This moist and fluffy carrot sheet cake is topped off with a homemade cream cheese frosting and chopped walnuts! This carrot cake will be a hit at your next party!
This recipe was inspired by my Carrot Cake recipe that I’ve had on my blog for years! If you’ve never had carrot cake because you dislike carrots, no worries this cake doesn’t taste like actual carrots. It’s just a decadent cake that just happens to be made with carrots. I never add raisins to my cakes although feel free to add 1/2 cup of raisins if you’d like. Lemon Cake and carrot cake will forever be my top two favorite cakes. What makes this carrot cake super moist? The buttermilk, pineapple, eggs, oil, and coconut add tons of moisture. A sheet cake is way easier to make than a two or three-layer cake. Anyone can make this cake. No decorating skills required. Literally, the easiest cake you’ll ever make!
Here are the ingredients you’ll need to make this carrot sheet cake:
- All-purpose flour
- Pineapple, drained
- Sweetened shredded coconut
- Vegetable oil
- Baking Soda
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
How to Make Carrot Cake Step by Step:
Making carrot cake is super easy, here’s all you have to do:
- In a large bowl, combine the buttermilk, pineapples, eggs, sugar, oil, and shredded coconut.
- Stir in the all-purpose flour, baking soda, cinnamon, and salt. Fold in the carrots and then pour the batter into a greased 9×13 baking dish.
- Bake for 45-48 minutes.
- To make the frosting, mix the unsalted butter, cream cheese, and powdered sugar for 4-5 minutes or until fluffy.
Cream cheese frosting is a must here. Always make your own because it’s super simple and tastes way better than store-bought frosting. I highly recommend using an electric mixer to make the frosting.
Do I Have to Add Walnuts?
I didn’t add walnuts to the batter but I do like adding decorating with chopped walnuts. Gives it a nice look and crunchy texture. However, feel free to completely omit the walnuts.
- Don’t overbake the cake. Bake for 45-48 minutes or until a toothpick inserted in the center comes out clean. All oven temperatures vary so keep an eye on it.
- If the top of the cake starts to brown too quickly, cover it with aluminum foil.
- Don’t overmix the batter. Mix all fo the wet ingredients really well before adding the dry ingredients.
- For the cream cheese frosting, use room temperature unsalted butter and good quality room temperature cream cheese.
- Allow the cake to cool completely before frosting.
It must be said that there is nothing better than a slice of moist carrot cake with cream cheese frosting.
More Dessert Recipes:
Carrot Sheet Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups shredded carrots
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 3 eggs
- 1/2 tsp salt
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 8 ounces canned pineapple, drained Chunks or crushed
- 1 cup sweetened shredded coconut
Cream Cheese Frosting
- 8 ounces softened cream cheese
- 1/2 cup softened unsalted butter
- 3 cups powdered sugar
- Preheat oven to 350 degrees F and grease a 9x13 baking sheet.
- In a large bowl, combine the buttermilk, pineapple, shredded coconut, eggs, vegetable oil, and sugar.
- Add the flour, baking soda, salt, and cinnamon.
- Fold in the shredded carrots.
- Pour the batter into the greased baking sheet. Bake for 45-48 minutes.
- To make the frosting, mix the butter, cream cheese, and powdered sugar with an electric mixer. Mix for 4-5 minutes or until fluffy.
- Allow the cake to cool completely before frosting. Decorate with chopped walnuts, if desired.
- Don't overmix the cake batter.
- Allow cake to cool completely before frosting.