Moist, flavorful, and topped with a rich cream cheese frosting, this easy Carrot Sheet Cake is a must-try! Made with fresh carrots, pineapple, and warm spices, it’s the perfect dessert for any occasion.
Carrot Cake Sheet Cake – Moist, Flavorful, and Easy!
If you love classic carrot cake but want an easier way to serve a crowd, this Carrot Cake Sheet Cake recipe is for you! It’s packed with fresh carrots, crushed pineapple, warm spices, and topped with a luscious cream cheese frosting. Perfect for holidays, birthdays, or just because!
⭐ Why You’ll Love This Recipe
- Easy to Make – No layering or fancy decorating required.
- Moist & Flavorful – Pineapple keeps it extra moist, while cinnamon adds warmth.
- Crowd-Pleasing – A perfect dessert for parties, potlucks, and gatherings.
🛒 Ingredients & Substitutions
For the Carrot Cake Recipe 9×13
- all-purpose flour – Swap all-purpose flour for a 1:1 gluten-free blend if needed.
- granulated sugar – Use coconut sugar or light brown sugar for a deeper flavor.
- ground cinnamon
- baking powder
- baking soda
- salt
- grated carrot
- vegetable oil – Replace with melted butter or applesauce for a lighter version.
- large eggs – Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan option.
- crushed pineapple – If you don’t have crushed pineapple, try unsweetened applesauce instead.
- vanilla extract
For the frosting
- cream cheese
- unsalted butter – salted butter can also be used if you prefer.
- vanilla extract
- powdered sugar
🔥 Tips for the Best Carrot Cake Sheet Cake
- Grate your own carrots – Pre-shredded store-bought carrots are too dry.
- Don’t overmix – Stir until just combined for a tender texture.
- Let it cool before frosting – Otherwise, the cream cheese frosting will melt.
- Chill before serving – This Carrot Cake Sheet Cake recipe tastes even better after a few hours in the fridge!
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❓ FAQs
Yes! Bake it a day in advance, store it in the fridge, and frost before serving.
Because of the cream cheese frosting, store it in an airtight container in the fridge for up to 5 days.
Absolutely! Wrap the unfrosted cake in plastic wrap and freeze for up to 3 months. Thaw and frost before serving.
Yes! Chopped walnuts or pecans add a nice crunch, and raisins provide extra sweetness. Stir about 1/2 cup into the batter before baking.
If you’re looking for an alternative topping for this Sheet Pan Carrot Cake, try a simple vanilla glaze, whipped cream, or even a dusting of powdered sugar for a lighter option.
Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
You can use two 9-inch round pans for a layered cake or a larger sheet pan (like 10×15 inches) for a thinner cake. Just adjust the baking time accordingly.
No! This Sheet Pan Carrot Cake has the perfect balance of sweetness, but if you prefer less sugar, reduce the granulated sugar by 1/4 cup and use unsweetened pineapple.
🍽️ Other Recipes You May Enjoy
Carrot Sheet Cake
Equipment
- 9×13-inch baking pan
- mixing bowls
- hand mixer
- rubber spatula
- offset spatula
Ingredients
For the cake
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-1/4 cup grated carrot
- ⅔ cup vegetable oil
- 2 large eggs at room temperature
- 1 can crushed pineapple 8 oz., drained
- 1 teaspoon vanilla extract
For the frosting
- 3 oz. cream cheese softened
- ¼ cup unsalted butter softened
- ½ teaspoons vanilla extract
- 2-1/4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the carrot, oil, eggs, pineapple, and extract with a hand mixer on low speed until well combined.
- Add the dry ingredients to the carrot mixture and continue mixing with a hand mixer until the batter is smooth and combined. Do not overmix.
- Transfer the batter to the prepared baking dish.
- Bake for 35 minutes or until a toothpick inserted near the center tests clean.
- Remove the cake from the oven and allow it to cool completely.
- In a large mixing bowl, beat the cream cheese, butter, and vanilla extract until smooth and fluffy. Add in the powdered sugar and mix until the frosting is light and smooth.
- Frost the cake and serve.
Notes
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
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