This Easy Moist Carrot Sheet Cake is a delightful treat that’s perfect for any occasion. It’s incredibly moist, thanks to the addition of grated carrots and crushed pineapple, and is topped with a rich and creamy cream cheese frosting. Whether you’re baking for a family gathering, a special event, or just because, this cake is sure to impress.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
How to Make Easy Moist Carrot Sheet Cake:
Step-by-Step Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. - Combine Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar until well combined. Mix in the vegetable oil and vanilla extract. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. - Add Carrots and Pineapple:
Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed. - Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool completely in the pan on a wire rack before frosting. - Prepare the Frosting:
For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and creamy. - Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. - Serve:
Slice and serve, or refrigerate the cake until ready to enjoy.
Helpful Tips:
- Room Temperature Ingredients: Make sure the eggs, cream cheese, and butter are at room temperature for a smoother batter and frosting.
- Draining Pineapple: Properly drain the crushed pineapple to avoid excess moisture in the cake.
- Customizing: Add raisins, shredded coconut, or extra spices to customize the cake to your liking.
Details:
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Nut-Free Version: Omit the walnuts for a nut-free cake.
- Storing: The cake can be stored in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions:
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day ahead, cover it tightly, and frost it the next day.
Q: Can I freeze the carrot cake?
A: Yes, this cake freezes well. Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Easy Moist Carrot Sheet Cake
Description
This Easy Moist Carrot Sheet Cake is a delightful treat that’s perfect for any occasion. It’s incredibly moist, thanks to the addition of grated carrots and crushed pineapple, and is topped with a rich and creamy cream cheese frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step-by-Step Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. - Combine Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar until well combined. Mix in the vegetable oil and vanilla extract. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. - Add Carrots and Pineapple:
Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed. - Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool completely in the pan on a wire rack before frosting. - Prepare the Frosting:
For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and creamy. - Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top. - Serve:
Slice and serve, or refrigerate the cake until ready to enjoy.
Notes
- Nut-Free Version: Omit the walnuts for a nut-free cake.
- Storing: The cake can be stored in an airtight container in the refrigerator for up to 5 days.
Storage Instructions:
Store the carrot sheet cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 3 months.