This Carrot Cake Sheet Cake is moist and delicious, with shredded carrots, crushed pineapple, and cream cheese frosting. It's also the easiest carrot cake recipe you'll ever make.
Looking for more carrot cake? Try this carrot bundt cake or these carrot cake bars.
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Carrot Cake Sheet Cake
Carrot cake is a classic dessert that's perfect for any spring celebration. The moist texture, warm spices, and sweet flavor make it one of my favorite treats for Easter.
Whenever carrot layer cake is on a restaurant menu, I can't resist ordering it. I enjoy this cake with pineapple and raisins, but I understand that not everyone does. The texture and flavor they add make me so happy.
Making a carrot cake at home is hard work and takes a lot of time. However, this simple recipe allows you to enjoy the same delicious flavors without the hassle of layering. Using a 9x13 pan, you can easily create a moist and tasty carrot cake that is quick and easy to make.
Why You Will Love This Recipe
This 9x13 carrot cake is easy to make and perfect for any occasion. The creamy frosting with cream cheese will have everyone asking for more!
- Full of flavor. Packed with spices and extra mix-ins, it will be the star of your dessert table.
- Moist, dense texture. Adding shredded carrots, crushed pineapple, and sour cream to the batter creates a moist texture.
- Made and frosted in 1 pan! This sheet pan carrot cake is baked and frosted in the same pan. No fancy decorating skills are needed!
- Perfect for any occasion. Enjoy this great cake recipe for Spring parties, Easter dinner, Mother's Day, or just because you need a sweet treat.
Main Ingredients
This easy carrot sheet cake recipe requires only a few simple ingredients and a bag of carrots. Have fun customizing it to fit your taste preference.
- Butter - This cake batter needs real butter for the fat and rich flavor. Margarine will not yield the same results.
- Sugars - Using a mix of brown sugar and granulated sugar sweetens the cake and keeps it moist.
- Crushed Pineapple - You will need one small can. Drain and save the juice for the frosting.
- Sour Cream - The creamy texture gives baked goods more moisture.
- Large Eggs - Helps to provide moisture and lift as it bakes.
- All-Purpose Flour - Too much or too little flour affects how recipes turn out. See how to measure flour for best results.
- Baking Soda & Baking Powder - Provides the lift in the batter as it bakes.
- Spices - Ground cinnamon, nutmeg, and cloves give this cake a warm spice taste.
- Carrots - The water content in the grated carrots provides so much moisture.
- Optional - I add raisins and shredded coconut but feel free to leave them out if you are not a fan.
- Cream Cheese Frosting - Combine cream cheese, pineapple juice, and powdered sugar to make a dreamy frosting.
How To Make A Carrot Cake Sheet Cake
This one-bowl carrot cake is easy to make. Follow our simple steps to make a delicious and moist cake.
- Mix the butter and sugar. Add the melted butter and sugar to a large bowl and stir until it resembles sand. Mix again with the drained pineapple, eggs, vanilla extract, and sour cream.
- Add the dry ingredients. Slowly mix the flour, baking powder, baking soda, spices, and salt into the wet ingredients.
- Fold in mix-ins. Gently fold the raisins and shredded coconut into the batter using a rubber spatula.
- Bake and cool. Pour the batter into a greased 9x13 baking dish and bake until a toothpick inserted in the center comes out with a few crumbs. Remove it and then place it on a wire rack to cool.
Decorating Ideas
This spice cake tastes delicious alone or with a fluffy frosting. However, adding one or more special toppings makes the sheet pan cake look even better.
- Carrot Candies
- Toasted Coconut
- Chopped Nuts
- Frosting Flowers
Storage Suggestions
In the Refrigerator - The cake with cream cheese can be kept for 4-5 days in an airtight container in the refrigerator. Please bring it to room temperature before serving.
In the Freezer - Let it cool completely, then wrap the entire cake or individual slices in plastic wrap and foil. Freeze for 1-2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Tips and Tricks
- Do not buy the shredded carrots available in stores. They do not provide enough moisture for baked goods. Grate fresh carrots with a grater or food processor.
- Replace the spices. Our homemade spice mix for cake is another option.
