Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat, featuring aromatic spices, moist grated carrots, and a luscious cream cheese topping. Perfect for gatherings, this easy-to-make cake is bound to impress anyone who loves homemade desserts.

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 F. Prepare a 9 x 13 inch cake pan by greasing and flouring it.
In a mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Mix in the grated carrots until well coated with the flour mixture.
Using an electric mixer, combine sugar and oil on medium speed until smooth. Add eggs one by one, mixing well after each addition. Gradually add the drained pineapple and mix well.
Fold the carrot and flour mixture into the wet ingredients, mixing on low speed until just combined.
Pour the batter into the prepared cake pan and bake for 45-55 minutes. Check with a toothpick; if it comes out clean, the cake is ready. Allow to cool before frosting.

Notes

Ensure the crushed pineapple is well drained to prevent excess moisture in the cake.
Allow the cake to cool completely before adding the cream cheese frosting for the best texture.
Feel free to add raisins or additional nuts for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 300mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg