Carrot Cake Sheet Cake Recipe

Since I found this carrot cake sheet cake recipe, my baking game took off. The blend of spices, grated carrots, pineapple, and optional walnuts or raisins creates a superbly moist, flavorful treat. Every bite remains a standout moment that reminds me why I love sharing fun, creative recipes like this.

I’m pretty excited about sharing my favorite Carrot Cake Sheet Cake recipe with you all. I made this recipe after trying several versions online like a couple that used names similar to All Recipes Carrot Cake and Best Carrot Cake Ever.

In my version, I start with 2 cups all purpose flour, 2 teaspoons baking soda and a 1/2 teaspoon of salt combined with 2 teaspoons ground cinnamon. Next, I whisked 4 large eggs with 1 cup granulated sugar and 1 cup vegetable oil, then folded in 2 cups finely grated carrots, and 1 cup crushed pineapple, drained.

The walnuts and raisins are optional, but I often add them cause they give great texture and a bit of extra nutrition. The cake is satisfying in nutritional quality since the carrots add fiber and vitamins.

Its texture and moistness is unbeatable and perfect for any celebration. Enjoy making this recipe just like I did.

Why I Like this Recipe

I love this recipe for a bunch of reasons:

1. I like that the mix of grated carrots, pineapple, and cinnamon makes the cake super moist and full of flavor. Its spices really make it special.
2. I appreciate how simple it is to prepare. You just mix your eggs, sugar, and oil, then fold in the dry stuff with the carrots and pineapple. It isn’t too complicated which is great when I’m in a hurry.
3. I enjoy the fact that I can add walnuts and raisins if I want a little extra crunch and sweetness. That gives it a nice, interesting texture each time I make it.
4. The whole cake reminds me of cozy family gatherings. The smell of warm spices while baking brings back memories of the good old days and makes me smile every time.

Ingredients

• All Purpose Flour gives the cake structure and provides carbohydrates for energy.
• Baking Soda offers leavening and helps the cake rise nicely each time.
• Carrots add fiber, vitamins and natural sweetness while enhancing color and texture.
• Pineapple contributes moistness and tangy sweetness to balance the spice.
• Eggs supply protein and help bind ingredients for a tender crumb.
• Cinnamon delivers warm spice and extra aromatic flavor that excites tastebuds.
• Vegetable Oil ensures a moist cake by binding ingredients with a rich fat content.
• Walnuts provide healthy fats and a delightful crunch along with protein.
• Sugar sweetens the cake balancing spiciness with an indulgent rich taste.

Ingredient Quantities

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 large eggs
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

How to Make this

1. Preheat your oven to 350°F and grease a large sheet pan well.

2. In a medium bowl, whisk together the 2 cups of all purpose flour, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.

3. In a big mixing bowl, beat the 4 large eggs with 1 cup granulated sugar until it’s smooth then slowly mix in 1 cup vegetable oil.

4. Stir in the 2 cups of finely grated carrots and add the 1 cup drained crushed pineapple.

5. If you’re using the walnuts and raisins, toss in 1 cup chopped walnuts and 1/2 cup raisins now.

6. Gradually fold the dry ingredients into the wet mixture making sure not to overmix it.

7. Pour the batter evenly into your prepared sheet pan.

8. Slide the pan into the preheated oven and bake for about 25-30 minutes or until a toothpick comes out clean when inserted in the center.

9. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

10. Once it’s cooled, cut it into squares and serve it up. Enjoy your cake!

Equipment Needed

1. Preheated oven set to 350°F
2. Large sheet pan (greased)
3. Medium bowl for whisking dry ingredients
4. Big mixing bowl for wet ingredients
5. Whisk (or a fork if that’s all you got)
6. Electric mixer or manual whisk to beat eggs and sugar
7. Measuring cups and spoons
8. Grater to finely grate the carrots
9. Spatula or sturdy spoon for folding in the dry mix
10. Toothpick to check if the cake comes out clean
11. Knife and cutting board for slicing the finished cake

FAQ

Carrot Cake Sheet Cake Recipe Substitutions and Variations

• If you don’t have all purpose flour you can use whole wheat flour on a one to one basis but keep in mind the texture might be a bit denser
• You can swap vegetable oil with melted butter if you like a richer flavor, just use the same amount
• For granulated sugar, some people prefer using coconut sugar which adds a slight caramel note but it might affect the sweetness slightly
• If you dont have walnuts, try using pecans or almonds, they work just as well though the flavor will be a bit different

Pro Tips

1. Make sure you mix the wet and dry ingredients separately and then slowly fold them together. If you overmix it, your cake could turn out too dense.
2. When you’re grating the carrots, try to do it really finely. Larger chunks can make the texture uneven and could leave some spots too moist.
3. Drain the crushed pineapple really well. Leaving too much juice in there might make your cake soggy instead of having a nice firm crumb.
4. If you’re using walnuts and raisins, fold them in at the very end so they dont break down the batter. This helps keep a better texture throughout the whole cake.