Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a must-try! Its rich flavor, made with fresh carrots and crushed pineapple, creates a moist cake topped with cream cheese frosting—ideal for any occasion.

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 the oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
In a mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Add the grated carrots and mix until they're well coated.
Using an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs one at a time, ensuring to beat well after each addition. Gradually mix in the drained pineapple.
Add the carrot-flour mixture to the egg mixture and blend on low speed until just combined.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the cake is set. Allow to cool before adding frosting.

Notes

For an extra touch, add raisins or coconut to the batter.
Ensure the cream cheese is at room temperature for easy mixing.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice (1/18 of cake)
Calories: 350
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg