Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful balance of sweetness and spice, thanks to its tender texture, vibrant carrots, and creamy frosting. Perfect for gatherings or a cozy dessert at home!
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. Grease and flour a 9×13 inch cake pan, then set it aside.
- In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Mix in the grated carrots until evenly coated.
- In another bowl, use an electric mixer to blend the sugar and oil at medium speed until creamy. Gradually add in the eggs, mixing well after each.
- Slowly incorporate the drained pineapple into the egg mixture.
- Add the flour and carrot mixture to the egg mixture, beating on low speed until just combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool completely before frosting.
Notes
For added flavor, consider incorporating spices like nutmeg or ginger into the cake mix.
Ensure the cream cheese is at room temperature for easy mixing and a smoother frosting texture.
Chopped nuts can be added to the batter or used as a topping for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg