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Carrot Sheet Cake with Dulce de Leche Cream Cheese Frosting

Carrot Sheet Cake with Dulce de Leche Cream Cheese Frosting

Carrot Cake is one of those desserts that most people tend to only make around Easter.  But honestly, it’s such an incredible dessert which I think it should be enjoyed all year long!
Prep Time 30 mins
Cook Time 1 hr 15 mins
Servings 15

Ingredients
  

For the Cake

  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Kosher Salt
  • 3 Cups All Purpose Flour
  • 2 Cups Granulated Sugar
  • 1 Cup Light Brown Sugar
  • Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ¾ Cup Canola Oil
  • 6 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Whole Milk
  • 1 Cup Crushed Pineapple, Drained
  • Cups Grated Carrots
  • Cup Sweetened Shredded, Coconut
  • Non-Stick Cooking Spray

For the Frosting

  • 6 oz Cream Cheese, Room Temperature
  • ½ Stick Butter, Room Temperature
  • 1 Cup Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Dulce de Leche or Caramel Sauce
  • 2 Tablespoons Whole Milk
  • Chopped pecans for Garnish

Instructions
 

For the Cake

  • Preheat the oven to 350°F.
  • Spray a 9x13 inch pan with non-stick cooking spray. Then line the bottom and 2 of the longer sides of the pan with parchment paper and spray again. 
  • In a large bowl with a hand mixer. Mix together the oil, eggs, vanilla, granulated sugar and brown sugar and milk together until well combined. 
  • In another bowl whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Slowly add the dry ingredients to the wet ingredients.
  • Fold in the grated carrots, crushed pineapple and shredded coconut.
  • Evenly pour the batter into the 9x13 pan and bake for about 65-70 minutes or until a toothpick comes out clean. Allow the sheet cake to cool for about 30-sh  minutes before removing from the pan.
  • While the cake is cooling, in a medium bowl, mix together all of the frosting ingredients.
  • Once the sheet cake has cooled completely, cover with Dulce de Leche cream cheese frosting and top with chopped pecans. Enjoy!