Super Moist Carrot Sheet Cake
By: Courtney Rowland from neighborfoodblog.com
"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 cup All purpose flour
- 2 teaspoon ground cinnamon
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3 cup grated carrots
- 2 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 20 ounce can crushed pineapple, well drained