Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting
Prep time
Cook time
Total time
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. This cake is so delicious and easy to make, you'll be whipping it up all year round!
Yield: 1 (9x13) cake
  • For the Carrot Cake:
  • 1¼ c. granulated sugar
  • ¾ c. brown sugar, packed
  • 1⅓ c. vegetable oil (see NOTES**)
  • ⅓ c. unsweetened applesauce
  • 1 tsp. vanilla extract
  • 3 c. grated carrots (about 3-4 large or 5-6 medium) (see NOTES*)
  • 4 large eggs, room temperature
  • 2⅔ c. all-purpose flour
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • For the Cream Cheese Frosting:
  • 3 c. powdered sugar
  • ½ c. (1 stick) unsalted butter, room temperature
  • 8 oz. (1 block) original cream cheese, room temperature for 30 minutes
  • ¼ c. crushed or minced pineapple, drained (see NOTES***)
  • ¼ + ⅛ tsp. salt
  • 1½ tsp. vanilla extract
  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.
  2. Preheat oven to 350 degrees. Lightly spray or butter/flour a 9x13-inch pan, set aside.
  3. In a medium size mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  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 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.
  5. 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.
  6. 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.
*I did about ½ c. of finely grated carrots and the rest using the regular size holes on the grater. I find it makes for the perfect texture.
**You can sub out the ⅓ c. of oil for additional unsweetened applesauce. That will make it 1 c. of oil and ⅔ 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.

Recipe source: adapted from Cook's Illustrated via
Recipe by Life Made Simple at