Sheet Pan Carrot Cake

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!

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.