Carrot Sheet Cake

5 from 2 votes

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.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Keyword: carrot cake recipe, carrot cake sheet, carrot cake sheet pan, carrot cake sheet recipe, carrots in cake, carrott cake, sheet cake carrot cake

Servings: slices

Calories: 253kcal

Equipment

17.75 x 12.75 Sheet Pan

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

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.

Nutrition