Is the title of this post hyperbole? You'll have to make this recipe and decide for yourself (spoiler: it's totally not hyperbole). Since the early days of the pandemic, when we all were staying in, I've been making this carrot sheet cake for my own birthday.

It may sound sad to make your own cake, but what I've found is that I love the tradition of baking this cake on my birthday. I can't remember why I baked it myself that first year, but I did, and now it's kind of my thing.

This recipe comes from a book called, Picnic, that we received as a wedding gift with a picnic basket. I'd made it a handful of times before that sad lockdown birthday, and knew I loved it.

As a side note, you'll want to be sure to dress up your table with Bari J. placemats and napkins for any occasion you make this cake. It's the absolute perfect summer cake because it's even better the second day after you chill it in the fridge. 

Without further adieu, the recipe. I'm leaving out the walnuts and raisins that are in the book, because, yuck and I'm allergic to walnuts. I also added a teaspoon of ginger which I think added a nice punch. For the icing I recommend that you don't use the full half pound of powdered sugar. I believe I used about 2/3 a pound and it's plenty sweet. Just taste as you add.

(World's Best) Carrot Cake with Orange Cream Cheese Frosting

Makes one sheet cake

Cake Ingredients:

2 cups all-purpose flour

1/2 tsp ground cinnamon

2 teaspoons

1 1/2 cups sugar

1 cup vegetable oil

4 eggs, slightly beaten

4 large carrots, peeled and shredded

Icing Ingredients:

8 ounces softened cream cheese

6 tbsp softened butter

1 tbsp grated orange rind

1 tbsp orange juice

1. Preheat oven to 325F
2. In a large bowl, combine the flour, cinnamon, (ginger if you are using it), and sugar and stir to blend. Add the oil and eggs. Stir in the carrots and continue stirring until the batter is well blended.
3. Place the cake batter into a greased oblong 9 inch by 13 inch baking pan. Bake for 35 to 40 minutes or until a tester in the center comes out clean. Cool until completely cool.
4. To make the icing, cream the cheese and butter. Gradually blend in the sugar until well combined. Add the orange rind and juice and mix until smooth.
5. Ice the cooled cake covered in wrap and store in the refrigerator until time to serve.

 Table Inspiration (find Bari J. Table Linens Here: