Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful blend of spices, fresh carrots, and cream cheese, making it an irresistible dessert for any occasion. Perfect for gatherings, it’s easy to make and utterly 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 the oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan and set aside.
- In a bowl, mix the flour, cinnamon, baking soda, baking powder, and salt. Add grated carrots and coat well.
- In a mixer, beat together sugar and oil on medium speed until smooth. Add eggs one at a time, mixing well. Gradually mix in drained pineapple.
- Combine the carrot-flour mixture into the egg mixture and beat on low until well mixed.
- Pour the batter into the prepared 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
Ensure that the pineapple is well drained to avoid excess moisture in the cake.
You can substitute the pecans or walnuts with your favorite nuts or leave them out for a nut-free version.
For a thicker frosting, adjust the milk quantity as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg