Description
This Carrot Cake Sheet Cake is a delightful treat loaded with grated carrots and finished with a rich cream cheese frosting. It’s perfect for any occasion, bringing joy to dessert lovers with its moist texture and decadent flavor. Bake it for gatherings or as a sweet surprise!
Ingredients
Scale
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups grated carrots
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 20 oz crushed pineapple (well drained)
- 16 oz cream cheese (at room temperature)
- 1/2 cup salted butter, at room temperature (1 stick)
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons whole milk
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350 degrees and grease and flour a 9 x 13 inch cake pan.
- In a mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Toss in the grated carrots to coat them well.
- Using an electric mixer, combine sugar and oil on medium speed until creamy, then add eggs one at a time, mixing well after each addition. Gradually incorporate the drained pineapple.
- Add the carrot mixture to the egg mixture and beat on low until combined.
- Transfer the batter to the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before adding frosting.
Notes
Ensure the crushed pineapple is well drained to avoid excess moisture in the cake.
You can substitute vegetable oil with canola oil for a lighter taste.
For an extra crunch, mix in the pecans or walnuts with the batter or sprinkle on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg