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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.

slice of carrot cake on plate

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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 to make sheet pan carrot cake

🛒 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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carrot sheet cake on plate with a bite of cake on a fork

❓ FAQs

➡️ Can I make this cake ahead of time?

Yes! Bake it a day in advance, store it in the fridge, and frost before serving.

➡️ How should I store leftovers?

Because of the cream cheese frosting, store it in an airtight container in the fridge for up to 5 days.

➡️ Can I freeze Carrot Cake Sheet Cake?

Absolutely! Wrap the unfrosted cake in plastic wrap and freeze for up to 3 months. Thaw and frost before serving.

➡️ Can I add nuts or raisins to this Texas Sheet Carrot Cake?

Yes! Chopped walnuts or pecans add a nice crunch, and raisins provide extra sweetness. Stir about 1/2 cup into the batter before baking.

➡️ What can I use instead of cream cheese frosting?

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.

➡️ Can I make this into cupcakes?

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.

➡️ What size pan can I use instead of a 9×13?

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.

➡️ Is this Texas Sheet Carrot Cake overly sweet?

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.

slice of carrot cake sheet cake on plate

🍽️ Other Recipes You May Enjoy

slice of carrot cake on plate
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Servings: 24 servings

Carrot Sheet Cake

By Jamie Sherman
Moist and flavorful Carrot Sheet Cake with pineapple, warm spices, and a cream cheese frosting. Easy to make and perfect for any occasion!
Prep: 15 minutes
Cook: 35 minutes
Additional Time: 1 hour
Total: 1 hour 50 minutes

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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
  • 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

Use Freshly Grated Carrots – Pre-shredded carrots from the store are too dry and won’t blend as well into the batter. Grate them fresh for the best texture and moisture.
Drain the Pineapple Well – Too much liquid can make the cake too dense. Use a fine-mesh strainer to remove excess juice.
Don’t Overmix the Batter – Mix until just combined to keep the cake light and tender. Overmixing can result in a dense, tough texture.
Check for Doneness – Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is done. Overbaking can make it dry.
Cool Completely Before Frosting – If the cake is warm, the cream cheese frosting will melt and slide off. Let it cool fully before spreading.
Refrigerate for the Best Flavor – This cake tastes even better after chilling for a few hours. It allows the flavors to meld and enhances the texture.
Store Properly – Because of the cream cheese frosting, always refrigerate leftovers in an airtight container. It stays fresh for up to 5 days.

Nutrition

Serving: 1slice, Calories: 155kcal, Carbohydrates: 17g, Protein: 1g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 130mg, Potassium: 48mg, Fiber: 0.5g, Sugar: 14g, Vitamin A: 361IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is 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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