Here’s a carrot sheet cake recipe that’s moist, tender, and perfect for serving a crowd. It’s basically a classic carrot cake designed specifically for a 9×13-inch sheet pan—easy, reliable, and no layering needed.
🥕✨ Carrot Sheet Cake (9×13)
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained (optional but makes the cake extra moist)
- 1 cup chopped pecans or walnuts (optional)
For the cream cheese frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Make the cake
- Preheat oven to 350°F (175°C).
- Grease and flour (or line with parchment) a 9×13-inch pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the oil, eggs, and vanilla, mixing until smooth.
- Fold in the grated carrots, and if using, the pineapple and nuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick in the center comes out clean.
- Cool completely before frosting.
2. Make the frosting
- Beat the cream cheese and butter together until fluffy.
- Add powdered sugar gradually, beating until smooth.
- Mix in the vanilla and pinch of salt.
3. Frost
- Spread frosting evenly over the cooled cake.
- Optionally sprinkle chopped nuts or shredded coconut on top.
⭐ Tips
- For a super moist cake, keep the pineapple.
- To intensify flavor, swap ½ cup of the white sugar for brown sugar.
- The cake keeps well in the fridge for up to 5 days.
- For a larger crowd, this recipe doubles perfectly for a half-sheet pan; bake 5–10 minutes longer.
If you want, I can also provide:
- A bakery-style ultra-moist version
- A gluten-free or vegan carrot sheet cake
- A spice-forward carrot cake (like chai-inspired)
- A reduced sugar or no pineapple version
Just tell me!
