Description
A cozy, moist carrot sheet cake topped with silky cream cheese frosting. Perfect for any occasion, it’s packed with warm spices, freshly grated carrots, and just the right amount of sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, then add oil and vanilla. Stir in carrots and pineapple.
- Combine wet and dry ingredients gently until just mixed. Fold in walnuts if using.
- Spread batter evenly into the prepared pan.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy.
- Frost the cooled cake evenly. Slice and serve.
Notes
- Use freshly grated carrots for best texture and moisture.
- Let the cake cool completely before frosting to prevent melting.
- Chill frosted cake for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: carrot cake, cream cheese frosting, sheet cake, easy dessert, holiday cake, Easter cake