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MOIST CARROT SHEET CALE

This moist Carrot Sheet Cake has all of the remarkable spiced taste of a conventional carrot cake in an smooth to make sheet cake!

I have my very own robust opinions, and this Carrot Sheet Cake meets all my requirements after which some. It’s brilliant wet, subtly spiced, and crowned with a dreamy cream cheese frosting. supply it a attempt, and you might just be convinced this is the nice carrot cake recipe!

MOIST CARROT SHEET CALE
MOIST CARROT SHEET CALE

WHAT FROSTING IS GOING WITH CARROT SHEET CAKE?
For this question, I don’t assume there’s much debate. Cream cheese frosting is absolutely the quality frosting for carrot cake. The moderate tang of cream cheese frosting compliments this spiced carrot cake perfectly. 

I really like my cream cheese frosting to be heavy on the cream cheese and no longer overly candy. This recipe calls for 2 sticks of cream cheese and only one stick of butter, so the cream cheese flavor simply shines!

Make certain your cream cheese and butter are at room temperature and sift your powdered sugar to make certain a further creamy, easy cream cheese frosting.

MOIST CARROT SHEET CALE

INGREDIENTS:
For the cake:

  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups grated carrots
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • 1 20 ounce can crushed pineapple, well drained

For the frosting:

  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup (1 stick) salted butter, at room temperature
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons whole milk
  • 1/2 cup chopped pecans or walnuts

INSTRUCTIONS:
For the cake:

  1. Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.
  2. In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
  3. In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.
  4. Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
  5. Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.

For the frosting:

  1. Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 1 Tablespoon of milk. If the frosting is still a little thicker than you'd like, add more milk, a Tablespoon at a time, until it's easily spreadable.
  2. Spread frosting on the cooled cake. Top with nuts, if desired.

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