Carrot Cake Sheet Cake - The Stay At Home Chef

We love Carrot Cake and look for any excuse to make it. With this easy sheet cake version, we made your decision that much easier. This cake is super easy to whip up, feeds a crowd, and satisfies your sweet tooth with the perfect touch of cinnamon spice. Made with crushed pineapple, applesauce, and freshly grated carrots, this cake stays super moist long after it’s out of the oven.

Contents

Why Our Recipe Ingredient Notes Frosting Options Customize your Cake The Right Pan Preparing the Pan Storage Instructions

Love carrot cake as much as we do? Try our classic Carrot Cake or our Carrot Cake Cookies.

Why Our Recipe

An easy sheet cake version of a classic carrot cake that feeds a crowd.
Crushed pineapple and applesauce keep this cake super moist.
One-bowl cake batter keeps everything simple with easy to follow steps.

This carrot cake recipe is everything you want from a classic carrot cake: perfectly moist, sweet and spiced, and with the perfect amount of walnuts that give it a nice crunch. And raisins? Totally optional. You either love them or hate them—we won’t judge! However, we use golden raisins instead of regular ones for their sweeter flavor and higher moisture content. If you’re not a raisin lover, you just might love these ones.

Ingredient Notes

Ingredients used to make carrot cake sheet cake.

All-Purpose Flour: Stick with regular all-purpose flour for the best results. We don’t recommend using cake flour as it makes this cake crumbly.
Baking Soda and Powder: You’ll need both. Be sure to check the expiration date to avoid a flat cake.
Vegetable Oil: Canola oil or olive oil are good alternatives. Stick with a neutral-flavored oil.
Eggs: Standard Grade AA large eggs will work perfectly.
Unsweetened Applesauce: Adds moisture to the cake. Make sure to get unsweetened so your cake isn’t too sweet.
Crushed Pineapple: Adds extra moisture and flavor to the cake. Make sure to drain before adding to your batter!
Shredded Carrots: Finely shred carrots for the best consistency and texture.
Spices: This recipe uses a blend of cinnamon, cloves, nutmeg, and allspice. Make sure spices aren’t expired to ensure maximum freshness and strong flavor.
Chopped Walnuts: They not only add texture but also complement the flavors of the carrot and spices.
Golden Raisins: Optional, but a carrot cake classic!
Cream Cheese: Softened and full-fat works best for this creamy frosting.
Vanilla Extract: Enhances the flavor. Pure vanilla extract is recommended for the best taste, but artificial vanilla can be used in a pinch.
Powdered Sugar: Add it in half a cup at a time. More powdered sugar makes for a thicker frosting. How thick you make it is a matter of personal preference.

Frosting Options

Carrot cake pairs well with a variety of frostings, though we can’t imagine carrot cake without cream cheese frosting. Here are a few delicious frosting options to choose from:

Buttercream Frosting: For those who prefer a silky smooth and sweet option, buttercream frosting is ideal. It’s versatile enough to be flavored or colored and provides a classic, elegant finish to the cake.

Cream Cheese Frosting: The classic choice for carrot cake, cream cheese frosting offers a rich, tangy complement to the cake’s cinnamon and clove spiced flavor. Its creamy texture and decadent taste make it a perennial favorite.

Overhead shot of bare carrot sheet cake being frosted.

Customize your Cake

Adding mix-ins to your carrot cake is a fantastic way to customize them to make this cake your own. Whether you’re a fan of chocolate chips, nuts, or dried fruit, here’s how to incorporate these yummy extras:

Raisins: For a classic carrot cake touch, add 1/2 cup of raisins. They provide bursts of sweetness and a chewy texture that enhances the overall experience.

Chocolate Chips: For a sweet twist, stir in 1/2 cup of semi-sweet or milk chocolate chips into the dough. They add a melty, chocolatey goodness that pairs wonderfully with the spices.

Nuts: If you enjoy a bit of crunch and nuttiness, add the 1/2 cup of chopped walnuts or pecans—or both! They not only add texture but also complement the flavors of the carrot and spices.

Closeup of a slice of carrot sheet cake being pulled out of the sheet cake.

The Right Pan

Choosing the right pan is key to ensuring your cake turns out perfectly. For this sheet cake, we use a jelly roll pan or baker’s half sheet, which measures 13×18 inches with a rimmed edge. Using a smaller or deeper pan can alter the cake-to-frosting ratio, affecting both the taste and texture.

Preparing the Pan

Prepare the pan by lightly greasing it with butter or nonstick cooking spray, then line the bottom with parchment paper, ensuring no overhang. Precut parchment paper sheets are especially convenient for this step. While parchment paper isn’t required, it helps ensure the cake doesn’t stick and makes serving easier too.

Storage Instructions

Store leftovers in an airtight container at room temperature for up to 5 days.

Freeze individual slices separated on a baking sheet. Once frozen solid, wrap tightly in plastic wrap and store in an airtight container for up to 3 months. Let thaw at room temperature.