Description
A moist and flavorful carrot sheet cake topped with cream cheese frosting.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in grated carrots, crushed pineapple, and walnuts.
- Pour the batter into a greased sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, mix until creamy.
- Spread the frosting over the cooled cake.
Notes
- Store leftovers in the fridge.
- Can be made a day ahead.
- Optional: Top with additional walnuts or shredded coconut.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 50mg
Mots-clés: carrot sheet cake, dessert, baking, cream cheese frosting