Pineapple Carrot Sheet Cake
Moist and tender pineapple carrot sheet cake is flavored with the perfect blend of warm spices and topped with a luscious homemade cream cheese icing.
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Why is it that carrot cake is always relegated to an Easter dessert? Is it because people associate carrots with the Easter bunny? This sweet, spiced cake topped with tangy cream cheese frosting is delicious enough to enjoy the entire year.
The origins of carrot cake
Carrot cake is thought to have originated from carrot pudding made during medieval times. Back then, raw sugar was considered a luxury item. People used fruits and vegetables, such as carrots, as natural sweeteners.
Fast forward to the 20th century. Because of sugar rations during WWII, the British government began encouraging citizens to find creative ways to use natural sweeteners. Carrot cake began to rise in popularity, eventually making its way across the pond to the U.S. It reached its height of popularity in the 1960’s and 70’s. However, carrot cake still remains a much-loved dessert by many.
Despite its name, carrot cake does not taste like carrots. As the cake bakes, the carrots soften and release their natural sugars. The flavor more closely resembles a moist spice cake. In fact, if you were to perform a blind taste test, you probably would never guess there are carrots in the cake at all.
Ingredients and tools you will need
I am a huge fan of pineapple and will look for any excuse to add it to a recipe. I love the juicy, tropical flavor it adds to recipes like Pina Colada Pineapple Bread Pudding, Pineapple Poke Cake and Hummingbird Bundt cake. To make this easy carrot sheet cake recipe, you will need:
For the cake:
- 1 ½ cups unsalted butter, softened
- 1 ¾ cups firmly packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 2 cups shredded fresh carrots
- 1 (8-ounce can) crushed pineapple, drained
For the cream cheese icing:
- 1 (8-ounce package) cream cheese, softened
- 2 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Additionally:
How to make pineapple carrot sheet cake
- Before you get started, preheat the oven to 350 degrees F. Also, set out 1 ½ sticks of unsalted butter to come to room temperature. This will take about 30 minutes, depending on the temperature of your house.
- Once the butter is soft, combine it with 1 ¾ cups of light brown sugar. Beat the butter and sugar together at medium speed until the sugar is incorporated and the butter is fluffy.
- Next, add four large eggs, once at a time. Beat the mixture well after each addition. Then add two teaspoons of vanilla extract.
- Second, combine the dry ingredients in a separate bowl – 2 ¾ quarter cups of flour, 2 ½ teaspoons of baking powder, 1 teaspoon of salt, ¾ teaspoon of grated nutmeg, and ¾ teaspoon of ground cinnamon. If you are using a stand mixer, switch to the paddle attachment now. With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing in between each addition.
- Finally, add one 8-ounce can of crushed pineapple, ½ cup of chopped pecans and two cups of chopped or grated carrots. A lot of recipes call for grated carrots. Y’all, I don’t know about you, but I don’t have the patience to hand grate two cups of carrots with a box grater. I buy a package of pre-shredded carrots and pulse them in my mini food processor a few times to turn them into smaller pieces. Works like a charm.
- Traditionally, carrot cakes are made as a three-layer cake. I hate fussing with layer cakes. Sheet cakes are more family picnic friendly – much more my vibe. Baking it as a sheet cake also eliminates a common problem among carrot cakes – the center falls as it cools because the batter rises too quickly, leaving a divot in the center of the cake. Pour the carrot cake batter into a greased 9 x 13 x 2-inch cake pan or Pyrex dish.
- Bake for 30 minutes until the cake is golden brown and a toothpick inserted near the center of the cake comes out clean. Let the cake cool completely before icing.
How to make the cream cheese icing
- Combine one 8-ounce package of softened cream cheese and one stick of softened butter. Beat the cream cheese and butter together until smooth.
- Turn the mixer speed to low and add one cup of powdered sugar. It’s very important to turn the mixer speed down until the sugar is incorporated or you could end up with powdered sugar everywhere (I speak from experience). Once the first cup of powdered sugar is mixed in, add a second cup. You may need to stop the mixer, scrape down the sides of the bowl with a rubber spatula and start mixing again just to ensure all the sugar is combined.
- Finally, add one teaspoon of vanilla extract and beat until incorporated.
- Gently spread the icing in an even layer on top of the cake.
Check out my post on how to make cream cheese icing for more tips and techniques.
Storage instructions
Once frosted, cover the pineapple carrot cake with an airtight lid or plastic wrap. The frosting will help to keep in the cake’s moisture, but you don’t want that cream cheese icing to turn hard. Store in the refrigerator and consume within four days.
Frequently asked questions
There is some debate. Some feel because of the cream cheese icing, carrot cake should be refrigerated within two hours. Others say as long as it is kept in a covered pan or cake dome, pineapple carrot cake will last on the counter for a couple of days as long as the room is relatively cool – around 70 degrees. I’ve eaten carrot cake both ways and I’ve lived to tell about it. However, if you don’t plan on eating the cake within two days, it really does need to go in the fridge to prevent mold from forming.
The unfrosted carrot cake can be made 2-3 days in advance. Allow the cake to cool, then wrap securely in plastic wrap to prevent it from drying out. For best results, store in the refrigerator to prevent mold from forming. The cream cheese icing will last up to a week in the fridge. Let it come to room temperature before using so it’s soft and spreadable.
Yes, two cups of shredded raw carrots can be substituted with 1 3/4 cups pureed carrots.
Yes. You should not have to adjust the baking time.
No, the carrots will soften as the cake bakes in the oven.
You can substitute it with an equal amount of unsweetened applesauce.
Yes. You will need to adjust your baking time to 18 to 23 minutes.
Baked goods will typically cook faster in glass pan than in metal. You may need to add 5-10 minutes of additional bake time if using a metal pan.
More Easter recipes
Pineapple Carrot Cake
Ingredients
For the cake:
- 1 ½ cups unsalted butter softened
- 1 ¾ cups firmly packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 2 cups grated carrots
- 1 (8-ounce can) crushed pineapple, drained
For the cream cheese icing:
- 1 (8-ounce package) cream cheese softened
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350 degrees F.
- Cream the butter until smooth.
- Gradually add the sugar and continue to beat until the mixture is fluffy.
- Add the eggs, one at a time. Beat after each addition.
- Stir in the vanilla.
- Combine the flour, baking powder, salt, nutmeg, and cinnamon in a medium mixing bowl. Add half the dry ingredients to the wet ingredients, mix until incorporated. Repeat with the remaining half.
- Stir in the shredded carrots and crushed pineapple.
- Pour the batter into a greased 9 x 13 x 2-inch cake pan or Pyrex dish. Bake for 30 minutes until a toothpick inserted near the center of the cake comes out clean.
- Allow the cake to cool before icing.
For the cream cheese icing:
- In a large mixing bowl, combine the softened cream cheese and butter until smooth using an electric mixer at medium speed.
- Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Continue to beat until the mixture is smooth and creamy.
- Mix in the vanilla.
- Spread or pipe the cream cheese over the cooled cake.
This cake is so delicious! The last time I made it for my family, it was gone within one weekend. I love the addition of the nutmeg and cinnamon to the cake batter, but the cream cheese icing definitely has to be my favorite part.