Go Back

Easy Carrot Sheet Cake

A delightful dessert filled with luscious flavors and textures, perfect for any occasion with a creamy frosting that impresses everyone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour providing the perfect base for a fluffy cake
  • 2 teaspoons ground cinnamon adding aromatic warmth
  • 2 teaspoons baking soda essential for that perfect rise
  • 2 teaspoons baking powder essential for that perfect rise
  • 1 teaspoon salt to balance the sweetness
  • 3 cups grated carrots bringing natural sweetness and moisture
  • 2 cups granulated sugar for a deliciously sweet result
  • 1 cup vegetable or canola oil contributing to the cake’s tender crumb
  • 4 large eggs binding the ingredients and adding richness
  • 20 oz crushed pineapple well-drained, infusing extra moisture and flavor
For the Frosting
  • 16 oz cream cheese at room temperature for a smooth frosting
  • 1/2 cup salted butter at room temperature to complement the cream cheese
  • 2 cups sifted powdered sugar for delightful sweetness
  • 1 teaspoon vanilla extract for depth of flavor
  • 1-2 tablespoons whole milk to adjust frosting consistency
  • 1/2 cup chopped pecans or walnuts for added crunch, if desired

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
  2. In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  3. Stir in the grated carrots until they're evenly coated with the flour mixture.
Mixing
  1. In the bowl of an electric mixer, combine the sugar and oil. Beat on medium speed until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition. Gradually mix in the drained pineapple until evenly combined.
  3. Pour the carrot and flour mixture into the egg mixture and beat on low speed until just combined.
Baking
  1. Pour the batter into the prepared cake pan and bake for 45-55 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
  2. Allow the cake to cool completely before frosting.
Frosting
  1. Beat together the cream cheese and butter in a mixing bowl until smooth. Gradually add the sifted powdered sugar, beating until completely smooth.
  2. Mix in the vanilla extract and one tablespoon of milk. If the frosting is too thick, add more milk until spreadable.
Assembly
  1. Once the cake has cooled, spread the cream cheese frosting evenly over the surface.
  2. Top with chopped pecans or walnuts if desired.

Notes

To make grating the carrots easier, use a food processor. Make sure all ingredients are at room temperature for a seamless batter.