Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat that combines sweet carrots and juicy pineapple, making it a flavorful choice for gatherings and celebrations. The simple preparation ensures you can enjoy this homemade dessert anytime you crave something sweet and satisfying.
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 the oven to 350°F. Grease and flour a 9 x 13 inch cake pan and set aside.
- In a bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Stir in grated carrots until well coated.
- In the bowl of an electric mixer, beat sugar and oil on medium speed until smooth and creamy. Add eggs one at a time, beating well after each addition. Slowly mix in drained pineapple.
- Pour the carrot and flour mixture into the egg mixture and mix on low speed until combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before frosting.
Notes
Make sure the cream cheese is at room temperature for easy mixing.
You can add raisins or coconut for extra flavor if desired.
Store leftovers tightly covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg