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Easy Moist Carrot Sheet Cake

A homemade carrot cake that is light, fluffy, and irresistibly moist, topped with a creamy frosting. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Baking, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use high-quality flour for the best results.
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 2 tsp ground cinnamon Feel free to use fresh ground if you have it!
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
Wet Ingredients
  • 4 large eggs For best results, choose large organic eggs.
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil Can substitute with canola or melted coconut oil.
  • 1 tsp vanilla extract Madagascar vanilla adds a lovely aroma.
Main Ingredients
  • 3 cups grated carrots Freshly grated is best.
  • 1 cup crushed pineapple, drained Adds moisture to the cake.
  • 1 cup chopped walnuts (optional) Gives a lovely crunch!
Frosting Ingredients
  • 8 oz cream cheese, softened Use full-fat for a rich frosting flavor.
  • 0.5 cup unsalted butter, softened Ensure this is at room temperature.
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
Mixing
  1. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. In a large bowl, beat together eggs and sugar until light and airy. Mix in vegetable oil and vanilla extract.
  3. Gradually add dry ingredients to wet mixture until just combined.
  4. Fold in carrots, crushed pineapple, and optional walnuts.
Baking
  1. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  2. Let the cake cool completely in the pan on a wire rack.
Frosting
  1. Beat together cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
  2. Once the cake is cool, spread the frosting evenly over the top.
Serving
  1. Slice and serve immediately, or refrigerate until ready to enjoy.

Notes

For best texture, finely grate the carrots and squeeze out excess moisture from the pineapple. Store covered in the fridge for up to 5 days.