This easy-to-make Moist Carrot Sheet Cake has all of the wonderful spiced taste of a conventional carrot cake, but in a form that is far simpler to prepare. Baking a sheet cake is a really simple process. They do not need any stacking or storing, and the amount of time required to frost them is at most two minutes. Sheet cakes are perfect for serving a large number of people at once, as well as for presenting to potlucks and other types of informal parties.

This Carrot Sheet Cake satisfies all of my needs and then some, which is saying a lot since I have my strong ideas. It is really moist, with just a hint of spice, and is frosted with a delicious cream cheese frosting. If you give it a try, you could well end up thinking that this is the finest recipe for carrot cake there is.

My favorite part of the carrot cake is the pineapple topping. I really like the slight tanginess that the pineapple brings to the dish, and I think it goes very well with the taste of the carrots. In addition to that, it results in an exceptionally soft and moist carrot cake. That has to be one of the best things ever. And as for me, I can’t get enough carrot cake with nuts. I enjoy how the addition of nuts gives the cake an additional, crunchier texture. Pecans are my preference, but walnuts would work just as well in this recipe.



250 grams.Of all-purpose flour.

2 Tsp.Of ground cinnamon.

2 Tsp.Of baking soda.

2 Tsp.Of baking powder.

1 Tsp.Of salt.

Grated carrots; I used 3 cups.

Granulated sugar; I used around 400 grams.

Vegetable or canola oil; I used 1 cup.

4 whole eggs.

A large can.Of crushed pineapple; use the 500 grams can.


Cream cheese; I used 2 blocks at room temp.

1 stick.Of salted butter; at room temp.

Sifted powdered sugar; I used 200 grams.

1 Tsp.Of vanilla extract.

2 Tbsp.Of whole milk.

Chopped pecans or walnuts; I used half a cup.


1st Step:

Turn the oven temperature up to 350 degrees. Prepare a baking pan measuring 9 by 13 inches with butter and flour, then put it aside.

2nd Step:

In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the shredded carrots until they are well covered with the coating.

3rd Step:

In the bowl of an electric mixer, combine the sugar and oil. Using medium speed, whip the mixture until it is silky smooth, and creamy.

4th Step:

Add the eggs one at a time, being sure to give the mixture a thorough mix after each addition. Mixing in the pineapple should be done slowly.

5th Step:

After pouring the carrot and flour combination into the egg mixture, continue beating at a moderate speed until everything is incorporated.

6th Step:

After you have prepped the pan, pour the batter into it and bake it for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean and the center is no longer jiggly. Before icing the cake, give it some time to cool down.


1st Step:

Mix the cream cheese with butter until smooth, and beat the mixture while gradually adding the powdered sugar one cup at a time until it is completely smooth.

2nd Step:

Mix in the extract of vanilla bean and 1 tablespoon of milk using a hand mixer. If the frosting is still a bit thicker than you would want it to be, add more milk, one Tablespoon at a time until it can be spread without difficulty.

3rd Step:

After the cake has cooled, spread the icing on top. You may sprinkle nuts on top if you want.

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