This Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting is the dessert you didn’t know you needed but won’t be able to resist!
This Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting recipe is a moist, flavorful dessert that brings a tropical twist to a beloved classic. Packed with grated carrots and warm spices, the cake is tender and rich without being heavy But the real showstopper for this recipe is the pineapple cream cheese frosting. Silky, tangy, and slightly sweet, it adds a refreshing layer of flavor that perfectly complements the spiced cake.
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 my Carrot Cake Muffins and Mini Carrot Cake Cheesecakes!
Table of Contents
Recipe Ingredients
- Ground Cinnamon: Delivers a warm, spiced flavor.
- Cream Cheese: Gives the frosting a tangy richness and adds a smooth, creamy texture.
- Crushed Pineapple: Introduces a burst of tropical sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Try adding chopped nuts like walnuts or pecans for crunch. Shredded coconut enhances texture, while thinly sliced pineapple or raisins add freshness. A drizzle of caramel sauce adds sweetness.
- Maple Syrup Instead of Brown Sugar: Use ¾ cup of maple syrup instead of brown sugar. It provides a natural sweetness and a hint of maple flavor.
How to Make Carrot Sheet Cake
For the Cake
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.
Step 2: Preheat the oven to 350°F (175°C). Lightly spray or butter/flour a 9×13-inch pan, and set aside.
Step 3: In a medium-size mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Step 4: 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 to ensure everything is thoroughly combined. Pour into the prepared pan and tap on the counter three times to release any trapped air.
Step 5: Place in the oven and bake for 35-45 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out with just a few 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
Step 1: 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, beating 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 the refrigerator until needed.
Expert Tips
- Don’t Overmix Your Batter: When making cakes, the less you work the batter, the better. Overmixing can lead to a dense, tough cake.
- Bang the Pan on the Counter: Before placing the cake in the oven, bang the pan on the counter a few times to remove any excess air bubbles. This helps to ensure an even texture.
FAQs
Using room-temperature eggs makes a difference in how your cake bakes and the final texture. They mix more evenly into the batter, resulting in a smoother, more consistent cake.
Use a rubber spatula to scrape the sides and bottom of the bowl, ensuring all ingredients are thoroughly incorporated. This technique helps create a smooth, even batter with no pockets of unblended ingredients.
Storage Info
To STORE your Carrot Cake with pineapple frosting, cover it tightly and keep it in the refrigerator for up to 5 days. To FREEZE, wrap the cake tightly in plastic wrap and foil before freezing for up to 3 months.
To REHEAT, thaw it in the refrigerator overnight, then let it come to room temperature. For a warm slice, microwave individual pieces for 10-15 seconds.
More Cake Recipes to Try
Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting 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 the oven to 350°F (175°C). Lightly spray or butter/flour a 9×13-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 to ensure everything is thoroughly combined. Pour into the prepared pan and tap on the counter three times to release any trapped air.
- Place in the oven and bake for 35-45 minutes or until a cake tester (or toothpick) inserted into the center of the cake comes out with just a few 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, beating 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 the refrigerator until needed.
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!