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Sheet Pan Zucchini Carrot Cake
Sheet Pan Zucchini Carrot Cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Zesty zucchini carrot sheet cake soaked in fresh orange juice for ultimate moistness, perfect for feeding a crowd!
Ingredients:
  • 4 cups all-purpose flour
  • 1 cup shredded coconut
  • 6 teaspoons baking powder
  • 1.125 cups unsalted butter, at room temperature
  • 1.25 cups white sugar
  • 4 teaspoons vanilla sugar
  • 6 eggs
  • 2.25 cups finely grated zucchini, excess moisture squeezed out
  • 2.25 cups finely grated carrots, excess moisture squeezed out
  • 4 tablespoons milk, or more as needed
  • 1 large orange, juiced
Instructions:
  • Preheat the oven to 350°F (175°C) and generously butter a large baking sheet with a rim.
  • In a bowl, mix together flour, coconut, baking powder, and salt.
  • In a large bowl, cream together butter, sugar, and vanilla sugar using an electric mixer until smooth and creamy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Gently fold in zucchini and carrots.
  • Alternate adding flour mixture and milk to the batter until well combined. Spread onto the prepared baking sheet.
  • Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean. Immediately pour orange juice over the warm cake to allow it to soak up the liquid.

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