Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful combination of flavors and textures. With moist, fluffy cake made from fresh carrots and luscious pineapple, topped with rich cream cheese frosting, it’s ideal for celebrations or casual gatherings. Enjoy a simple prep and irresistible taste in every bite!
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.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Stir in the grated carrots until well coated.
- In an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the drained pineapple.
- Fold the carrot and flour mixture into the egg mixture and beat on low speed until well combined.
- Pour the batter into the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before frosting.
Notes
Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
For added flavor, consider toasting the chopped pecans or walnuts before adding them to the batter.
This cake can be made a day in advance to allow the flavors to meld even more.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg