Carrot Sheet Cake
Moist carrot sheet cake with cream cheese frosting is an easy dessert that's perfect for any occasion!
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 (1 stick) salted butter, at room temperature
- 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.