Description

Savor the flavors of this Carrot Cake Sheet Cake with Thick Cream Cheese Frosting. This cake is simple to prepare and features moist grated carrots, aromatic spices, and a rich frosting that will brighten any gathering.

Ingredients

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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 your oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan and set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Add the grated carrots and stir until well coated.
In an electric mixer bowl, combine the sugar and oil. Beat on medium speed until smooth and creamy. Add the eggs one by one, mixing well after each addition, then gradually mix in the drained pineapple.
Blend the carrot and flour mixture into the egg mixture at low speed until just combined.
Transfer the batter into the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before frosting.

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
You can substitute walnuts for pecans if preferred.
The cake can be stored in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 piece
Calories: 320
Sugar: 26g
Sodium: 300mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg