This Best Sheet Pan Carrot Cake won’t disappoint! Soft, moist, tender, and loaded with pineapples, raisins, walnuts, and perfectly sweetened cream cheese frosting, this is one of the yummiest baked treats you’ll ever have!
I seldom, if ever, claim any of the recipes I post on the blog to be the best, as it’s so easy to fall short on such a tall statement. After all, taste is subjective.
Based, however, on the empty pan with nary a crumb I take home every time I bring this homemade carrot cake to a potluck or party, I guess it’s safe to say this carrot cake recipe is one of the yummiest out there.
Moist, tender, and brimming with pineapple, raisins, walnuts, and cream cheese frosting, it’s everyone’s favorite treat!
Grating carrots
Due to their naturally sweet taste, carrots have long been used in confections such as puddings, quick bread loaves, and cakes as a sugar substitute. The carrots and crushed pineapples add moisture for a soft, tender crumb.
- To prepare the carrots for the cake, peel the carrots with a vegetable peeler or a paring knife. Place against the side of the box grater with the smallest holes and grate using a downward motion.
- You can also use a microplane which, although it takes forever and a day, results in a finer texture.
- The fastest way, of course, is the food processor. Cut the carrots into smaller chunks and use the shredding/grating disc attachment.
Along with being the yummiest cake around, this carrot sheet cake is also super easy to make. There are no elaborate tiers to assemble; the cake comes together in 7 simple steps, and it’s just as amazing!
Baking tips
- For extra nutty flavor and aroma, toast the walnuts by tossing them in a dry skillet over medium heat until fragrant. Or roast in the oven at 350 F for about 8 to 10 minutes.
- Combine the wet and dry ingredients just until blended, and do not overmix.
- Make sure the carrots are finely grated; the finer the carrots, the more evenly they’ll be distributed in the cake.
Making the cream cheese frosting
- Have the butter and cream cheese at room temperature to make them easy to whip. The butter should be soft to the touch but not melted.
- Sift the powdered sugar or whisk in a large bowl to remove any lumps and ensure a smooth frosting.
- If you prefer the frosting soft and spreadable, thin it with milk or heavy cream to desired consistency.
- Add orange zest to the cream cheese frosting for a refreshing layer of flavor.
Storage instructions
- Cream cheese frosting– transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Thaw at room temperature to soften and re-whip until fluffy before using.
- Unfrosted Carrot Cake– wrap in plastic film to keep it from drying out and absorbing refrigerator smells, and refrigerate for up to 1 week. To store in the freezer, wrap in plastic film and aluminum foil, and freeze for up to 3 months.
- Frosted Carrot Cake– place in the freezer uncovered for about 10 to 15 minutes until the frosting hardens. To store in the freezer, wrap in plastic film and aluminum foil, and freeze for up to 3 months.
Make this best carrot cake recipe a family tradition! It’s simple enough to make for everyday sweet cravings yet fancy enough for special celebrations. Perfect for feeding a large crowd!
Looking for more dessert ideas? This no-bake cherry trifle is sure to wow your guests.
Ingredients
- 2 cups sugar
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups fresh carrots, grated
- 1 cup crushed pineapple, drained
- 1/2 cup walnuts, chopped
- 1/4 cup raisins
For Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Equipment
- 1 9 x 13 baking pan
Instructions
- Preheat oven to 350 F. Grease a 9 x 13 baking pan.
- In a large bowl and using an electric mixer, beat together sugar, eggs, and oil until blended.
- In another bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
- Mix flour mixture with wet ingredients just until blended.
- Stir in carrots, pineapple, raisins, and walnuts.
- Pour into prepared baking pan and bake in preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
- Frost with cream cheese frosting and garnish with additional chopped walnuts.
For the Cream Cheese Frosting
- In a bowl, beat butter, cream cheese, and vanilla using an electric mixer at low speed.
- Gradually add powdered sugar and continue to beat until smooth and creamy.
Notes
- Sift the powdered sugar or whisk in a large bowl to remove any lumps and ensure a smooth frosting.
- If you prefer the frosting soft and spreadable, thin it with milk or heavy cream to desired consistency.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Vicky says
Can I substitute plain yogurt instead of cream cheese? I don’t have cream cheese on hand. If not, what would you suggest as a substitute?
Suzanne says
Carrot cake is one of my favorites. Will definitely try this recipe. Thank you for sharing, Lalaine!
chichi says
Can i say my mouth is salivating as i see and read this!!! It indeed is the best carrot cake recipe and i need to make it asap!
Jennifer Prince says
I love carrot cake so much. Especially with a good icing. I’ll have to test out this recipe – it seems like a great one!
Ana Ojha says
My hubby loves a carrot cake and I was looking for a carrot cake recipe for a long time and here I found it! The cake looks absolutely divine in your picture and I’ll try your recipe this weekend!
Lalaine says
I am sure he’ll love this 🙂
Tonya Tardiff says
I love a good carrot cake! This recipe sounds so yummy! A food processor is a lifesaver when it comes to recipes like these!
Lalaine says
Yes, a food processor makes prepping ingredients a lot easier 🙂
Fashion and Style Police says
What a yummy cake recipe. I like the sound of it. Thanks for the nutrition facts too!
Lalaine says
Thank you 🙂
Geraline Batarra says
Wow, wow and wow! That is so delicious and looks so easy to make. Looking into this photo makes me really hungry.
Lalaine says
Thank you!
Rhian westbury says
I’ve never actually had a carrot cake before so I’m not sure about the taste of it. It does look really nice though, especially the frosting on top x
Lalaine says
Give it a try, I am sure you’ll love it 🙂
Ann Snook says
I love carrot cake so this looks amazing! Your idea of putting orange zest into the icing is genius . . . it would add a little “something something” to the flavor.
Lalaine says
Yes, the zest really takes the cake over the top 🙂
Krish says
Nice
T J says
Quite delicious cake. Very moist. Reduced oil to 1 1/4 cup and added pinch of nutmeg. Next time will add vanilla to
cake. I would recommend recipe.
Lalaine says
Thanks TJ. I would love to try your variation. ?
Christine Tatum says
I love carrot cake. This looks exceptionally delicious!! YUMMMMY!