Description
This easy carrot cake sheet cake is perfectly moist, spiced just right, and topped with creamy frosting. Simple enough for any day, delicious enough for every occasion.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 large eggs
- 1 cup (240 ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (220 g) finely grated carrots
- 1 cup (100 g) chopped walnuts or pecans (optional)
- ½ cup (85 g) crushed pineapple, drained
- ½ cup (80 g) shredded coconut (optional)
- For frosting: 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan with parchment paper.
- Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat eggs, oil, and vanilla; stir in grated carrots, pineapple, and optional nuts/coconut.
- Fold wet ingredients into dry until just combined.
- Pour batter into pan and bake 35–40 minutes until toothpick comes out clean. Cool completely.
- Beat cream cheese and butter; gradually add powdered sugar and vanilla to make frosting.
- Spread frosting over cooled cake, garnish with nuts if desired, slice, and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American