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Slice of carrot sheet cake with cream cheese frosting, sprinkled with pecans.

Easy Carrot Sheet Cake

This moist Carrot Sheet Cake has all the great flavor of a traditional carrot cake in an easy to make sheet cake! We pair it with a cream cheese frosting for a dessert that's always a crowd pleaser. Save this one for birthdays, family gatherings, and holiday celebrations!
4.5 from 572 votes
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 18
Calories: 498kcal

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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
  • 20 oz crushed pineapple (well drained)

For the frosting:

  • 16 oz cream cheese (at room temperature)
  • 1/2 cup salted butter, at room temperature (1 stick )
  • 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 cake 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 drained 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 foil and freeze for up to three months. Thaw in the fridge overnight, then frost as usual before serving.
  • Variations: Add up to 1 cup of raisins or coconut to the batter. For a spiced carrot cake, add 1 teaspoon of ginger and 1/2 teaspoon of nutmeg and/or allspice.

Equipment

Course Cake, Cupcakes & Frosting, Dessert
Cuisine American
Keyword carrot, cream cheese frosting, moist, sheet cake

Nutrition

Calories: 498kcal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 450mg | Potassium: 188mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4139IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg