Description
A moist and flavorful carrot cake sheet cake filled with grated carrots and sweet pineapple, topped with optional walnuts for a delightful crunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan or line it with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Mix the oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl until fully combined.
- Add the wet ingredients to the dry ingredients and mix gently until just combined. Fold in the walnuts if desired.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, substitute eggs with flaxseed meal mixed with water and use plant-based oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: carrot cake, sheet cake, dessert, baking, easy recipe