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 let’s not forget the thick layer of cream cheese frosting—because that’s what really seals the deal. No layers, no fuss, just a simple, delicious cake that’s perfect for sharing (or keeping all to yourself, no judgment).

Carrot cake sheet cake by Tessie's Table. — Photo credit: Tessie’s Table.

Carrot Cake Sheet Cake is the kind of 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. It’s easy to make, stays moist for days, and honestly, tastes even better after a night in the fridge.

Why you’ll love this Carrot Cake Sheet Cake

No fuss, all flavor:
This is a one-pan cake that bakes up soft and spiced without any complicated steps or layers.
Perfectly moist:
Thanks to the shredded carrots, a bit of pineapple, and just the right amount of oil, this cake stays tender and soft for days.
Feeds a crowd:
Whether it’s a holiday, potluck, or weekend treat, this sheet pan version makes it easy to slice and serve without any hassle.

Sliced of carrot cake sheet in a sheet pan.

Eating Vegetables Shouldn’t Feel Like a Chore

Listen, I’m all for getting my veggies in, but if I can do it in cake form, even better. Carrots in cake? Genius. Add some pineapple for extra vitamin C, moisture, and a hint of sweetness. Top the whole thing with a thick layer of cream cheese frosting. Now we’re talking. This carrot cake is basically a loophole—a dessert that technically counts as eating your fruit and vegetables. I won’t question it if you don’t!

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.**

All the dry ingredients for carrot cake sheet pan cake in a bowl.

Whisk together the dry ingredients in a bowl.

All the wet ingredients for carrot cake sheet pan cake in a bowl.

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

Pineapple, carrots and nuts added to the wet ingredients.

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

Dry ingredients and wet ingredients in a bowl together.

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

The batter for carrot cake sheet cake in a 9x13 pan.

Pour the batter into the pan and smooth the top.

A cooked carrot cake sheet cake in a 9x13 pan.

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

All the cream cheese frosting mixed together in a bowl.

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

The frosting and walnuts spread on top of the carrot cake sheet cake.

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. Golden raisins work especially well, but regular ones are great, too. Soak them in warm water or a splash of rum before adding them to keep them plump and soft.
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 toasting it first for even more depth of flavor.
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.

Don’t forget to pin this for later!

Share now!

A fork slicing into the carrot cake sheet cake.

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.

More Carrot Cake Recipes

FAQ

Can I use butter instead of oil?
You can, but the cake won’t be quite as moist. Oil helps keep it soft for days, while butter can make it a little firmer. If you do swap, melt the butter first and let it cool slightly before mixing it in.
Do I need to peel the carrots?
It’s not absolutely necessary, but it’s a good idea. The skins can sometimes be a little bitter or tough, so peeling them ensures a smoother texture in the cake.
Can I use a different frosting?
Absolutely! If you’re not a fan of cream cheese frosting, a simple vanilla buttercream works, or even a light dusting of powdered sugar if you want something less sweet.
What can I use instead of pineapple?
If you want to skip the pineapple, you can replace it with unsweetened applesauce. It adds moisture without altering the flavor too much.
Can I make this in advance?
Yes! This cake actually tastes even better the next day. Make it ahead, store it in the fridge, and let the flavors meld together overnight.
Can I bake this in a different pan?
You can! If you want a thicker cake, use a 9×9-inch pan and bake a little longer. For cupcakes, fill liners about ⅔ full and check them around 18-20 minutes.
Why is my cake dense?
Overmixing the batter or adding too much flour can make the cake dense. Be sure to spoon and level your flour instead of scooping it directly from the bag, which can pack it down and lead to too much being used.
Does this cake need to be refrigerated?
Yes, because of the cream cheese frosting, it should be stored in the fridge. If you prefer it at room temperature, just let it sit out for a bit before serving.