This isn’t just any carrot cake. This is carrot SHEET cake, for those times when you need to make a crowd happy. . . and they’ll be very happy indeed with a taste of this:
- 2 cups of flour
- 1 tsp salt
- 1 tsp soda
- 1 tsp baking powder
- 1 cup vegetable oil
- 1 can crushed pineapple (20 oz.) -Do not drain
- 2 cups sugar
- 4 eggs
- 3 cups grated carrots
- 2 tsp vanilla
- 2 tsp cinnamon
And here’s what you do:
Blend the oil, sugar, eggs, carrots, pineapple and vanilla together in a bowl. Stir in all the dry ingredients including cinnamon. Mix well.
Pour into a greased and floured 16 x 12 sheet cake pan. (Don’t use a 9 x 13 pan.)
Bake at 350 degrees for 30 to 40 minutes. Watch it, because sometimes mine cooks faster. Check with toothpick to make sure it is done.
Cream Cheese Frosting
- 1 bag powdered sugar
- 1 16 oz package of softened cream cheese
- 2 tsp vanilla
- 1 cube butter
Mix in several tablespoons of milk as needed for good consistency. Mix with an electric mixer for several minutes until it’s smooth and creamy; spread over cooled cake. You really need cream cheese frosting when you have carrot cake. The two are perfect together.
Printable Carrot Sheet Cake Recipe
Here’s a printable version of the recipe if you’d like to try it.
Carrot sheet cake is one of my favorites. Maybe it’s because since there are carrots I can get away with feeling a little bit health-conscious even if it’s cake. Who am I kidding? The truth is, it’s just delicious! The truth is, I can never just eat one piece.
Hope you like it too. Check out our recipes page for lots more yummy, family-friendly recipes.