Description
Enjoy a moist Carrot Cake Sheet Cake with Thick Cream Cheese Frosting—a delightful treat made effortless with grated carrots, crushed pineapple, and a creamy frosting!
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 F. Grease and flour a 9 x 13 inch cake pan, set aside.
- In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Stir in grated carrots until well coated.
- In an electric mixer bowl, combine sugar and oil, mixing on medium speed until smooth. Add eggs one by one, beating well after each addition. Gradually mix in the drained pineapple.
- Pour the carrot-flour mixture into the egg mixture, blending on low speed until just combined.
- Transfer the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake thoroughly before frosting.
Notes
Make sure the crushed pineapple is well-drained to avoid a soggy cake.
For a richer flavor, use light brown sugar instead of granulated sugar.
Top the cake with chopped nuts for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 32g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 68mg