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!