Carrot Sheet Cake

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:

Carrot-Sheet-Cake

Ingredients:

  • 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.

Carrot-Sheet-Cake

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.

Carrot-Sheet-Cake-(2)

Hope you like it too.  Check out our recipes page for lots more yummy, family-friendly recipes.

 

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