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Overhead view of a square slice of carrot semolina cake with white glaze and shredded fresh carrots on top, served on a white plate with a bite-size piece on a fork showing the soft golden crumb inside.

Easy Carrot Sheet Cake With Semolina

Nataliia
This carrot sheet cake with semolina has a soft, golden crumb with bright shreds of carrots in every slice. It is finished with a sour cream sugar glaze that melts slightly into the cake and creates a light creamy layer on top. Simple, rustic, and perfect for any holiday table or family gathering.
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Prep Time 17 minutes
Cook Time 33 minutes
Total Time 50 minutes
Course Baking, Dessert
Cuisine European
Servings 12
Calories 256 kcal

Equipment

  • 2 bowls
  • 1 medium bowl
  • 1 Whisk
  • 1 square baking pan 8x8 inches

Ingredients
  

Carrot Semolina Cake

  • 2 cups grated carrots*
  • 1 cup all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1 cup semolina flour
  • 1 cup granulated sugar
  • 1 cup kefir
  • 2 large eggs
  • 4 tablespoons butter melted and cooled down
  • 1 teaspoon vanilla extract

Sour cream glaze

  • 1 cup sour cream, full fat*
  • ¼ cup granulated sugar*

Instructions
 

Carrot Semolina Cake

  • Preheat oven to 350°F ( 180°C). Lightly grease (with butter or oil) and dust with flour (you can even use semolina flour) a 8x8 inch square cake pan. Using a finer side of a box grater, grate washed and peeled carrots.
  • Using a finer side of a box grater, grate washed and peeled carrots.
  • In a large bowl, combine 1 cup all-purpose flour and 2 teaspoons baking powder
  • In a second large bowl, add 1 cup semolina flour, 1 cup granulated sugar, 1 cup kefir, 2 large eggs. Whisk until well combined. Pour 4 tablespoons butter, 1 teaspoon vanilla extract and whisk again briefly. Fold in gently 2 cups grated carrots* with a spatula.
  • Add flour and baking powder to the wet ingredients. Gently mix until just combined.
  • Pour the batter into prepared pan and spread it out evenly. Tap the cake on the counter to release any air bubbles .
  • Bake the cake for about 30-35 minutes at 350°F or until the toothpick comes our clean and the cake looks golden brown. You can also use food thermometer to check if it ready. The internal temperature should reach 200-210 °F.
  • Remove the cake from the oven (do not turn off the oven) and spread the sour cream glaze evenly on top. Place the cake back into the oven for 3 minutes. Remove it from the oven and let it cool down completely. For best results, chill it for a few hours in the fridge.

Sour Cream Glaze

  • In a medium bowl, whisk 1 cup sour cream, full fat* and ¼ cup granulated sugar*. If it does not taste sweet enough, you can add more sugar.

Notes

Grated carrots: I used the fine side of my box grater. You can also use a food processor.
The glaze: I use granulated sugar because the cake goes back into thee oven for a few minutes after glazing, so the sugar will melt. But you can also use the confectioner's sugar. As for sour cream, you can also use plain full-fat Greek yogurt instead.
Baking pan: if you do not have 8x8-inch square pan, you can use 9-inch round cake pan. If you are using 9x13 inch pan, double all the ingredients.

Nutrition

Calories: 256kcalCarbohydrates: 42gProtein: 5.2gFat: 7.7gSaturated Fat: 3.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.8gCholesterol: 51.9mgSodium: 32mgFiber: 1.4gSugar: 22.8g
Keyword carrot semolina cake, carrot sheet cake, semolina cake
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