1st Step

Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). For effortless removal, grease and flour a 9×13-inch baking pan or line it with parchment paper.

2nd Step

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing basin until thoroughly combined.

3rd Step

Beat the eggs in a separate basin, then add the vegetable oil and vanilla extract. Mix thoroughly until all ingredients are thoroughly combined. Gradually incorporate the liquid ingredients into the dry ingredients while whisking until no flour remains.

4th Step

Add the grated carrots, pulverized pineapple, and minced pecans (if using) to the batter in a gentle manner. Carrots provide the cake with natural sweetness and moisture, while pineapple imparts a delightful tropical flavor.

5th Step

Spread the batter out evenly in the prepared baking dish. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the middle comes out clean, after the oven has been warmed. Don’t overbake the cake or it will become dry and crumbly.

6th Step

While the cake is cooling, prepare the glaze made from cream cheese. In a separate receptacle, combine the softened butter and cream cheese and whisk them until smooth and creamy. Add the powdered sugar gradually, one cup at a time, and continue pounding until the icing is airy and thoroughly mixed. Stir in the vanilla extract to produce a pleasant aroma.

7th Step

After the cake has completely chilled, generously frost the top with cream cheese frosting. You can add a decorative flourish to the cake by topping it with minced almonds, carrot shreds, or cinnamon.

8th Step

Cut the Carrot Cake Sheet Cake into squares, serve, and enjoy the scrumptious combination of flavors and textures. Each bite combines succulent carrot-infused cake, toasty seasonings, and the tangy creaminess of cream cheese frosting, making it a delectable delicacy that will be consumed with pleasure.