This Moist Carrot Sheet Cake has all the great spiced flavor of a traditional carrot cake in an easy to make sheet cake!

Carrot cake has a way of bringing out alllll the strong opinions. Should it have pineapple? Nuts or no nuts? What about raisins?
I have my own strong opinions, and this Carrot Sheet Cake meets all my requirements and then some. It’s super moist, subtly spiced, and topped with a dreamy cream cheese frosting. Give it a try, and you might just be convinced this is the best carrot cake recipe!

So, what makes this carrot sheet cake so special?
1. First things first–the carrots! Most carrot cakes call for two cups of shredded carrots, but this one includes three whole cups. More carrots gives this cake a more robust flavor and texture than other recipes.
2. Pineapple! That’s right, I love my carrot cake with pineapple! The pineapple compliments the flavor of the carrots well, and I love the subtle tangy zing it adds. Plus, it makes this carrot cake so incredibly tender and moist. What’s not to love about that?

3. Nuts. I personally love carrot cake with nuts. I like the extra texture a crunchy nut brings to the cake. Pecans are my favorite, but walnuts also work well here.
I realize many people are firmly against nuts in their dessert. My simple solution is to add chopped pecans to the top of the cake rather than bake them inside. This way, the nuts can be added to just half the cake, and everyone can be happy!
4. Finally, I’m on team NO RAISINS. I’m not a raisin hater in general. I love a good oatmeal raisin cookie, and a juicy raisin in a Morning Glory Muffin can be delightful.
But raisins in carrot cake? They’re just a distraction. I don’t want any unwelcome raisins interrupting my bite of moist, cinnamony carrot cake.
If you are on Team Raisins, feel free to add them. I always recommend soaking them in liquid before adding to the batter so they’re nice and juicy instead of dry. Water, orange juice, or pineapple juice all work great for this!
What Frosting Goes with Carrot Sheet Cake?
For this question, I don’t think there’s much debate. Cream cheese frosting is the absolute best frosting for carrot cake. The slight tang of cream cheese frosting compliments this spiced carrot cake perfectly.
I like my cream cheese frosting to be heavy on the cream cheese and not overly sweet. This recipe calls for two sticks of cream cheese and only one stick of butter, so the cream cheese flavor really shines!
Make sure your cream cheese and butter are at room temperature and sift your powdered sugar to ensure an extra creamy, smooth cream cheese frosting.

Why I Love Making Carrot Sheet Cake
Layer carrot cakes are obviously gorgeous and perfect for special occasions, but I really love the simplicity of a great carrot sheet cake.
Sheet cakes are so easy to make. They don’t involve any stacking or torting, and frosting them takes about 2 minutes, tops. Sheet cakes are great for feeding a crowd, and for bringing to potlucks and casual gatherings. My Zucchini Cake with Cream Cheese Frosting and Chocolate Crazy Cake are regulars in our rotation.
I make my sheet cakes in a 9 x 13 inch pan rather than a half sheet pan, because I prefer thicker slices of cake. Feel free to use a bigger pan, but be sure to reduce the baking time.

How do you store carrot cake?
This Carrot Sheet Cake can be stored in an airtight container at room temperature for 2-3 days, even after it’s been frosted.
Can I bake carrot cake ahead of time?
This Carrot Sheet Cake keeps very well. In fact, I actually think it gets better the second and third days! If you’d like to keep the cake longer than a few days, store it in the fridge, and if you’d like to make it very far in advance, I recommend wrapping it in saran wrap and storing it in the freezer. You can thaw the cake in the fridge overnight then frost as usual!
What to Serve with Carrot Sheet Cake
This cake is really lovely for any occasion, but it’s often served at Easter and other spring events. If you’re looking for more wonderful Easter recipes to add to your menu, check out this Green Pea Soup with Candied Bacon, Slow Cooker Honey Mustard Ham, Balsamic Asparagus with Goat Cheese, and Resurrection Rolls.


