Description
A moist and fluffy carrot sheet cake topped with velvety cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking sheet.
- Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Mix oil and eggs in another bowl until well combined.
- Stir in the grated carrots, crushed pineapple, and vanilla extract.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Beat the cream cheese and butter until smooth for the frosting.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Frost the cooled cake and serve.
Notes
Use freshly grated carrots for best results and drain the pineapple well to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg