Description
This Carrot Cake Sheet Cake is the perfect combination of moistness and flavor. It’s an easy recipe that’s great for home bakers.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Notes
- For extra flavor, consider adding crushed walnuts or pecans to the batter.
- This cake can also be made ahead and refrigerated before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg