Sheet Pan Carrot Cake
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (4)

Sheet Pan Carrot Cake

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 7%
CARBS 46G59% OF CAL
1G FIBER7G OTHER37G TOTAL SUGAR
FAT 13G38% OF CAL
6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A sheet pan carrot cake with fresh carrots, pineapple, and warm spices, topped with whipped cream cheese frosting. Tender and moist, it's easy to serve a crowd.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs
  • 2/3 cup crushed pineapple (, not drained)
  • 1/2 cup oil ((vegetable, canola or avocado oil))
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups granulated sugar
  • 4 large carrots (, washed and peeled)
  • 1/2 cup butter (, room temperature)
  • 8 ounces cream cheese (, softened)
  • 3 1/2 cups powdered sugar
  • 2 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream
  • orange and green food coloring (, for carrot design if desired)
PREP
15M
SODIUM
255MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.