How to Make the Best Carrot Sheet Cake Recipe

To be completely honest with you, this was the best carrot cake recipe I’ve ever had, let alone made. Most cakes are usually on either end of the spectrum. They’re either moist but very dense, or light and airy but somewhat dry. This is one of the few cakes I’ve had that has both a light and fluffy crumb that’s also packed with so much moisture and flavor.

I believe the secret to this dessert is the combination of all the ingredients that contribute to the moistness. This amazing carrot cake recipe has carrots, oil, sour cream, dark brown sugar, and crushed pineapple. These wet ingredients, combined with plenty of baking powder, create the most incredible texture. As a lifelong baker, I can confidently say that you will absolutely love this delicious cake. You might also become the designated Easter brunch dessert baker for the upcoming years, so proceed cautiously!

Since you are here and looking for your new favorite recipes, check out this Crumbl Carrot Cake Cookies Recipe, this Quick Carrot Loaf Cake Recipe, or these Easter Peanut Butter Eggs.

Ingredients for this Carrot Cake Sheet Cake recipe

Here are the ingredients you will need to make this easy carrot cake recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• All-Purpose Flour: forms the base structure of the cake.
• Baking Powder and Baking Soda: help the cake rise and become light and fluffy.
• Ground Cinnamon and Nutmeg: add the warm and classic flavors.
• Salt: balances the sweetness and brings out the natural flavors in the cake.
• Vegetable Oil: keeps the cake moist and tender. You can use any type of flavorless oil, such as canola.
• Dark Brown Sugar: adds sweetness, moisture, and a subtle molasses flavor.
• Granulated Sugar: boosts the overall sweetness.
• Large Eggs: help to bind the ingredients together.
• Pure Vanilla Extract: adds a sweet note that enhances the flavor of the spice cake.
• Fresh Carrots: adds moisture and a natural sweetness. You will want them to be grated.
• Sour Cream: adds a tangy flavor and a creamy texture.
• Crushed Pineapple: is the secret ingredient that contributes to the moist crumb. You will want it to be drained well.
• Chopped Pecans or Walnuts: adds a crunchiness that contrasts the soft crumb of the cake.
• Shredded Coconut (optional): adds extra texture and a hint of tropical flavor that pairs perfectly with the pineapple and spices.

How to make this Carrot Cake Sheet Cake recipe

This is how you can make this moist carrot sheet cake. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. Preheat the oven and lightly grease and flour a 9×13-inch pan, or line it with parchment paper for easier cleanup.
2. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Whisk the flour mixture together and set aside for now.
3. In a separate large bowl, whisk the vegetable oil with both sugars until smooth and well blended. Add the eggs and vanilla extract, and whisk until fully incorporated.
4. Next, stir in the grated carrots, sour cream, and drained crushed pineapple.

1. Gradually add the dry ingredients to the egg mixture, stirring with a whisk or rubber spatula just until everything comes together. If you’re using nuts and coconut, gently fold them in now. Be careful not to over mix.

1. Pour the batter into your prepared pan and smooth it out into an even layer. Bake until a toothpick inserted into the center of the cake comes out mostly clean with just a few moist crumbs. The top should be golden and set.
2. Allow the cake to cool completely to room temperature in the sheet pan before adding your brown butter frosting or smooth cream cheese frosting to the top of the cake. This step ensures your frosting won’t melt and will spread beautifully!

• For the brown butter frosting, cream the solidified brown butter and regular room temperature butter together before adding in the powdered sugar and vanilla extract then add in some heavy cream until you get the right consistency.
• Frost the cake once it’s completely cool and spread the buttercream with an offset spatula.
• I kept about 2-4 tablespoons that I colored with orange and green gel food coloring, and then I pipped little carrots all throughout the top for a cute finish.

Tips and Tricks for this moist carrot cake recipe

• Make sure your pineapple is well-drained. Personally, I put the pineapple in a fine-mesh sieve and placed that over a cup. Then I pressed the pineapple down with the back of a spoon. It’s not enough pressure to break the cup, but it should be enough to release any juice that could make the batter too wet.
• Toast the pecans, walnuts, or coconut if you’re using them to bring out more of their flavor. Use a stove-top pan to toast then let them cool completely before adding them in.
• Use a kitchen scale instead of a measuring cup to weigh your ingredients more accurately. This can apply to all ingredients, but especially the flour.
• Have all your cold ingredients warm up to room temperature first so that they mix and blend more easily with the other ingredients.
• Only mix just until the flour disappears. Overmixing can lead to a dense cake. For this recipe, I suggest whisking by hand if you’re able to, instead of using a hand mixer or stand mixer so you can control it better. The frosting would be perfect made in a stand mixer though!

Why do you need to make this easy carrot sheet cake recipe?

• It’s perfect for special occasions like Easter, Mother’s Day, or springtime birthdays.
• This easy recipe only requires simple and fresh ingredients that you can find at any grocery store.
• It has an amazing flavor and texture combination that is unmatched because of the unique ingredients.
• This is one of my favorite cakes I’ve ever made, and I guarantee it will become one of yours too!

Frequently asked questions – FAQ

Can I use pre-shredded carrots for this recipe?

I don’t recommend it. Fresh carrots will give a stronger carrot flavor and moisture that you might lose out on if you use the pre-shredded version. When in a pinch, you can use bagged and pre-shredded if you are short on time or it is more convenient for you.

Can I use this carrot cake batter for carrot cupcakes or a layer cake?

Yes! You can absolutely make carrot cake cupcakes from this batter. A standard baking temp and time for cupcakes would be 350 degrees for 18-24 minutes. For layered cakes, divide the batter between two 8-inch round cake pans an dbake until a toothpick inserted in the center comes out clean..

How do I store my leftover carrot cake sheet cake?

Put your leftover cake slices in an airtight container and place them in the fridge. It should last for at least 3 or 4 days. If you want to freeze it, wrap each slice individually in plastic wrap and store in the freezer. They should last for a month or two.

Can I make this cake ahead of time?

Absolutely! In fact, it tastes even better the next day once the flavors have had time to meld. Just cover it tightly and store it in the fridge.

Can I make this recipe gluten-free?

Yes, you can as long as you use a gluten-free flour blend like the ones from Bob’s Red Mill or King Arthur. It should work but I can’t guarantee it will have the same texture.

What kind of frosting should I use?

I used a brown butter frosting for this recipe but you can use a rich cream cheese frosting if you want.

The Best Carrot Cake Sheet Cake