CookPal AI
Carrot Sheet Cake

Carrot Sheet Cake

Cost $12, save $5

Source: Recommended by CookPal

  • 75 Min
  • 24 Servings
  • $12

INGREDIENTS

  • Cake base

    • Cooking spray
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 🌰 2 teaspoons ground cinnamon
    • 1 ½ teaspoons baking soda
    • 🧂 1 ½ teaspoons salt
    • 🥚 4 large eggs
    • 🧁 2 cups white sugar
    • 1 ½ cups oil
    • 🍍 1 (8 ounce) can crushed pineapple, drained
    • 🥕 1 ⅓ cups finely grated carrots
    • 🥥 1 cup sweetened flaked coconut
    • 🌰 ½ cup chopped walnuts

  • Frosting

    • 🧈 1 stick unsalted butter, softened
    • 🧀 1 (8 ounce) package cream cheese, softened
    • 🧁 1 ⅓ cups sifted powdered sugar
    • 1 teaspoon vanilla extract

STEPS

1

Preheat the oven to 350°F (175°C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.

2

Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.

3

Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts.

4

Pour batter into the prepared cake pan.

5

Bake in the preheated oven for 45 minutes.

6

Remove from oven and cool completely, about 30 minutes.

7

Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy.

8

Spread frosting over the cooled carrot cake.

NUTRIENTS

Per 1 serving

🔥

368

Calories

  • 3
    Protein
  • 36
    Carbs
  • 24
    Fats

💡 Ensure the carrots are grated finely to blend well into the batter.Chill the cake before slicing for neater portions and easier serving.For added texture, toast the walnuts before adding to the batter.The cake can be stored in the refrigerator for up to 3 days.