Moist & Fluffy Carrot Cake Sheet Cake – The Ultimate Party Favorite!

If you’re craving a soft, flavorful, and perfectly spiced cake that feeds a crowd, this Carrot Cake Sheet Cake is the answer. Packed with fresh carrots, warm spices, and topped with rich cream cheese frosting, it’s everything a classic dessert should be — easy, indulgent, and crowd-pleasing!

Ingredients

For the Carrot Cake:

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger (optional)
4 large eggs
1 cup (240ml) vegetable oil
½ cup (120ml) plain yogurt or buttermilk
2 tsp vanilla extract
2 cups (about 4 medium) finely grated carrots
½ cup crushed pineapple, drained (optional but highly recommended)
½ cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (113g) unsalted butter, softened
3 to 4 cups (360-480g) powdered sugar
1 tsp vanilla extract
Pinch of salt
1–2 tbsp milk, if needed for consistency

Instructions

1. Prep the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger until well combined.

3. Mix the Wet Ingredients:

In a separate bowl, beat the eggs, oil, yogurt (or buttermilk), and vanilla until smooth.

4. Combine Everything:

Add the wet mixture to the dry and stir until just combined. Then fold in the grated carrots, pineapple, nuts, and coconut (if using). Don’t overmix!

5. Bake:

Pour the batter into the prepared pan. Spread it evenly and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.

Make the Frosting:

In a large bowl, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, beating until fully incorporated. Add vanilla and salt. If the frosting is too thick, add a tablespoon of milk at a time until spreadable.

Spread frosting over the cooled cake. Sprinkle with extra chopped nuts or a dash of cinnamon for a decorative touch.

Storage Tips:

Store in the refrigerator, covered, for up to 5 days.
Let it sit at room temperature for 15–20 minutes before serving for the best texture.

Expert Tips:

Freshly grate your carrots – pre-shredded ones are too dry.
Pineapple adds moisture and natural sweetness – don’t skip it if you want a super soft cake!
Want a twist? Add raisins or swap nuts for chopped dates.