Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat, featuring moist cake infused with grated carrots and sweet pineapple, topped with a creamy frosting. Perfect for gatherings or a cozy dessert at home, this recipe is simple and satisfies sweet cravings!

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. Grease and flour a 9 x 13 inch cake pan and set it aside.
In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they are well coated.
In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly add in the drained pineapple whilst mixing.
Pour the carrot and flour mixture into the egg mixture and gently 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

Ensure the pineapple is well drained to prevent excess moisture in the cake.
For a deeper flavor, allow the frosted cake to sit for a few hours before serving.
Chopped nuts can be mixed into the batter or used as a topping.

Nutrition

Serving Size: 1 slice (1/18 of cake)
Calories: 350
Sugar: 25g
Sodium: 280mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg