Carrot Cake Sheet Cake
If there’s a cake that can make eating vegetables exciting, it’s Carrot Cake Sheet Cake. Warm cinnamon, nutmeg, and brown sugar bring the cozy flavors, while shredded carrots and pineapple keep it soft and moist. And cream cheese frosting seals the deal.
Carrot Cake Sheet Cake is a dessert that works for just about anything, holidays, potlucks, Easter or a random Tuesday when cake just sounds like a good idea. Since it’s baked in a sheet pan, there’s no need to worry about stacking or fancy decorating. If you love carrot cake, you should try my Carrot Cake Bundt Cake too!
Why you’ll love this Carrot Cake Sheet Cake

What Makes This Carrot Cake Sheet Cake So Moist
I’ve always loved carrot cake, but I’m picky about it being moist and not dry. When I was working on this recipe, that was the main goal from the start. The carrots do their part, but the crushed pineapple is what really keeps everything moist without changing the flavor. It’s the reason this cake still tastes great the next day and doesn’t dry out on you.
Ingredients Needed for Carrot Cake Sheet Cake
- All-purpose flour – The base of the cake, giving it structure while keeping it soft and tender.
- Baking powder & baking soda – A little lift goes a long way! These make sure the cake rises just enough for a light, fluffy texture.
- Cinnamon & nutmeg – Warm spices that bring out the natural sweetness of the carrots and give the cake that signature cozy flavor.
- Salt – Just a pinch makes all the other flavors pop.
- Brown sugar & granulated sugar – A mix of both gives the cake depth, moisture, and just the right amount of sweetness.
- Eggs – Help hold everything together while keeping the cake rich and soft.
- Vegetable oil – Keeps the cake extra moist without weighing it down. You can use another neutral oil, but this one gets the job done perfectly.
- Vanilla extract – A little extra warmth and sweetness that rounds out the flavors.
- Shredded carrots – The star of the show! They add natural sweetness, moisture, and a little texture to every bite.
- Crushed pineapple – Brings even more moisture and a hint of bright, fruity flavor without overpowering the cake.
- Chopped walnuts (optional) – A little crunch never hurt anyone! Feel free to leave them out or swap in pecans if you prefer.
- Cream cheese – The rich, slightly tangy base of the frosting that balances out the sweetness of the cake.
- Unsalted butter – Makes the frosting smooth, creamy, and easy to spread.
- Powdered sugar – Sweetens the frosting while keeping it light and fluffy.
- Vanilla extract – Just a little boost of flavor to bring it all together.

How to make Carrot Cake Sheet Cake
**For more detailed instructions, please refer to the printable recipe card below.**

Whisk together the dry ingredients in a bowl.

Mix the sugars, eggs, oil, and vanilla in a separate bowl until smooth.

Stir in the shredded carrots, crushed pineapple and walnuts (if using).

Fold in the dry ingredients until just combined—don’t overmix!

Pour the batter into the pan and smooth the top.

Bake until a toothpick inserted in the center comes out clean.

Beat the cream cheese and butter together until fluffy, the mix in the powdered sugar and vanilla until smooth.

Spread the frosting over the cooled cake and top with walnuts (if using).
Variations
- Nut-Free Version: If you want to skip the nuts, go right ahead; this cake is just as delicious without them. The walnuts add a bit of crunch, but if you prefer a smooth texture, leaving them out won’t change the structure of the cake.
- Spiced Up: Love a bolder spice profile? Try adding a pinch of ground ginger or a dash of cloves for extra warmth. Some people even like a bit of cardamom for a slightly floral note. Just a little goes a long way, so start small, you can always add more next time if you love it!
- Raisin Lover’s Delight: If you grew up with carrot cake that always had raisins in it, go ahead and toss some in. They add a little chewiness and extra sweetness, balancing the spices beautifully.
- Coconut Twist: Shredded coconut is a fantastic way to add some tropical sweetness and a little more texture to the cake. You can mix it into the batter or sprinkle some on top of the frosting for a little extra flair. If you love coconut, try my Coconut Cream Bars, you will love them.
- Maple Cream Cheese Frosting: For a slightly different spin on the frosting, swap out the vanilla extract for maple extract or add a drizzle of real maple syrup. It brings a subtle caramel-like depth that pairs beautifully with the spices in the cake.
Serving Suggestions
- Classic and Simple: There’s nothing wrong with keeping it easy, just slice up a square of Carrot Cake Sheet Cake straight from the pan and enjoy. The cream cheese frosting already adds plenty of richness, so it doesn’t need much else. But if you want a little extra something, a dusting of cinnamon on top gives a nice finishing touch.
- With a Scoop of Ice Cream: Carrot cake and vanilla ice cream? Ok then! The cold, creamy ice cream melts into the cake just enough to create the perfect balance of warm spices and cool sweetness. If you want to get fancy, butter pecan or cinnamon ice cream would also be incredible.
- Drizzled with Caramel Sauce: If you want to take things up a notch, a little drizzle of caramel over the top of the frosting is delicious. The buttery richness of caramel makes every bite even more indulgent.
- Toasted Nuts on Top: Even if you skipped the walnuts in the cake, you can still add some crunch by sprinkling toasted nuts on top of the frosting. Pecans or almonds work well, and if you toast them first, they add even more flavor. Just toss them in a dry pan for a few minutes until they’re golden and fragrant.
- Served Chilled: This cake actually tastes amazing straight from the fridge. The flavors meld together, and the frosting firms up into a smooth, velvety layer. If you have leftovers, try slicing a cold piece, it might just become your new favorite way to eat it.
Storage and Freezing
- How should I store Carrot Cake Sheet Cake?
Since this cake has cream cheese frosting, it’s best kept in the fridge. Cover it tightly with plastic wrap or store it in an airtight container to keep it from drying out. It will stay fresh for up to five days, and honestly, the flavor gets even better after a day or two as everything settles together.
- Can I freeze Carrot Cake Sheet Cake?
If you want to make this ahead of time, Carrot Cake Sheet Cake freezes beautifully. The best way to do it is to freeze the cake and frosting separately for the best texture. Wrap the cooled, unfrosted cake in plastic wrap, then foil, and freeze for up to three months. If you’ve already frosted the cake, you can still freeze it, just flash-freeze slices on a baking sheet before wrapping them so the frosting doesn’t smush.

Tips & Tricks
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of soft and fluffy. If you still see a few streaks of flour when you stop mixing, that’s perfect—it’ll all come together as it bakes.
- Use Fresh Carrots: Pre-shredded carrots from the store are tempting, but they’re usually too dry for this cake. Freshly grated carrots release moisture as they bake, keeping the cake tender. A box grater or a food processor makes quick work of shredding them.
- Drain the Pineapple Well: Crushed pineapple is great for moisture, but too much liquid will make the cake heavy. You want the pineapple pieces, not a puddle of liquid in your batter.
- Let the Cake Cool Before Frosting: It’s tempting to dive right in, but spreading cream cheese frosting on a warm cake will lead to a melted mess. Give it time to cool completely—placing the pan on a wire rack helps speed it up.
- Chill the Frosting for a Few Minutes: If your frosting feels too soft, pop it in the fridge for 10–15 minutes before spreading. This helps it firm up slightly, making it easier to spread in a thick, even layer.
Recommended
More Easter Recipes
FAQ

Carrot Cake Sheet Cake
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups shredded carrots
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts or pecans optional
Cream Cheese Frosting: (Double is you like lots of frosting)
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13-inch sheet pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix sugars, eggs, oil, and vanilla until smooth.
- Stir in the shredded carrots, crushed pineapple and walnuts (if using).
- Fold in the dry ingredients until just combined.
- Pour batter into the sheet pan and smooth the top.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until fluffy, then mix in powdered sugar and vanilla.
- Spread frosting over the cooled cake, top with chopped walnuts (if using) and slice into squares.





