Carrot Cake Sheet
A moist and flavorful carrot cake sheet that's easy to prepare, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts (optional)
Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch baking sheet.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the vegetable oil, eggs, and grated carrots. Mix well until combined.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the drained crushed pineapple and walnuts (if using) gently.
- Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Once baked, let the cake cool in the pan on a wire rack for about 15 minutes before transferring it to cool completely on the rack.
Frosting
- While the cake cools, beat the cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
- Once the cake is cooled, spread the cream cheese frosting evenly on top.
Notes
For the best flavor, use fresh whole carrots and grate them yourself. Store leftovers in an airtight container in the fridge for up to a week.