Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting Recipe

4.91 from 10 votes

Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting Recipe

This Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting is the dessert you didn't know you needed but won't be able to resist!

Prep Time20

Cook Time40

Total Time1

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 559kcal

Author: Andrea

Ingredients

For the Cake

1 1/4 cup granulated sugar
3/4 cup brown sugar packed
1 1/3 cup vegetable oil see notes*
1/3 cup unsweetened applesauce
1 tsp vanilla extract
3 cup carrots grated, (about 3-4 large or 5-6 medium) see notes**
4 large eggs room temperature
2 2/3 cup all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves

For the Cream Cheese Frosting

3 cup powdered sugar
1/2 cup unsalted butter room temperature
8 oz cream cheese room temperature for 30 minutes
1/4 cup crushed pineapple OR minced pineapple, see notes ***
1/8 tsp salt
1 1/2 tsp vanilla extract

Instructions

For the Cake

In a large bowl or the bowl of a stand mixer, combine the sugars, oil, applesauce, vanilla, and carrots. Mix to combine, then allow to sit.
Preheat the oven to 350°F (175°C). Lightly spray or butter/flour a 9x13-inch pan, set aside.
In a medium-size mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In the large mixing bowl (with the wet ingredients), add eggs one at a time, mixing until incorporated. Slowly add in dry ingredients, go extra slow if using a stand mixer so it doesn't fly out. Scrape the bottom and sides of the bowl to ensure everything is thoroughly combined. Pour into the prepared pan and tap on the counter three times to release any trapped air.
Place in the oven and bake for 35-45 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out with just a few moist crumbs on it and the top springs back when touched. Make sure not to over-bake the cake, or you'll end up with a dry crumb. Remove from the oven and allow to cool in the pan on a wire rack for at least 1 hour.

For the Frosting

Meanwhile, to prepare the cream cheese frosting, using the paddle attachment, cream the butter, vanilla, and salt for 2 minutes or until light and fluffy. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1 minute, add the pineapple, and continue for an additional minute, then STOP. Spread it over the top of the cooled cake, then cover and place in the refrigerator until needed.

Notes

*I did about 1/2 c. of finely grated carrots and the rest using the regular size holes on the grater. I find it makes for the perfect texture.

**You can sub out the 1/3 c. of oil for additional unsweetened applesauce. That will make it 1 c. of oil and 2/3 c. of applesauce. Just know that the cake might be slightly more dense.

***I pushed my pineapple through a mesh sieve to remove excess juice. It's okay if it's moist, but not dripping.

To STORE your Carrot Cake with pineapple frosting, cover it tightly and keep it in the refrigerator for up to 5 days. To FREEZE, wrap the cake tightly in plastic wrap and foil before freezing for up to 3 months.

To REHEAT, thaw it in the refrigerator overnight, then let it come to room temperature. For a warm slice, microwave individual pieces for 10-15 seconds.

Nutrition