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Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting
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5 from 7 votes

Carrot Cake Sheet Cake Recipe

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 16 slices
Calories: 555kcal


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 ***
  • 1/4 tsp salt
  • 1/8 tsp salt
  • 1 1/2 tsp vanilla extract


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.


*I did about 1/2 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 1/3 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.


Serving: 16serving | Calories: 555kcal | Carbohydrates: 69g | Protein: 5g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 77mg | Sodium: 327mg | Potassium: 197mg | Fiber: 2g | Sugar: 50g | Vitamin A: 4445IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg