Description
A moist and spiced carrot sheet cake topped with rich cream cheese frosting. Ideal for feeding a crowd at gatherings, potlucks, or special occasions.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 and 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat together oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients until just combined.
- Fold in grated carrots, crushed pineapple, and nuts (if using).
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar gradually, then beat in vanilla until creamy.
- Spread frosting evenly over the cooled cake. Slice and serve.
Notes
- The cake can be made a day in advance and stored in the fridge.
- For a lighter cake, substitute half of the oil with applesauce.
- Optional toppings: shredded coconut, more chopped nuts, or a sprinkle of cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg