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Super Moist Carrot Sheet Cake
"This Carrot Sheet Cake has all the wonderful flavor of a traditional carrot cake with half the work. Packed with carrots and pineapple, subtly spiced, and topped with a dreamy cream cheese frosting, this cake is great for feeding a crowd and can be made ahead of time and refrigerated or frozen for up to 3 months. Add this cake to your Easter menu or save it for your next spring brunch or bridal shower!"
Serves20 slices
Preparation Time25 min
Cooking Time45 min
Cooking Vessel Size9 x 13 inch sheet pan
Ingredients
- 2 cups All purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups grated carrots
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 20 ounces can crushed pineapple, well drained
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