Description
Make a delicious Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. This recipe is easy to follow and yields a moist, flavorful cake perfect for any occasion.
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 mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Add grated carrots and stir until coated.
- In an electric mixer, blend sugar and oil at medium speed until smooth. Add eggs one at a time, mixing well after each.
- Gradually add the drained crushed pineapple to the egg mixture.
- Combine the dry carrot mixture with the wet ingredients and mix on low speed until thoroughly blended.
- Transfer the batter to the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling before frosting.
Notes
- Ensure cream cheese and butter are at room temperature for smooth frosting.
- Drain pineapple well to prevent a soggy cake.
- Adjust baking time based on your oven.
- Cool cake completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg