Description
This carrot sheet cake brings together warm spices, tender shredded carrots, and cream cheese frosting in one easy pan that feeds a crowd. The moist cake pairs perfectly with coffee for breakfast or makes a simple dessert everyone will happily dig into.
Ingredients
Scale
Main Ingredients:
- 3 cups grated carrots
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Gather a 9×13-inch baking sheet and spray it thoroughly with nonstick cooking spray at room temperature.
- Combine 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt in a spacious mixing bowl.
- Whisk 1 cup vegetable oil with 4 large eggs in a separate container until the mixture appears smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until a consistent batter forms without overmixing.
- Gently fold 3 cups grated carrots, 1 cup drained crushed pineapple, and 1 cup chopped walnuts into the batter, ensuring even distribution.
- Transfer the entire batter to the prepared baking sheet, spreading it evenly with a rubber spatula.
- Place the sheet into a preheated oven at 350°F and bake for exactly 32 minutes, checking doneness with a clean toothpick.
- Remove the cake from the oven and allow it to cool completely at room temperature for approximately 45-60 minutes.
- Prepare cream cheese frosting and spread a generous layer across the entire surface of the cooled cake before slicing.
Notes
- Grate carrots finely to ensure they blend smoothly into the cake and distribute evenly throughout the batter.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend that includes xanthan gum.
- Toast the walnuts briefly before adding to the batter to enhance their nutty flavor and provide extra crunch.
- Store the frosted cake in the refrigerator, covering it loosely with foil to keep the cream cheese topping fresh and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 55 mg