This carrot cake sheet cake is a perfectly spiced, moist cake and topped with creamy frosting. It's easy to make and great for any occasion. With fresh carrots, warm spices, and a hint of pineapple, it's a guaranteed crowd-pleaser.
Why You'll Love This Recipe
Easy to Make: This moist carrot sheet cake recipe is easy to make using everyday ingredients.
Deliciously Spiced: A warm blend of cinnamon, ginger, nutmeg, and cloves.
Great for a Crowd: Bakes in a large baking sheet, ideal for sharing with a lot of people - it's a great recipe for potlucks and special occasions.
Ingredients in Carrot Sheet Cake
- granulated sugar
- light brown sugar, packed
- large eggs, room temperature
- vegetable oil
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- crushed pineapple, drained well
- vanilla extract
- all-purpose flour
- carrots, peeled and finely grated carrots
- baking soda
- baking powder
- salt
- pecans, for garnish (optional)
Cream Cheese Frosting
There's a secret ingredient in this tangy cream cheese frosting - pineapple!
- cream cheese, room temperature
- unsalted butter, room temperature
- pineapple juice
- powdered sugar
How to Make a Moist Carrot Sheet Cake
- Preheat the oven to 350°F. Grease and lightly flour a 13x18-inch pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Stir in the shredded carrots until coated.
- In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and oil until light and fluffy (about 2 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and drained pineapple.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a large bowl, beat the cream cheese and butter until smooth. Add the pineapple juice and powdered sugar, mixing until creamy and well combined.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped pecans on top of the cake or decorate as desired. Slice and serve.
Quick Tips
Use a food processor: Add peeled carrots to a food processor to create finely grated carrots.
Drain the pineapple Well: Excess moisture can weigh the cake down and change the texture.
Don't overmix: Stir the batter until combined to keep the cake light and fluffy.
Cool completely before frosting: This prevents the frosting from melting.
How to Store Carrot Sheet Cake
Store the cake in an airtight container in the refrigerator for up to five days to keep it fresh. If you want to make it ahead of time, you can bake the cake a day in advance and frost it before serving. For longer storage, freeze the unfrosted cake for up to three months, then thaw and frost before serving.
More Carrot Cake Recipes
If you love this carrot cake sheet cake, be sure to try other delicious carrot-inspired treats! Our classic Carrot Cake is rich, moist, and layered with luscious cream cheese frosting, making it a timeless favorite. For a bite-sized twist, Carrot Cake Cookies offer all the flavors of traditional carrot cake in a soft, chewy cookie form. Happy baking!
📖 Recipe
Carrot Sheet Cake
Equipment
Ingredients
- Carrot Cake
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 4 large eggs room temperature
- ¾ cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 8- ounce can crushed pineapple drained well
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 cups carrots peeled and finely grated carrots
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- Cream Cheese Frosting
- 2 8 ounce packages cream cheese, room temperature
- ½ cup unsalted butter room temperature
- ¼ cup pineapple juice
- 3 cups powdered sugar
- 1 cup pecans for garnish (optional)
Instructions
- Preheat the oven to 350°F. Grease and lightly flour a 17.75 x 12.75-inch pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Stir in the shredded carrots until coated.2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon ground nutmeg, 2 cups all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt, 3 cups carrots
- In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and oil until light and fluffy (about 2 minutes).1 cup granulated sugar, ½ cup light brown sugar, ¾ cup vegetable oil
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and drained pineapple.4 large eggs, 2 teaspoons vanilla extract, 8- ounce can crushed pineapple
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a large bowl, beat the cream cheese and butter until smooth. Add the pineapple juice and powdered sugar, mixing until creamy and well combined.2 8 ounce packages cream cheese, room temperature, ½ cup unsalted butter, ¼ cup pineapple juice, 3 cups powdered sugar
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped pecans on top of the cake or decorate as desired. Slice and serve.1 cup pecans
Notes
Nutrition
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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