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This Carrot Cake is an oldie but goodie and family favorite that was given to me by my mother-in-law. I’ve shared it before as a cupcake and today I’m sharing a video on how to make the sheet pan version. I love the simplicity of this cake; all it need is a bowl, spoon and grater and you can have make this cake in not time. The pineapple and oil in this carrot cake makes it super moist.
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I’ve made versions of this cake where I’ve used half whole wheat flour and ½ olive oil and it is just as good as the original! I’ve even used crushed banana and coconut instead of carrots and pineapple and created a banana coconut cake with almond streusel. If you’re looking for a crowd pleasing dessert then this is it! It will disappear in not time. Typically I will make this cake without any frosting but since it’s Easter I decided to kick it up a notch. Even if you’re not a fan of carrot cake you’re going to love this one! Enjoy!
CARROT CAKE WITH CREAM CHEESE FROSTING
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained well
- Cream Cheese Frosting
- ½ cup butter softened, room temperature
- 1 -8 oz package cream cheese, room temperature
- 6 cups confectioners’ sugar
- ½ tsp pure vanilla extract
- chopped walnuts(optional)
- To make the cake, preheat oven to 350 degrees.
- In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
- Add sugar, oil and eggs to flour mixture and mix well to combine.
- Next add carrots and pineapple and stir vigorously but do not beat.
- Coat a 13 x 9 baking pan with oil and flour. Pour cake batter into pan
- Place in heat oven and bake for 30-35 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
- To make the frosting place butter and cream cheese in a large bowl and beat on high with an electric mixer for 5 minutes until fluffy.
- Next add confectioners’ sugar and vanilla extract and beat on low until combined, then beat on high for 5 minutes until light and fluffy. Spread on cooled cake and sprinkle with chopped walnuts.