Carrot Sheet Cake
Moist carrot sheet cake with cream cheese frosting is an easy dessert that's perfect for any occasion!
Ingredients
For the cake:
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups grated carrots
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 20 ounce can crushed pineapple, well drained
For the frosting:
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup (1 stick) salted butter, at room temperature
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons whole milk
- 1/2 cup chopped pecans or walnuts
Instructions
For the cake:
- Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.
- In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
- In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.
- Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.
For the frosting:
- Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 1 Tablespoon of milk. If the frosting is still a little thicker than you'd like, add more milk, a Tablespoon at a time, until it's easily spreadable.
- Spread frosting on the cooled cake. Top with nuts, if desired.
Notes
The frosted cake can be stored at room temperature for 2-3 days, or in the fridge for 5-7 days.
To make the cake ahead of time, bake and cool completely. Cover unfrosted cake tightly with saran wrap then freeze for up to three months. Thaw in the fridge overnight, then frost as usual before serving.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 464mgCarbohydrates: 55gFiber: 2gSugar: 41gProtein: 5g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
This looks like the moistest carrot cake I have ever seen…I’m definitely going to give it a try because I love carrot cake and I love pecans. Thank you or sharing this recipe!
i think my pan was too big. I know it was about 13 and a half. Wide. it was for a large crowd. and I remember saying, two more minutes should do it. now I know those 2 extra min..were too much.Thecake turned outgood. It taste good, but not as good as my layer cake.I personally found it slightle dryer than i like., and i used 10 oz. of pineapple crushed..in its own juice. But this was my own fault. Next time I make it as a sheet cake…i think i,ll know. Better. Overall, its still. Good and i would add more nuts than i did.
Can this cake be done in a 9×9 pan
You can, but I would cut the recipe in half or you’ll need two 9 x 9 pans.
What about adding nuts and coconut? Love those in my carrot cake.
Absolutely! You can add either or both. This is a sturdy cake recipe, so it should hold up fine with up to 1 1/2 cups of additions.
My mother always added pineapple.. this recipe is exactly the same .. although sometimes she would add chopped maraschino cherries. I like to add a half of a cherry on top of the icing to each piece. Makes It look a lil Christmassy.
Can you substitute melted butter for oil?
I think you could, but I haven’t tried this myself.
Does it need to be covered in aluminum paper while baking Or left open ?
It should be left open while baking. š
To make just 1/2 this cake in a 9×9, would you change the baking time?
Yes, the baking time would be closer to 40 minutes.
The best carrot cake Iāve ever tried so far. I took it to the farewell dinner event last night and I went back home with an empty tray š
Wow! Thank you so much for letting me know how much you loved the Carrot Sheet Cake!
My carrot cake calls for 1-6oz jar of purƩe baby food an 2cups of shredded carrots
Can you use two round pans and make a layered cake?
They would bake fine in round cake pans, but I’m not sure about layering them. It’s a really moist and heavy cake, so I’d be a little worried about stacking.
I thought I would try this for Easter by making a bunny cake. I will use one round pan and two 9×9 pans. Will I have enough mix for all these pans or should add another 1/2 or full recipe?
You’ll need at least 1 1/2 depending on the size of your round pan. One recipe should cover the 2 9 x 9 square pans. I hope it turns out amazing!
Would the baking time change for a metal nonstick cake pan?
Dark metal pans can sometimes bake faster than aluminum or glass. I would check the cake 5-10 minutes earlier for doneness.
What can I use in place of pineapple to keep the cake moist?
Can I make this without the pineapple? If so should, I add something in its absence?
I haven’t tried this myself, but applesauce might work as a substitute. Please let me know if you give it a try!
Would I be able to make these into cupcakes?
I’m not sure, as I haven’t tried it myself. Please let me know if you decide to give it a try!
So, I never leave comments on blogs, recipes, websites… EVER! But I made this cake (first time making carrot cake). O. M. G. So so so good, and moist, and just delicious. I didnāt have crushed pineapple so I pulsed sliced pineapple in a blender a few times. Also added pineapple juice to the frosting, only a tablespoon or 2. What a treat to have around during quarantine. Extremely flavorful! Thanks for sharing!
This just made my day! I’m so glad you enjoyed the carrot cake. Thanks for taking the time to come back and let me know!
I made the cake and unfortunately for me it never cooked. It raised nicely and after 50 mins it was still very uncooked. I left it for almost another full term and still nothing was happening. I remember that i did not forget any ingredients… i dont know what happened. I made it in a pyrex and cooked at 350 fahrenheit…what did i do wrong?? I saved and froze the frosting for future usage but the cake went all to the garbage… it looked sooo good š also detail: i cut my own pinaple… made sure i removed excess juice.
I don’t usually leave any comments, but after making the carrot cake recipe, I had to say that it was the best carrot cake I have ever made or had. Thank you for the delicious recipe.
