Perfectly moist and lightly spiced, this Carrot Sheet Cake with Toasted Coconut is perfect for serving a crowd. Not fussy, but a dessert that everyone will love.
Preheat the oven to 350ºF. Line a 15x10-inch sheet pan with parchment paper.
In a large bowl, or the bowl of a stand mixer, beat together the sugar, vegetable oil, and applesauce. Add in the eggs, one at a time, beating between additions. Add in the vanilla.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir this into the wet mixture.
Add in the buttermilk, mixing just to combine. Fold in the carrots and the coconut.
Pour the mixture into the prepared sheet pan. Bake until a tester inserted in the middle comes out clean, 30-35 minutes. Remove from the oven and cool completely.
To make the icing, beat together the cream cheese and the butter. Beat in the vanilla.
Start adding the powdered sugar, 1/2 cup at a time, beating until incorporated. Once all of the powdered sugar has been added, continue to beat until smooth and creamy.
To toast the coconut, place the coconut in a skillet and place over medium heat. Cook, stirring very frequently, until the coconut is toasted. Watch it carefully, as it will burn easily.
Remove the coconut from the heat and let it cool completely. Sprinkle evenly over the top of the cake.
Cut the cake into slices and serve.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.