Carrot Sheet Cake
Ingredients
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
I used additional 3/4 tsp allspice
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups grated carrots
- 2 cups granulated sugar
I used half brown sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 20 ounce can crushed pineapple
well drained, I used 2 apples shredded and applesauce so that it weighed 20oz
- 2 8-ounce packages 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
Directions
- 1
Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.
- 2
In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
- 3
In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.
- 4
Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
- 5
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.
- 6
Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 1 Tablespoon of milk. If the frosting is still a little thicker than you'd like, add more milk, a Tablespoon at a time, until it's easily spreadable.
- 7
Spread frosting on the cooled cake. Top with nuts, if desired.
Carrot Sheet Cake
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About this Recipe
Craving a classic, comforting dessert that's simple to make yet impressive enough for any gathering? This Carrot Sheet Cake with its irresistible cream cheese frosting is your answer. It’s an easy dessert solution that delivers on flavor and tenderness every time.
What makes this recipe truly special is its straightforward sheet cake format, ensuring even baking and effortless serving. The generous amount of grated carrots, combined with vegetable oil and well-drained crushed pineapple, works wonders to create a wonderfully moist crumb that stands up beautifully to the rich, tangy cream cheese frosting. You’ll love how easily this cake comes together, making it perfect for a busy weeknight treat or a festive occasion.
Prepare for a delightful sensory experience. Each bite of this carrot sheet cake offers a tender, moist texture with hints of warm cinnamon and baking spices. The bright, sweet flavor of fresh carrots shines through, complemented by the tropical tang of pineapple. A thick layer of velvety, classic cream cheese frosting provides the perfect creamy contrast, while chopped pecans or walnuts add a satisfying crunch. This is a cake that truly tastes like home, offering a comforting sweetness that isn't overly cloying.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences:
- For an extra layer of warmth, consider adding allspice alongside the cinnamon.
- You can swap half of the granulated sugar for brown sugar to introduce a deeper, molasses-rich note.
- Instead of crushed pineapple, shredded apples and applesauce can be used, maintaining the cake's moistness and adding a different fruit dimension.
- Feel free to use either pecans or walnuts for your desired nutty crunch.
This moist carrot sheet cake is an ideal dessert for any occasion, from casual family dinners to holiday celebrations. It’s best served with a simple cup of coffee or tea, allowing its comforting flavors to truly shine.