I am so glad you enjoyed the carrot cake recipe! Thanks so much for taking the time to come back and let me know!
Can I make this in a stone Bundt pan? Would I need to adjust baking time or temperature?
Hmm…I’ve never tested this in a bundt pan. If you give it a try please let me know how it turns out! The temperature would be the same, but the time might need to be adjusted. Sorry I can’t help more on this one.
Wow! I’m a home baker as well and I saw your blog picture on pinterest. I can not remember the last time I made carrot cake! This turned out O.M.G. delicious! Best I ever had. This is a keeper!
Most amazing carrot cake ever. As it says āmoistā. This is a definite make again and again.
I just made this cake and frosting for Easter and it is SO good. Probably the best carrot cake Iāve had. I made sure to drain the crushed pineapple really well and it baked perfectly in 45 min. It is so moist and flavorful! Definitely adding this to my staple desserts to bake! š
That makes me so happy! Thanks for taking the time to let me know!
I split the ingredients in half and made one 9×9 according to the recipe and one 9×9 gluten free. I just used an all purpose gluten free flour made by
Pillsbury in the second one. Both were perfectly moist and so simple! I added coconut and pecans (no raisins).
I’m so glad you enjoyed them! And thanks so much for the tip about using gluten free flour!
What would you do differently (if anything) if you wanted to omit the pineapple?
My son asked me to make him a carrot cake and I found yours, it looks real good. I live in a high altitude area so the cake sank in the middle. Iām not a baker personally I canāt eat sweets. How do I adjust for high altitude?
Hmm..I”m sorry about that. I haven’t experienced this myself, but I would try cutting back the baking soda and powder by 1/2 teaspoon each, and baking at 375 degrees for a little shorter time.
Any chance you could post the U.K. conversions for the measurements? š¤š¼
Would love this recipe in ounces if possible
Wow!!! Just tried it and itās the best carrot cake Iāve had. Super moist and very tasty. I made it for my partners bday. Which we would have to celebrate after quarantine is over. Thank you for sharing.
I’m so glad to hear that! Thank you so much for sharing!
Made this today with the addition of some walnuts and it was soooo delicious! Thanks for the amazing recipe!
Have you tried this recipe as bundtlets, maybe? Because I’m looking for a good one – and yours sounds yummy!
I haven’t! Please let me know if you give it a try!
Hi! This is my first time baking a carrot cake . Are the carrots cooked or raw ? Thanks !
They’re shredded raw carrots!
Can the 2 cups of sugar be cut down?
Thank you ! It was increĆble ! ā¤ļø
The best Carrot Cake I have ever made and ate!! I did add raisins to mine and I took your suggestion to soak them before and that was the best thing to do with them! They were plump and so good! Thank you for the delicious recipe!!
Thanks so much for sharing! I’m so glad you enjoyed the Carrot Cake and that the raisins trick worked. I do that for any baked goods that have raisins now. š
What type of pan did you use for this? Glass, Aluminum? I am going to try your recipe this weekend.
Thanks
Sorry for the delay! I hope you enjoyed the carrot cake. I’ve used glass, aluminum, and ceramic with no issues. Aluminum and ceramic are my go-tos. The only pan I wouldn’t recommend is a dark coated pan.
Does this work for cupcakes?
I have made this twice now and it is to die for. I took two pieces over for a neighbour couple and the wife loved it so much she ate her husbands too! My question is if I wanted to bake this recipe in ceramic mini loaf pans, how many do you think it will make and how long should I bake them for? Thank you again for sharing with us.
I donāt typically write reviews but this cake was so good I just had to . I made this cake for my daughter in laws birthday. I followed the recipe as written and let me tell you how moist and delicious it was. The frosting was perfect and not overly sweet. Everyone raved about it. I think this might be the best cake I have ever made. Will definitely make again
Wow! Thanks so much for taking the time to come back and let me know. It makes my day. And I’m so glad you all enjoyed the carrot cake recipe!
Awww. This kind of feedback gives us life! Robbin, you can go on and leave reviews anytime you’d like!
In the world of food blogging, it’s hard to really emphasize when a recipe is LEGITIMATELY awesome, (because so many bloggers are like “THIS IS THE BEST ____ EVAAAAHHHR!” on every single post)
We really try to use the word “Best” sparingly, so it still carries weight. But this carrot cake really is the REAL DEAL…
Hey, if you like chocolate cake, be sure to try our recipe for “The Best Chocolate Bundt Cake Ever.” It’s another one that earns its reputation.
This was awesome. I added orange zest from a large cara cara orange to the frosting since it was a little too sweet for my taste. I have to say we thought that brought a whole fresh taste to an already awesome cake. Canāt wait to make this again!
Woah! Thanks for the tip. That sounds delicious! We love cara cara oranges. One of nature’s most beautiful fruits IMO.
Share a pic with us next time you make it using #neighborfoodies
This looks amazing! Going to try it today. I am going to try subbing in maple syrup instead of sugar. Have you ever tried that? Would you adjust anything else?
I haven’t tried this, and probably wouldn’t sub all maple syrup for sugar as the batter might not behave quite the same. I would start by subbing half and see how that goes! Best of luck!
Can I use coconut oil instead of canola oil?
That should work just fine!
When did you put the pineapple as I do not see it in the instructions?
Itās added in step 3 after the eggs.