Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat that combines the sweetness of carrots and pineapple with a decadent cream cheese frosting. Perfect for gatherings and celebrations, it’s easy to make and absolutely delicious!
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. Prepare a 9 x 13 inch cake pan by greasing and flouring it, then set aside.
- In a mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Fold in the grated carrots, ensuring they are evenly coated.
- In the bowl of an electric mixer, combine the sugar and oil, beating on medium speed until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the drained pineapple.
- Combine the carrot mixture with the egg mixture and mix on low speed until just combined.
- Transfer the batter to 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 cream cheese is at room temperature for easy mixing and spreading.
You can substitute crushed pineapple with finely chopped fresh pineapple for added texture.
Variations can include adding raisins or coconut for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg