Description
This Easy Moist Carrot Sheet Cake is a delightful treat that’s perfect for any occasion. It’s incredibly moist, thanks to the addition of grated carrots and crushed pineapple, and is topped with a rich and creamy cream cheese frosting.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step-by-Step Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. - Combine Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar until well combined. Mix in the vegetable oil and vanilla extract. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. - Add Carrots and Pineapple:
Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed. - Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool completely in the pan on a wire rack before frosting. - Prepare the Frosting:
For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and creamy. - Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. - Serve:
Slice and serve, or refrigerate the cake until ready to enjoy.
Notes
- Nut-Free Version: Omit the walnuts for a nut-free cake.
- Storing: The cake can be stored in an airtight container in the refrigerator for up to 5 days.