Description

This Carrot Cake Sheet Cake is wonderfully moist and flavorful, combining shredded carrots, crushed pineapple, and a luscious cream cheese frosting. It’s an excellent choice for gatherings or as a comforting dessert at home.

Ingredients

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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 aside.
In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're 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 beat in the drained pineapple.
Pour the carrot and flour mixture into the egg mixture and beat 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 and the center is no longer jiggly. Allow the cake to cool before frosting.

Notes

For best results, ensure that the cream cheese and butter are at room temperature before mixing for frosting.
Garnish with additional pecans or walnuts for a delightful topping.
Store any leftovers in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg