Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat featuring moist grated carrots and crushed pineapple. With simple prep and delicious flavors, it’s perfect for gatherings or a comforting dessert at home.

Ingredients

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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

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Instructions

Preheat your oven to 350 degrees F. Prepare a 9 x 13-inch cake pan by greasing and flouring it.
In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Mix in the grated carrots until they are evenly coated.
In a separate bowl, use an electric mixer to blend the sugar and oil on medium speed until the mixture is smooth. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Gradually mix in the drained pineapple.
Gently fold the carrot and flour mixture into the egg mixture, mixing on low speed until just combined.
Transfer the batter into the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before frosting.

Notes

Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
Feel free to add raisins or shredded coconut for extra texture and flavor.
Frosting can be adjusted to taste by adding more powdered sugar or milk for consistency.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg