Description
A warm and comforting Carrot Sheet Cake, perfect for gatherings and quiet afternoons.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Nuts or coconut (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until the dry mix looks even.
- In another bowl, whisk together the oil and eggs until well combined. Stir in the grated carrots, crushed pineapple, and vanilla.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until well combined.
- Once the cake is cool, spread the cream cheese frosting over the top.
- Optional: Top with nuts or coconut if desired.
- Slice and serve, especially during Thanksgiving!
Notes
Store leftovers in an airtight container in the refrigerator. Freeze individual slices for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: carrot cake, sheet cake, dessert, cream cheese frosting