Description

This Carrot Cake Sheet Cake with Thick Cream Cheese Frosting is a delightful dessert featuring moist cake packed with grated carrots and crushed pineapple, topped with luscious cream cheese frosting. Perfect for gatherings or a comforting treat at home!

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

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9 x 13 inch cake pan by greasing and flouring it.
In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the grated carrots, stirring until evenly coated.
Using an electric mixer, blend the sugar and oil until smooth and creamy. Incorporate the eggs one by one, mixing thoroughly after each addition, then gradually mix in the drained pineapple.
Combine the carrot-flour mixture into the sugar-egg mixture and mix on low speed until fully incorporated.
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 the cake to cool before frosting.

Notes

Ensure the pineapple is well-drained to prevent excess moisture in the cake.
Cream cheese and butter should be at room temperature for better frosting consistency.
For added texture, sprinkle the chopped pecans or walnuts on top once frosted.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 34g
Sodium: 300mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg