a slice of carrot cake up close
Print Recipe
5 from 1 vote

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
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot cake with pineapple, Carrot Sheet Cake
Servings: 12 servings
Calories: 655kcal
Author: Julie of CookedbyJulie.com

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Don't overmix the cake batter. 
  • Allow cake to cool completely before frosting. 

Nutrition

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