There's nothing like a "Texas" sheet cake for large family events. It's quick, easy and feeds a lot of people. After looking at a lot of Texas sheet cakes, I decided to try a Carrot Cake, my husband's favorite, and I wasn't disappointed. This cake is so very moist. It's a perfect dessert for a party, picnic, church function and any other large gathering.
There are many choices for Texas Sheet Cakes. I've added a Strawberry, German Chocolate, Italian Cream, Chocolaty, Coconut, Orange Creamcicle, Red Velvet and Banana to the bottom of this post for more options from other contributors from around the internet.
Why do they call it a Texas Sheet Cake?
The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it's called "Texas' sheet cake, while others claim the name comes from the fact that it's the size of Texas. Regardless of its origins, this cake is truly a crowd-pleaser.
Let's Make a Texas Carrot Sheet Cake...
First off, most of the ingredients you'll probably have right in your pantry. Second, it's simple to make. Third very inexpensive, and fourth, it's delicious!
Here are the ingredients that you will need for the carrot cake...this cake is made in a 13X18" jelly roll/cookie sheet pan. Like I said, it makes enough servings for a crowd.
- sugar
- oil
- eggs
- flour
- cinnamon
- baking soda
- all spice
- salt
- baking powder
- carrots
Here are the ingredients you will need for the frosting...
- cream cheese
- butter
- powdered sugar
- vanilla
Like I said above, you will most likely have just about every ingredient, except you might need to purchase the cream cheese and the carrots.
This recipe is very forgiving. The batter is a little thinner than a normal cake. This cake doesn't rise as far as a regular cake. The finished product is as high as a brownie would be. Mix according to the recipe instructions and grease and flour a 13"X18" jelly roll/cookie sheet pan. Pour the batter into the cookie sheet/jelly roll pan and bake at 350℉ and bake for 24-26 minutes.
After it comes out of the oven, let it cool before frosting.
and here it is! Now you need to make your frosting. There's only 4 ingredients in the frosting...cream cheese, butter, powdered sugar and vanilla. I beat the butter first, then add the cream cheese and beat until smooth. Then add the powdered sugar, 1 cup at a time. Then add the vanilla. If it seems to thick, you can always add a little milk, but always remember you can always add a little, but you can't take it away once it's in. So add a tablespoon of milk at a time until you feel it's just perfect.
After it is frosted, I added chopped walnuts. Not everyone likes nuts, but a carrot cake really needs that nutty chewy addition to make it just right.
Carrot Cake - Texas Style Recipe...
Ingredients for cake:
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon all spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups carrots, finely grated
Ingredients for frosting:
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup batter, softened
- 2 1/2-3 cups powdered sugar
- 2 teaspoons vanilla
Directions for cake:
- Preheat oven to 350d℉ and grease a 13X18 inch jelly roll pan/cookie sheet.
- In a large mixing bowl, mix the sugar and oil together.
- Beat in the eggs.
- Add the dry ingredients and mix until combined.
- Fold in the carrots
- Then spread into the greased pan.
- Bake for 24-26 minutes or until toothpick comes out clean.
Directions for frosting:
- Beat the cream cheese and butter together until light and fluffy.
- Mix in the powdered sugar and cream cheese until smooth.
- Mix in vanilla.
- Spread over cooled cake
- Sprinkle with walnuts (opt.)
- Yield 24-30 servings
Texas sheet cakes are moist and delicious and serve a crowd. Here are a few more flavors that might peek your interest from around the internet!
Cakes, cakes and more cakes. All kinds, all shapes, all flavors. We have so many choices. I really couldn't pick out one cake that I wouldn't like. This post is about sheet cakes. They do not rise as tall as a regular cake. They are about the height of a brownie. But for being a short cake, they pack a yummy punch and they serve a crowd.
Always remember..."Life's short...eat dessert first!"...words to live by!
