This super easy and moist carrot sheet cake is bursting with flavor, infused with heaps of cosy spices, nuts and of course – carrots! Boasting the most wonderfully soft cake layer, and topped with a velvety, tangy cream cheese frosting, this carrot sheet cake is perfect for feeding (and pleasing!) a crowd. This recipe is a sheet cake version of my original 5 star rated carrot layer cake.
Why You’ll Love This Carrot Sheet Cake Recipe
This carrot cake recipe is a ‘sheet cake version’ of my original carrot cake recipe, which to date has over 50 five star reviews! It truly is a special recipe, and here’s why:
Texture
This carrot sheet cake recipe is super moist and soft due to a few key ingredients – oil (unflavored vegetable oil), yoghurt, soft brown sugar (adds additional moisture compared to granulated sugar) and crushed pineapple. Yes you heard that right – pineapple!
Here in New Zealand, pineapple is quite a common ingredient used in carrot cake. It adds incredible flavor and moisture to the cake.
This recipe also has walnuts and/or pecans running through the cake which add wonderful crunch to the very moist cake!
Flavor
This carrot sheet cake is literally bursting with flavor. It’s packed with warm spices (ground cinnamon, ginger, cloves and nutmeg – similar to my spice cake recipe), and the addition of yoghurt and pineapple also add to the elevated flavor profile of this cake.
The cake is topped with a sweet and tangy cream cheese frosting, which takes the already flavor packed cake to another level! The frosting is basically a smaller version of my original cream cheese buttercream frosting.
Of course, there is heaps of shredded carrot in the cake batter as well, which adds great flavor and moisture.
Ease
This recipe uses the very easy ‘muffin method’ of making cake batter which involves combining the wet and dry ingredients separately, and combining them at the end. It doesn’t require any electric mixers or special tools, and with this carrot cake also being a sheet cake, it makes things even simpler!
How to Make Carrot Sheet Cake
Carrot Sheet Cake
Begin by preheating your oven to 180 °C (350°F) conventional and lightly grease a 9×13 inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper (this will make it easier to take the cake out when it’s done). If using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).
Peel and finely shred carrots using a grater and set them aside for later. Also prepare your pineapple – blend canned pineapple (discard the liquid before blending) and set aside for later.
In a bowl, sift together all purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and ground nutmeg. Using a whisk, mix until well combined. Set aside.
In a large bowl combine soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and blended pineapple. Using a whisk, stir until well combined.
Add your flour mixture into your wet ingredients and using a rubber spatula, gently fold together until just combined. Do not overmix.
Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold until just combined. Do not overmix.
Distribute the batter evenly into the cake tin, and then drop the cake tin lightly on the counter to remove any large air bubbles.
Bake for 28 minutes, or until a toothpick comes out clean. Allow the cake to cool in the cake tin for about 20 minutes and then turn it out onto a wire rack to completely cool, before frosting with the cream cheese frosting (recipe below).
Cream Cheese Frosting
Cream your butter for a few minutes until it’s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch is mixed into the butter well before adding in the next.
Next add in the cold cream cheese, vanilla and fresh lemon juice. Mix just until the frosting is smooth. Avoid over-mixing.
Place all the frosting on top of the cooled carrot sheet cake, and use an offset spatula (the back of a spoon or butter knife will work too), and spread the frosting out evenly. Cut and serve.
Commonly Asked Questions
How do you store carrot sheet cake?
This carrot sheet cake can be left at room temperature for the day, however overnight it will need to be refrigerated due to the cream cheese in the frosting. The fat and sugar in the frosting will prevent the cream cheese from going off immediately which is why you can keep it out at room temperature for an extended period of time.
When storing, place it into an airtight container, and into the refrigerator. Allow it to come to room temperature before serving.
What are other add-ins to carrot cake batter?
In addition to spices and nuts, other additions to carrot cake recipes include pineapple (like I have used in this recipe), shredded coconut and raisins.
Is it better to use butter or oil in a carrot sheet cake?
You can technically use either, however when it comes to cakes that use a lot of shredded vegetables, oil is usually the better option. This is because butter can make these sorts of cakes very heavy and dense, whereas oil makes for a lighter and fluffier cake.
Easy Moist Carrot Sheet Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) canned pineapple - blended. Remove the liquid from the can before blending. Use canned pineapple in juice (not syrup).
- 2¼ cups (290 g) flour - plain, all purpose
- ¼ cup (30 g) cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola oil
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Cream Cheese Frosting
- ½ cup (113 g) unsalted butter - room temperature
- 2¼ cups (285 g) powdered sugar - also known as icing/confectioners sugar
- ¾ cup (167 g) cream cheese - cold, use a firm cream cheese
- ¾ tsp vanilla extract/essence
- ¾ tbsp lemon juice - freshly squeezed
Instructions
Carrot Cake
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and lightly grease a 9x13 inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper (this will make it easier to take the cake out when it's done).
- Begin by peeling and finely grating your carrots and set them aside for later. Also prepare your pineapple - blend your canned pineapple (remember to discard the liquid before blending - see note 3) and set aside for later.
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.
- In a large mixing bowl combine soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and blended pineapple. Using a whisk, mix until well combined.
- Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.
- Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold until just combined. Do not overmix.
- Distribute the batter evenly into the cake tin, and then drop the cake tin lightly on the counter to remove any large air bubbles.
- Bake for 28 minutes, or until a toothpick comes out clean. Allow the cake to cool in the cake tin for about 20 minutes and then turn it out onto a wire rack to completely cool, before frosting with the cream cheese frosting (recipe below).
Cream Cheese Frosting
- Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
- Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch is mixed into the butter well before adding in the next.
- Next add in the cold cream cheese, vanilla and fresh lemon juice. Mix just until the frosting is smooth. Avoid over-mixing (see note 4).
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
69 Comments
Hi MK,
This was fantastic! Extremely moist! I highly recommend this recipe!
I do have one question though, would it be possible to add some unsweetened coconut flakes? If so, how much would you recommend without possibly affecting the texture of the cake.
Again, thank you for this outstanding recipe!