Carrot Sheet Cake

This isn’t just any carrot cake. This is carrot SHEET cake, for those times when you need to make a crowd happy. . . and they’ll be very happy indeed with a taste of this:



  • 2 cups of flour
  • 1 tsp salt
  • 1 tsp soda
  • 1 tsp baking powder
  • 1 cup vegetable oil
  • 1 can crushed pineapple (20 oz.) -Do not drain
  • 2 cups sugar
  • 4 eggs
  • 3 cups grated carrots
  • 2 tsp vanilla
  • 2 tsp cinnamon

And here’s what you do:

Blend the oil, sugar, eggs, carrots, pineapple and vanilla together in a bowl.  Stir in all the dry ingredients including cinnamon.  Mix well.

Pour into a greased and floured 16 x 12 sheet cake pan. (Don’t use a 9 x 13 pan.)

Bake at 350 degrees for 30 to 40 minutes.  Watch it, because sometimes mine cooks faster.  Check with toothpick to make sure it is done.

Cream Cheese Frosting

  • 1 bag powdered sugar
  • 1 16 oz package of softened cream cheese
  • 2 tsp vanilla
  • 1 cube butter

Mix in several tablespoons of milk as needed for good consistency.  Mix with an electric mixer for several minutes until it’s smooth and creamy; spread over cooled cake.  You really need cream cheese frosting when you have carrot cake.  The two are perfect together.


Carrot sheet cake is one of my favorites.  Maybe it’s because since there are carrots I can get away with feeling a little bit health-conscious even if it’s cake.  Who am I kidding?  The truth is, it’s just delicious!  The truth is, I can never just eat one piece.


Hope you like it too.  Check out our recipes page for lots more yummy, family-friendly recipes.


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