Carrot Sheet Cake

  • Yield 12 servings


3 cups matchstick carrots (16-ounce bag)
1 cup granulated sugar
1 cup brown sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon fresh grated nutmeg
11 oz ounces crushed pineapple (well drained)
1 1/2 cups chopped nuts
8 ounces cream cheese, room temperature
1 stick butter, room temperature
1 1/2 teaspoons vanilla
3 to 4 cups confectioners' sugar


  1. Preheat oven to 350F.  Grease a 13 x 9 baking dish.
  2. To prepare cake: Microwave  carrots in the bag 3 minutes on high.  Set aside to cool.
  3. Using a mixer or by hand  mix sugars, oil and eggs until well blended.
  4. 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.
  5. Allow cake to cool completely before frosting.
  6. To prepare frosting: Using an electric mixer cream the butter and cream cheese. Add  vanilla. Add confectioners sugar until icing reaches the proper consistency.
  7. Frost cake then sprinkle top with remaining 1/2 cup of chopped nuts.



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