Carrot Sheet Cake

  • Yield: 12 servings


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