Sheet Pan Carrot Cake
Sheet Pan Carrot Cake
Today is my Husband’s 40th birthday and his favorite cake is Carrot Cake so of course, I had to make one! I have made this cake a few times but I actually changed a few ingredients for this cake and it was amazing!!!! If I am trying to get a cake done quickly, I would use a box mixture but this time, I wanted that homemade taste. Dont get me wrong, I love a boxed cake mix but sometimes I get in the mood for a homemade cake. Trust me, it is still an easy process! Preheat the oven to 350 degrees. You want to mix your dry ingredients separate from your wet ingredients and then combine them. Using a sifter or a mesh strainer, add 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of cinnamon and 1/2 teaspoon of salt and sift well into a bowl. Sifting flour will remove any lumps and give you cake a better consistency.
Grab 3-4 whole carrot and finely grade them using a cheese grater. You can use the pre-shredded carrots but I would HIGHLY suggest to grate your carrots. It gives the cake a better texture and taste. Grate the carrots until you get 2 cups.
For the wet ingredients, in a bowl, add 1 cup of granulated sugar, 1 cup of dark brown sugar, 3 eggs, 3/4 cup of vegetable oil and 1 tsp of vanilla and whisk well.
Here is where the carrot cake gets extra flavor and moisture. Add 1 20 oz can of crushed pineapple. Drain half of the juice but keep some of it. Do not fully drain the juice from the crushed pineapple. Add 2 cups of grated carrots, 1/2 cup of chopped walnuts and 1/2 cup of chopped pecans. Yes, both walnuts and pecans……just trust me :) Reserve some of the chopped walnuts and chopped pecans for decoration. Using a silicone baking spatula, fold the pineapple, carrots and nuts into the batter until it is mixed together.
Pour the dry ingredients into the wet ingredients. Fold the flour into the batter.
Pour the batter into a greased non-stick 9x13 sheet pan.
Bake in the oven for 30-35 minutes or until the cake is fully cooked. Using a toothpick, poke a few holes to make sure there is no batter on the toothpick. Do not over bake the cake. Once fully cooked, remove from the oven and set aside. Allow the cake to fully cool.
While the cake is cooling, its time to make the cream cheese butter cream icing. In a bowl add 1 8 oz bar of SOFTENED cream cheese, 1 stick of SOFTENED butter 1 1/2 cup of powdered sugar and whisk well. Use a hand mixer for this process. Add half of the powdered sugar, mix well and then add the other half.
Once you have mixed half of the powdered sugar, add the other half along with 1 tsp of vanilla. Whisk well until the buttercream is smooth.
Once the cake has fully cooled, spread the cream cheese buttercream frosting on top of the cake.
Sprinkle extra chopped walnuts and chopped pecans on top of the cake for decoration.
Cut the cake into squares and serve. Serve and ENJOY!
Sheet Pan Carrot Cake
A deeply moist spice cake with carrots, nuts and pineapple baked until golden brown and topped with a cream cheese buttercream frosting.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 tsp vanilla
- 1/2 cup chopped walnuts (reserve extra for decoration)
- 1/2 cup chopped pecans (reserve extra for decoration)
- 1 8 oz can of crushed pineapple
- 3-4 whole carrots (2 cup grated carrots)
- 1 8 oz bar of softened cream cheese
- 1 stick of softened butter
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees.
- Using a sifter or a mesh strainer, add flour, baking powder, baking soda, cinnamon and salt and sift well into a bowl.
- Grab the whole carrot and finely grade them using a cheese grater. Grate the carrots until you get 2 cups.
- In a bowl, add granulated sugar, dark brown sugar, eggs, vegetable oil and vanilla and whisk well.
- Add the can of crushed pineapple. Drain half of the juice but keep some of it. Do not fully drain the juice from the crushed pineapple. Add the grated carrots, chopped walnuts and chopped pecans. Reserve some extra chopped walnuts and chopped pecans for decoration.
- Using a silicone baking spatula, fold the pineapple, carrots and nuts into the batter until it is mixed together.
- Pour the dry ingredients into the wet ingredients. Using a silicone baking spatual, fold the flour into the batter.
- Pour the batter into a greased non-stick 9x13 sheet pan.
- Bake in the oven for 30-35 minutes or until the cake is fully cooked. Using a toothpick, poke a few holes to make sure there is no batter on the toothpick. Do not over bake the cake. Once fully cooked, remove from the oven and set aside. Allow the cake to fully cool.
- Once the cake has fully cooled, spread the cream cheese buttercream frosting on top of the cake.
- Sprinkle extra chopped walnuts and chopped pecans on top of the cake for decoration.
- Cut the cake into even squares. Serve and ENJOY!
- In a bowl add softened cream cheese, softened butter and half of the powdered sugar and whisk well. Use a hand mixer for this process.
- Add the other half of powdered sugar and vanilla and whisk well until the buttercream is smooth.
- Once the cake has fully cooled, spread the cream cheese buttercream frosting on top of the cake.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
