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.
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 themโwe 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
- All-Purpose Flour: Stick with regular all-purpose flour for the best results. We donโt recommend using cake flour as it makes this cake crumbly.
- Baking Soda and Powder: Youโll 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 canโt 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. Itโs versatile enough to be flavored or colored and provides a classic, elegant finish to the cake.
Ermine Frosting:ย Also known as boiled milk frosting, Ermine frosting provides a lighter alternative with a fluffy texture and a subtle sweetness.
Cream Cheese Frosting: The classic choice for carrot cake, cream cheese frosting offers a rich, tangy complement to the cakeโs cinnamon and clove spiced flavor. Its creamy texture and decadent taste make it a perennial favorite.
Customize your Cake
Adding mix-ins to your carrot cake is a fantastic way to customize them to make this cake your own. Whether youโre a fan of chocolate chips, nuts, or dried fruit, hereโs 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 pecansโor both! They not only add texture but also complement the flavors of the carrot and spices.
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 bakerโs half sheet, which measures 13ร18 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 isnโt required, it helps ensure the cake doesnโt 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.
What about bake time in 9×13, have you tried it? Curious how much longer. I can just keep an eye in it.
It should be in the 35 to 40 minute range for a 9×13.
Can I use gluten free 1-1 flour?
This recipe hasn’t been tested with any gluten free flour blends.
I donโt see my question regarding the 2 tablespoons of baking soda??? That canโt be right, can it?
It looks like a misprint! Thanks for catching that. It should be teaspoons, not tablespoons.
I have a bunch of jelly roll/rimmed cookie sheets that are 10 1/2 x 15 1/2 and a larger one whose outside dimensions arenโt quite 13 x 18.
There would be too much batter for any of those. Where do I purchase/ what type of sheet pan is 13 x18?
A standard baker’s half sheet has an official measurement of 13×18. It’s the most widely available “baking sheet” as it can be used for so many things (which we totally do, even just carrying stuff around the kitchen).
My sister, Lori, used to make a carrot bar that used baby food carrots. I know that sounds strange, but it was the best carrot cake or carrot bars that this family ever had. I would so appreciate it if anybody that knows how to make it would let me know. Laurie passed away a few years ago, and we miss her carrot bars, and the way she made zucchini bars also. She was the best baker in the family. Thank you.
Love the one bowl concept for easy cleaning. Also loved the instructions as you included not only ingredient you also added the measurement. Made it easy reading and avoiding missing an ingredient. My children and grandchildren are coming this weekend and will sure to be a crowd pleaser.
What if I donโt have 13×18. Can I use 9×13 or is it too much batter?
They both end up requiring about the same amount of batter so you can also make this as a 9×13 cake.
I will surely try this recipe it sounds yummy.Thank you
Iโve never used parchment paper with that baked item that will be served from the pan. When you cut the cake, does the parchment paper not stick to the bottom of the cake slice?
The parchment paper does not tend to stick to the bottom of the cake slice. It will also protect your pan when cutting.
Can you leave pineapple out?
It would have to be replaced with another pureed fruit so you could use more applesauce, or use something like a mango puree which would be closer to the pineapple.
Can you use sweetened applesauce instead?
You can, but it will make the cake slightly sweeter.