Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful treat. It’s bursting with flavor from fresh carrots and crushed pineapple, all topped with a creamy, luscious frosting. Perfect for any occasion, it’s easy to prepare and serves a crowd!
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 the crushed pineapple is well-drained to avoid a soggy cake.
For a rich flavor, let the cream cheese and butter come to room temperature before mixing the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg