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Carrot Sheet Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Indulge in a delightful twist on classic carrot cake with our family's irresistible recipe for a decadent carrot sheet cake topped with pineapple, walnuts, coconut, and luscious cream cheese frosting.
Ingredients:
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons salt
  • 4 large eggs
  • 1.5 cups oil
  • 1 (8 ounce) can crushed pineapple, drained
  • 1.3333333730698 cups finely grated carrots
  • 1 cup sweetened flaked coconut
  • 0.5 cup chopped walnuts
  • 1 stick unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1.3333333730698 cups sifted powdered sugar
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
  • Combine flour, baking powder, cinnamon, baking soda, and salt by sifting them in a bowl.
  • In the stand mixer bowl, whisk eggs until foamy. Gradually mix in sugar until well combined. Alternate adding flour mixture and oil, starting and finishing with the flour mixture. Gently fold in pineapple, carrots, coconut, and walnuts. Transfer batter to the cake pan.
  • Bake in the preheated oven for 45 minutes, then allow to cool completely for about 30 minutes.
  • In a bowl, cream together softened butter and cream cheese until light and fluffy using an electric mixer. Fold in sifted powdered sugar and vanilla extract until well combined and fluffy. Spread the frosting over the cooled carrot cake.

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