You are here: Home » Recipes » Carrot Sheet Cake Carrot Sheet Cake Recipe by m1958birge Yield 12 servings PrintEmail Ingredients Cake:3 cups matchstick carrots (16-ounce bag)1 cup granulated sugar1 cup brown sugar1 1/2 cups vegetable oil4 eggs2 cups all-purpose flour2 teaspoons baking soda1 teaspoon salt2 teaspoons cinnamon1/4 teaspoon fresh grated nutmeg11 oz ounces crushed pineapple (well drained)1 1/2 cups chopped nutsFrosting:8 ounces cream cheese, room temperature1 stick butter, room temperature1 1/2 teaspoons vanilla3 to 4 cups confectioners' sugar Instructions Preheat oven to 350F. Grease a 13 x 9 baking dish. To prepare cake: Microwave carrots in the bag 3 minutes on high. Set aside to cool. Using a mixer or by hand mix sugars, oil and eggs until well blended. In a separate bowl combine flour, baking soda, salt, cinnamon and nutmeg; add to wet mixture stirring until well blended. Add vanilla. Add the carrots and pineapple mixing until well incorporated. Add 1 cup chopped nuts. Pour into prepared pan and bake 40-50 minutes until toothpick comes out clean. Allow cake to cool completely before frosting. To prepare frosting: Using an electric mixer cream the butter and cream cheese. Add vanilla. Add confectioners sugar until icing reaches the proper consistency. Frost cake then sprinkle top with remaining 1/2 cup of chopped nuts.