Sheet Pan Carrot Cake
Carrot Sheet Cake with Pineapple is one of the yummiest cakes you'll ever have! Moist and tender with loads of pineapple, raisins, walnuts, and cream cheese frosting, it's a guaranteed crowd favorite!
Servings: 12 Servings
Calories: 495kcal
Equipment
- 1 9 x 13 baking pan
Ingredients
- 2 cups sugar
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups fresh carrots, grated
- 1 cup crushed pineapple, drained
- 1/2 cup walnuts, chopped
- 1/4 cup raisins
For Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 F. Grease a 9 x 13 baking pan.
- In a large bowl and using an electric mixer, beat together sugar, eggs, and oil until blended.
- In another bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
- Mix flour mixture with wet ingredients just until blended.
- Stir in carrots, pineapple, raisins, and walnuts.
- Pour into prepared baking pan and bake in preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
- Frost with cream cheese frosting and garnish with additional chopped walnuts.
For the Cream Cheese Frosting
- In a bowl, beat butter, cream cheese, and vanilla using an electric mixer at low speed.
- Gradually add powdered sugar and continue to beat until smooth and creamy.
Notes
- Sift the powdered sugar or whisk in a large bowl to remove any lumps and ensure a smooth frosting.
- If you prefer the frosting soft and spreadable, thin it with milk or heavy cream to desired consistency.
Nutrition
Calories: 495kcal | Carbohydrates: 83g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 335mg | Fiber: 2g | Sugar: 61g | Vitamin A: 3915IU | Vitamin C: 5.9mg | Calcium: 132mg | Iron: 1.8mg