Carrot Sheet Cake
The ultimate one layer carrot cake topped off with homemade cream cheese frosting and chopped walnuts.
Prep Time10 mins
Cook Time48 mins
Servings: 12 servings
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups shredded carrots
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 3 eggs
- 1/2 tsp salt
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 8 ounces canned pineapple, drained Chunks or crushed
- 1 cup sweetened shredded coconut
Cream Cheese Frosting
- 8 ounces softened cream cheese
- 1/2 cup softened unsalted butter
- 3 cups powdered sugar
Preheat oven to 350 degrees F and grease a 9x13 baking sheet.
In a large bowl, combine the buttermilk, pineapple, shredded coconut, eggs, vegetable oil, and sugar.
Add the flour, baking soda, salt, and cinnamon.
Fold in the shredded carrots.
Pour the batter into the greased baking sheet. Bake for 45-48 minutes.
To make the frosting, mix the butter, cream cheese, and powdered sugar with an electric mixer. Mix for 4-5 minutes or until fluffy.
Allow the cake to cool completely before frosting. Decorate with chopped walnuts, if desired.
- Don't overmix the cake batter.
- Allow cake to cool completely before frosting.
Calories: 655kcal | Carbohydrates: 90g | Protein: 6g | Fat: 32g | Saturated Fat: 23g | Cholesterol: 84mg | Sodium: 502mg | Potassium: 201mg | Fiber: 2g | Sugar: 71g | Vitamin A: 4150IU | Vitamin C: 3.1mg | Calcium: 63mg | Iron: 1.6mg