Description
This Carrot Sheet Cake features a moist and flavorful spiced batter loaded with grated carrots, crushed pineapple, and optional walnuts and coconut. Topped with a rich, creamy cream cheese frosting, this easy-to-make sheet cake is perfect for holidays, gatherings, or any time you crave a delicious homemade dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Combine Sugars and Oil: In a separate bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar and oil mixture, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined without overmixing.
- Add Carrots and Mix-ins: Gently fold in the grated carrots, drained crushed pineapple, and if using, the chopped walnuts and shredded coconut until evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared 9×13-inch pan and smooth the top evenly. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make the Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and 1 teaspoon vanilla extract, beating until well combined and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula or knife. Slice and serve.
Notes
- You can substitute part of the vegetable oil with applesauce to make a lighter, lower fat cake.
- Walnuts and shredded coconut are optional but add great texture and flavor to the cake.
- Store the frosted cake covered in the refrigerator for up to 4 days to maintain freshness.
