Sheet Pan Carrot Cake
Sheet pan carrot cake is a delicious and easy way to make a classic dessert for a crowd. It bakes evenly, requires minimal effort, and is perfect for frosting and slicing.
Servings - 16 slices
Ingredients
- 2 cups all-purpose flour or gluten free 1:1 blend
- 1 1/4 cup white sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 cup oil
- 4 large eggs
- 20 oz. can crushed pineapple well drained
- 1 cup golden raisins
- 3 cups shredded carrots about 3 large whole carrots
- chopped nuts optional garnish
Cream Cheese Frosting
- 1 stick butter softened
- 8 oz. cream cheese softened
- 1 tsp vanilla
- 1 Tbsp milk
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 F and lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt. Stir in the oil, eggs, crushed pineapple, golden raisins and shredded carrots. Fold and combine until batter forms.
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick comes out clean in the center. Let cool for at least 1 hour before frosting.
- While the cake is baking, prepare the frosting by combining the softened butter, softened cream cheese, vanilla, milk and powdered sugar. Stir and fold until smooth frosting forms. Place in the fridge until ready to frost.
- Once the cake has cooled down, frost with the cream cheese frosting and sprinkle the chopped nuts on the frosting.
- Serve Sheet Pan Carrot Cake as the best dessert for your spring or Easter gathering!