Description
This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful homemade treat, boasting a perfect balance of sweet pineapple and spicy cinnamon, making it a fantastic dessert for any occasion.
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, combine the flour, cinnamon, baking soda, baking powder, and salt. Mix in the grated carrots until evenly coated.
- Using an electric mixer, blend the sugar and oil on medium speed until creamy. Add eggs one at a time, mixing well after each addition. Gradually mix in the drained pineapple.
- Fold the carrot-flour mixture into the egg mixture and blend on low speed until just combined.
- Transfer the batter to the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean from the center. Let the cake cool before frosting.
Notes
Ensure the cream cheese and butter are at room temperature for smooth frosting.
You can replace pecans or walnuts with your favorite nuts or omit them completely if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 52mg