/4 cups all-purpose flour
1/4 tsp nutmeg
1 tsp baking powder
2 tsp cinnamon
2 tsp baking soda
1/4 tsp sea salt
1 cup grape seed oil
2 tsp vanilla extract
1/2 cup carrots, shredded
3/4 cup red cabbage, shredded and chopped
1/2 cup pecans, chopped
For the Frosting:
2/3 cup vegan cream cheese, softened
3 cups confectioners’ sugar
1 tsp vanilla extract
1/3 cup vegan butter substitute, softened
optional: 3/4 cup chopped pecans (for topping)
Preheat your oven to 350 Fahrenheit.
Stir the lemon juice with soy milk together and set aside.
Whisk together the flour, baking soda, refined sugar, cinnamon, baking powder, nutmeg and salt in a large bowl.
Stir together the soy yogurt, vanilla and grape seed oil in a separate bowl.
Stir in the milk and lemon juice combo.
Mix the dry ingredients to the wet, stir until well combined.
Fold in the red cabbage, 1/2 cup of chopped pecans and carrots.
Prepare a 9 x 13 inch baking pan.
Pour the batter into the baking pan and spread it out evenly using spoon.
Bake until a toothpick can be inserted and removed cleanly for 30 minutes.
Remove from the oven and let cool.
Prepare the frosting: Mix together the vegan cream cheese, confectioners’ sugar, vanilla extract, and vegan butter substitute over low-medium speed until well combined.
Then spread the prepared frosting over the cake.
Top with the pecans (optional). Serve and enjoy!