- Vary the mix-ins. Making a cake from scratch makes it easy to control what you add, so feel free to experiment with other mix-ins.
- Do not over-mix the batter. Stop mixing once everything is coated or combined. This will give the cake the best texture when it is baked.
- Let it cool. Make sure the carrot cake is completely cool before adding the frosting. Even a slightly warm cake can make the frosting melt into a puddle.
- Try a different frosting recipe. Use vanilla buttercream, marshmallow buttercream, or coconut frosting for a different taste.
FAQs
Carrot peels can be tough and bitter, so removing them before grating or shredding the veggies is best.
The easiest way to grate carrots is to use a box or cheese grater. Cut off the top, remove the peel, and quickly run the vegetable over the grater's smallest holes.
If you use cream cheese frosting, it needs to be refrigerated. Keep the cake on the counter if it is unfrosted or has buttercream frosting. Just be sure to cover it tightly so it does not dry out.
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Recipe
Carrot Cake Sheet Cake
This Carrot Cake Sheet Cake is moist and delicious, with shredded carrots, crushed pineapple, and cream cheese frosting. It's also the easiest carrot cake recipe you'll ever make.
Ingredients
For the Cake
- ½ cup unsalted butter, melted
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 - 8 ounce can crushed pineapple
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 2 large eggs
- 2 cups all purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- 2 cups freshly shredded carrots
- 1 cup raisins
- 1 cup shredded sweetened coconut
For the Frosting
- 1 - 8 ounce package cream cheese, softened
- ½ teaspoon table salt
- 2 tablespoons pineapple juice
- 4-5 cups powdered sugar
- 1 cup shredded coconut
- ½ cup toasted coconut
- carrot candies
Instructions
- Preheat the oven to 350°. Spray a 9x13 pan with nonstick spray.
- Mix the butter and sugar until it looks like wet sand.
- Drain the pineapple, saving the juice for later. Add the crushed pineapple, eggs, sour cream, and vanilla to the butter mixture and beat again.
- Stir together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Slowly add the dry ingredients to the wet mixture until well combined.
- Add the grated carrots, coconut, and raisins and stir gently. Pour into the prepared pan.
- Bake for 33-38 minutes, or until a toothpick inserted in the center comes out with a few crumbs on it. Remove and cool completely.
- Beat the cream cheese, salt, and pineapple juice until creamy.
- Slowly add 4 cups powdered sugar until it is all mixed in. Beat on high speed for 1-2 minutes longer. Add more sugar if needed.
- Spread over the cooled cake and top with the shredded coconut. Add the toasted coconut for color.
- Cut into 24 squares and add a carrot candy to each piece.
Notes
- Do not buy the shredded carrots available in stores. They do not provide enough moisture for baked goods. Grate fresh carrots with a grater or food processor.
- Use other spices. Our homemade spice mix for cake is a delicious option.
- Vary the mix-ins. Making a cake from scratch makes it easy to control what you add, so feel free to experiment with other mix-ins.
- Do not over-mix the batter. Stop mixing once everything is coated or combined. This will give the cake the best texture when it is baked.
- Let it cool. Make sure the carrot cake is completely cool before adding the frosting. Even a slightly warm cake can make the frosting melt into a puddle.
- Try a different frosting recipe. Use vanilla buttercream, marshmallow buttercream, or coconut frosting for a different taste.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 592Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 209mgCarbohydrates: 125gFiber: 2gSugar: 111gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This recipe was first published in April 2017. The post was updated and republished in March 2024.
bc in edmond
Any changes for cupcakes? Ingredient proportions? Times? Thanks!
Jocelyn
Hi, I haven't made this particular cake as cupcakes yet, so I'm not sure on the baking time. They would definitely work, but maybe start testing them at 20 minutes and go from there until they are baked. I'm sorry I can't be more helpful.
Gina Marie
Could this be made into a bundt cake?
Thank you!
Jocelyn
I haven't done this exact one in a bundt pan, so I'm not sure. Here is a Carrot Bundt Cake recipe that I have though. https://insidebrucrewlife.com/carrot-bundt-cake/