Nothing tastes quite as good as this incredibly moist and flavorful carrot cake sheet cake. It’s topped with an irresistible pineapple cream cheese frosting.
I’m such a big fan of Classic Carrot Cake that I’ve created several variations over the years. If you’re a fan too, you’ll want to check out Carrot Cake Muffins and Mini Carrot Cake Cheesecakes!
Irresistible Cake & Frosting
I’m not going to lie, carrot cake is one of my all-time favorites. I could eat it all year round! So naturally I get a little excited when spring comes and carrot everything is everywhere! I thought that this year for Easter I’d do something super simple and make a carrot sheet cake.
It’s so incredibly moist and flavorful, even carrot cake haters will gobble it up! And that pineapple cream cheese frosting… it’s DELICIOUS!
We had my brother-in-law over for dinner and he (who happens to really dislike frosting) said that he loved it (he even had two servings)! It was such a huge compliment. I mean, I like frosting, but I really love this one. It’s creamy, fluffy and flecked with tiny pieces of sweet pineapple… it works perfectly with the flavor of this cake.
How to Make Carrot Sheet Cake
The cake can easily be made in a large mixing bowl or the bowl of a stand mixer.
MIX. Mix together cake batter ingredients according to directions.
I love using a generous amount of ground cinnamon along with nutmeg, ginger and cloves. Using individual spices is what makes this cake taste so amazing! Although the brown sugar helps too 🙂
If you want to customize your batter, go for it! You can mix in chopped pecans or walnuts, extra pineapple, raisins (just make sure to re-hydrate them) or even coconut.
BAKE. When you’ve got your cake mixed up, pour it into a prepared 9×13 pan and toss it into the oven for about 35-40 minutes at 350 degrees. Keep an eye on it, all ovens vary. Just like any other cake, the top should spring back when done.
While it’s cooling, whip up the frosting.
Tips for Perfect Cake
- Use a mixture of finely grated and regular grated carrots.
- Let your grated/shredded carrots sit in the mixture of sugars/applesauce/oil and vanilla. I like to let them sit in there while I prep the rest of the ingredients and get my oven preheated.
- Use room temperature eggs. I know I say this a lot, but it makes a difference in how your cake bakes and the final texture.
- Don’t overmix your batter. Duh, but really, when it comes to making cakes, the less you work it the better. You want a fluffy, tender crumb.
- Bang your pan on the counter a few times before tossing it in the oven to remove any excess air/bubbles.
The Pineapple Cream Cheese Frosting
The frosting was heavenly. I used a splash of my Tahitian vanilla to give it more of a tropical flavor. I’ll definitely be using this frosting again and again for this sheet cake recipe!
CREAM. 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.
MIX. 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. When you’ve got it spread over the cake in a nice even layer, pop it in the refrigerator until it has set.
Making Ahead & Storing
Generally I like to make this cake in the morning and allow it rest until after dinner, that way the flavors meld together, but you can make it the day before and leave it in overnight if you plan on using it for brunch or lunch (of course you can frost it and eat it right away too).
Keep the cake, and any leftovers you might have, STORED in the fridge, tightly covered with plastic wrap or foil.
To FREEZE the cake, you can wrap it either frosted or unfrosted in a layer of plastic wrap and then in a layer of foil. It will last for about 3 months. Let it thaw overnight and then bring to room temperature before slicing and serving
For more cake recipes, try:
Carrot Cake Sheet Cake Recipe
Ingredients
For the Cake
- 1 1/4 cup granulated sugar
- 3/4 cup brown sugar - packed
- 1 1/3 cup vegetable oil - see notes*
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cup carrots - grated, (about 3-4 large or 5-6 medium) see notes**
- 4 large eggs - room temperature
- 2 2/3 cup all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
For the Cream Cheese Frosting
- 3 cup powdered sugar
- 1/2 cup unsalted butter - room temperature
- 8 oz cream cheese - room temperature for 30 minutes
- 1/4 cup crushed pineapple - OR minced pineapple, see notes ***
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
Instructions
For the Cake
- 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.
For the Frosting
- 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.
NOTES
**You can sub out the ⅓ c. of oil for additional unsweetened applesauce. That will make it 1 c. of oil and 2/3 c. of applesauce. Just know that the cake might be slightly more dense.
***I pushed my pineapple through a mesh sieve to remove excess juice. It's ok if it's moist, but not dripping.
Why is there 1/4 tsp salt and 1/8 tsp salt in the frosting??
Hi Nanci, it should be just 1/8 tsp salt. I have updated the recipe. Thanks for letting me know.
This sheet cake is so easy to make and is so good!! Everyone was impressed!
I’m so glad everyone was impressed and that you liked it. Thanks for sharing!