Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting
The recipe Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting can be made in approximately 1 hour. For 78 cents per serving, you get a hor d'oeuvre that serves 15. One serving contains 804 calories, 3g of protein, and 66g of fat. 18 people have tried and liked this recipe. It is brought to you by Life Made Simple. It is perfect for Easter. Head to the store and pick up baking powder, pineapple, brown sugar, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 22%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Carrot Sheet Cake with Cream Cheese Frosting, Carrot Sheet Cake With Cream Cheese Frosting, and Carrot Sheet Cake with Whipped Cream Cheese Frosting.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1¼ tsp. baking powder
1 tsp. baking soda
¾ c. brown sugar, packed
3 c. grated carrots (about 3-4 large or 5-6 medium) (see NOTES*)
8 oz. (1 block) original cream cheese, room temperature for 30 minutes
4 large eggs, room temperature
1¼ c. granulated sugar
2½ tsp. ground cinnamon
¼ tsp. ground ginger
½ tsp. ground nutmeg
¼ c. crushed or minced pineapple, drained (see NOTES***)
3 c. powdered sugar
¾ tsp. salt
½ c. (1 stick) unsalted butter, room temperature
1/3 c. unsweetened applesauce
1½ tsp. vanilla extract
11/3 c. vegetable oil (see NOTES**)
Equipment:
mixing bowl
stand mixer
whisk
oven
frying pan
toothpicks
wire rack
Cooking instruction summary:
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 oven to 350 degrees. 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 just to be sure everything is thoroughly combined. Pour into the prepared pan and tap on the counter three times to release an trapped air.Place in the oven and bake for 35-45 minutes or until a cake tester (or toothpick) inserted into center of cake comes out with just a few little 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.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, beat 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 refrigerator until needed.
Step by step:
1. 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 oven to 350 degrees. 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 just to be sure everything is thoroughly combined.
2. Pour into the prepared pan and tap on the counter three times to release an trapped air.
3. Place in the oven and bake for 35-45 minutes or until a cake tester (or toothpick) inserted into center of cake comes out with just a few little 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.
4. Remove from the oven and allow to cool in the pan on a wire rack for at least 1 hour.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, beat until it forms a thick paste.
5. Add cream cheese and mix on the lowest speed possible for 1 minute, add the pineapple and continue for an additional minute, then STOP!
6. Spread it over the top of the cooled cake, then cover and place in refrigerator until needed.
Nutrition Information:
covered percent of daily need
