Carrot Cake Sheet Cake

This moist and flavorful Carrot Cake Sheet Cake is packed with grated carrots, pineapple, and nuts, making it an easy and delightful dessert perfect for serving a crowd.

Carrot Cake Sheet Cake

Ingredients (Cake):

Instructions:

Step 1: Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan, ensuring the cake doesn’t stick after baking.2

Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. These dry ingredients will form the base of the cake.

Step 3: Mix in Wet Ingredients: In a separate bowl, combine the 1 cup vegetable oil, 4 eggs, and 2 teaspoons vanilla extract. Whisk until well incorporated. Then, gradually add the wet mixture to the dry ingredients, stirring gently until smooth.

Step 4: Fold in Carrots and Pineapple: Add the 3 cups grated carrots and 1 cup crushed pineapple to the batter, ensuring an even distribution of these delightful ingredients.

Step 5: Add Nuts and Raisins: For an extra crunch and flavor, fold in the 1 cup chopped walnuts or pecans and 1/2 cup raisins (if using).3 These additions will take your Carrot Cake Sheet Cake to the next level.

Step 6: Bake to Perfection: Pour the batter into the prepared sheet cake pan, spreading it evenly.4 Place the pan in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.5

Step 7: Let It Cool: Once baked, remove the Carrot Cake Sheet Cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.

Step 8: Frosting the Cake: While the cake cools, prepare your favorite cream cheese frosting or opt for a classic buttercream frosting (missing ingredients/instructions). Spread the frosting generously over the cooled cake, adding a delightful finishing touch.

Step 9: Slice and Serve: Finally, slice the Carrot Cake Sheet Cake into squares and serve it up to your eager guests. Watch as they revel in the delicious flavors and textures of this delightful dessert.

Here’s How To Make Classic Cream Cheese Frosting

This tangy and sweet frosting is rich and smooth, providing the ideal contrast to the spiced and moist carrot cake.

Ingredients (Frosting):

Instructions:

Step 1: Beat Butter and Cream Cheese: In a large mixing bowl, beat the 8 ounces of softened cream cheese and 1/2 cup of softened butter together with an electric mixer until the mixture is completely smooth and creamy.

Step 2: Add Flavor: Stir in the 1 teaspoon of pure vanilla extract and a pinch of salt (if using). Mix until combined.

Step 3: Incorporate Sugar: Reduce the mixer speed to low. Gradually add the 3 cups of confectioners’ sugar, about 1 cup at a time, until it is fully incorporated.

Step 4: Finish Mixing: Once all the sugar is added, increase the mixer speed to medium-high and beat for 1-2 minutes until the frosting is light, fluffy, and spreadable. Be careful not to overmix, as this can make the frosting too runny.

Step 5: Frost: Spread the prepared cream cheese frosting generously over the completely cooled Carrot Cake Sheet Cake (from Step 7 of the previous recipe).

Step 6: Chill (Optional): If the frosting is too soft, or if you need to transport the cake, you can chill the frosted cake in the refrigerator for 15-30 minutes to firm up the frosting before slicing and serving.