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Looking for the perfect Easter dessert?  Check out this super easy carrot sheet cake! Forget the hassle of a layer cake, this carrot sheet cake is what you need for dessert! Simple ingredients combine to make a moist and delicious cake topped with homemade cream cheese frosting.

I love carrot cake and it’s perfect for Easter time.  Plus, it’s so easy to toss together and there’s no stress over making the perfect layer cake.  Or making sure your cake comes out of the bundt pan.  Just an easy peasy sheet cake covered in cream cheese frosting. Who wouldn’t want a slice??

What is carrot sheet cake?

When you say carrot cake, you think of the fancy two layer cake that you have to cut into thin slices so everyone can get a piece. The cake itself is delicious, the layering and serving is a pain. I’ve simplified both processes with this sheet cake version. It’s the same carrot cake, just made in a baking dish instead. You are going to love this carrot sheet cake recipe because:

• common ingredients
• easy to follow recipe
• easy to assemble
• serving is simple
• tastes amazing

Carrot cake ingredients

Most of the ingredients needed for this carrot cake are simple and you probably already have them on hand.

• flour
• baking soda
• salt
• ground cinnamon
• eggs
• sugar
• oil
• buttermilk
• grated carrot
• crushed pineapple
• butter
• cream cheese
• powdered sugar
• vanilla extract
• milk
• pecans or walnuts

Flour, salt, baking soda, ground cinnamon – These are all common baking ingredients. You can find them all in the baking aisle of the grocery store. My only tip is to make sure that your baking soda is fresh. 

Eggs – Any eggs will work for this recipe. It’s best to make sure they are room temperature before adding them to the batter.

Sugar – The cake needs granulated white sugar and the frosting needs powdered sugar.

Oil – You will want a mild tasting oil for this cake. Since we are making better choices with our ingredients, I suggest avocado oil or a mild olive oil. This helps keep the cake moist.

Buttermilk – This is another element that makes this cake so tender. If you don’t have buttermilk, mix together 1 cup whole milk and 1 tablespoon vinegar.

Carrot – Use regular carrots and grate them until you get 2 cups worth.

Pineapple – Grab a can of crushed pineapple from the grocery store. If you are feeling squirrelly, you can also grab a fresh pineapple from the store, cut and crush 8 ounces for the cake.

Cream cheese – Let the cream cheese soften while the cake is baking so you can easily incorporate it in the frosting.

Nuts – Pecans or walnuts work best for this carrot cake. Feel free to use whichever you prefer.

How to make a carrot sheet cake

Once you have gathered all your ingredients, you will also need to grab a couple of mixing bowls, hand or stand mixer, 9×13 baking sheet, and a silicone spatula or two.

Step 1: Mix dry ingredients. In a large mixing bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

Step 2: Mix wet ingredients. In a separate bowl or stand mixer, beat the sugar, oil, eggs, buttermilk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold to combine.

Step 3: Add ins. Fold in the pineapple, shredded carrot and nuts. Don’t overmix these in.

Step 4: Pour and bake. Pour the batter into your greased 9×13 baking sheet. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Step 5: Make frosting. While the cake is cooling, make the frosting by beating the softened cream cheese and butter. Add in the powdered sugar and vanilla extract. If the frosting is too thick, add the optional milk to thin it just a bit.

Step 6: Frost. Frost the cooled sheet cake and top with pecans or walnuts. Serve immediately or allow to chill.

Recipe Tips and FAQs

I would consider this cake a beginner friendly recipe. It does have some elements that are not in traditional cakes like carrots and pineapple, but it’s mainly a mix and bake type cake. Here are some tips to help make it easier.

How do I grate carrots? The easiest thing to do is buy jumbo carrots and either use a hand grater or your stand mixer attachment. I love this shred attachment for my Kitchenaid mixer!

I forgot buttermilk! How do I make it? Take 1 cup of whole milk and add 1 tablespoon of vinegar to it. Let it sit for about 5-10 minutes before adding to the cake. 

What type of frosting goes on a carrot cake? This frosting is considered a cream cheese frosting! It uses cream cheese and powdered sugar to create a luxurious and creamy topping for the carrot sheet cake.

How to store leftovers

You can add tin foil to the top of your baking dish and place the cake in the fridge. It will stay fresh for 3 days in the fridge.

Can I freeze carrot cake?

I do not suggest freezing this carrot cake. The pineapple would cause separation and not produce the best cake after thawing.

Looking for other recipes that are great for Easter? We suggest:

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to try it later? Pin the image below to your favorite board. THANK YOU for the support!