Description
This Carrot Cake Sheet Cake is a delightful treat featuring moist grated carrots and crushed pineapple, topped with creamy frosting. Perfect for gatherings!
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 your oven to 350 degrees. Grease and flour a 9×13 inch cake pan and set it aside.
- In a mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until evenly coated.
- In an electric mixer bowl, combine the sugar and oil, mixing on medium speed until creamy. Add the eggs individually, beating well after each addition. Gradually incorporate the drained pineapple.
- Combine the carrot mixture with the egg mixture, beating on low speed until just mixed together.
- Transfer the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before applying the frosting.
Notes
Ensure the crushed pineapple is well drained to avoid a soggy cake.
Allow the cake to cool completely before frosting for the best results.
Add chopped nuts on top of the frosting for added texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg