Description

This Carrot Cake Sheet Cake, topped with thick cream cheese frosting, combines moist carrots and crushed pineapple for a deliciously sweet experience, making it perfect for any celebration or comforting dessert.

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

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan, then set it aside.
In a mixing bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt. Add the grated carrots, ensuring they are well coated with the mixture.
Using an electric mixer, beat the granulated sugar and oil on medium speed until the mixture is smooth and creamy. Gradually add the eggs, one at a time, making sure to beat well after each addition. Then, slowly mix in the drained pineapple.
Combine the carrot and flour mixture with the egg mixture, beating on low speed until everything is well integrated.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Notes

Make sure the crushed pineapple is well drained to avoid a soggy cake.
The cake can be stored in an airtight container in the refrigerator for up to a week.
Feel free to substitute chopped pecans with walnuts if preferred.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 21g
Sodium: 280mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg