If you are craving a dessert that feels like a warm hug on a plate, you need to try this Super Moist Carrot Pineapple Sheet Cake. This cake is a beautiful celebration of fresh, vibrant ingredients coming together in perfect harmony. The shredded carrots add a tender texture and subtle sweetness, while the crushed pineapple brings a juicy zing that keeps every bite exciting. Moist, dense, and richly spiced, this cake is an absolute showstopper for any occasion, from casual family dinners to festive gatherings. Plus, it’s easy to make and impossible to resist, making it one of my very favorite recipes to share with friends and loved ones.

Super Moist Carrot Pineapple Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple, accessible ingredients create the magic in this Super Moist Carrot Pineapple Sheet Cake. Each one plays a crucial role in building the cake’s moist texture, warm flavor, and lovely color, ensuring every forkful bursts with delight.

Shredded carrots: About 2 cups fresh shredded carrots bring natural sweetness and moisture.
Crushed pineapple: Use 1 cup with juices to add tropical juiciness and tenderize the crumb.
Eggs: Three large eggs provide structure and richness for a perfect rise.
Vegetable oil: Half a cup ensures the cake stays incredibly moist without heaviness.
Milk: Half a cup adds creaminess and balances dryness.
Orange juice: Half a cup brightens the flavor with a fresh citrus note.
All-purpose flour: Three cups give the cake its tender yet sturdy body.
Dark brown sugar: Three-quarters cup adds deep caramel sweetness and moisture.
Baking powder: Two teaspoons help the cake rise beautifully and stay light.
Baking soda: One teaspoon activates with the pineapple’s acidity to boost fluffiness.
Cinnamon: One teaspoon adds warmth and spice for that classic carrot cake feel.
Kosher salt: Half a teaspoon enhances and balances all the flavors perfectly.

How to Make Super Moist Carrot Pineapple Sheet Cake

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 350° F and generously spraying a 9×13 sheet pan with baking spray. This ensures easy cake release and even baking, which is key for that flawless texture in your Super Moist Carrot Pineapple Sheet Cake.

Step 2: Shred the Carrots

Whether you use a box grater or a food processor, shred about 2 cups of carrots. Freshly shredded carrots bring the perfect tender bite and natural sweetness that make this cake sing. Place them in a large mixing bowl ready for the rest of the ingredients.

Step 3: Measure the Pineapple

Use a spoon to add one full cup of crushed pineapple, including its juice, directly into a measuring cup—no draining needed! The pineapple juice adds moisture and subtle tang, which keeps this cake irresistibly juicy.

Step 4: Combine Wet Ingredients

Add your 3 large eggs, 1/2 cup vegetable oil, 1/2 cup milk, and 1/2 cup fresh orange juice to the bowl with the carrots and pineapple. Whisk everything together until the mixture is smooth and evenly combined—this forms the luscious wet base of your batter.

Step 5: Mix in Dry Ingredients

Now, add the 3 cups of all-purpose flour, 3/4 cup dark brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Gently fold everything together with a spatula just until combined; overmixing can make the cake tough, and we want maximum tenderness.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared 9×13 pan and pop it in the oven. Bake for 28 to 30 minutes, keeping an eye on the top—it should be springy to the touch and the edges will pull slightly away from the pan when done. That’s your sign that the Super Moist Carrot Pineapple Sheet Cake is ready.

Step 7: Frost and Enjoy

Once the cake is completely cool, spread on your favorite frosting. I recommend an orange cream cheese frosting to complement the citrus and spice in the cake, but feel free to get creative. Then, slice generously and dig in!

How to Serve Super Moist Carrot Pineapple Sheet Cake

Garnishes

To elevate this cake, try garnishing it with a sprinkle of toasted coconut flakes or chopped walnuts. The crunchy texture contrasts beautifully with the moist crumb and adds a lovely nutty aroma. A light dusting of freshly grated orange zest can also brighten every bite with a citrusy pop.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream for a truly indulgent experience. I also love serving it alongside a fresh berry salad or a light green tea to balance the sweetness and spice.

Creative Ways to Present

Try slicing the Super Moist Carrot Pineapple Sheet Cake into mini squares for an irresistible finger food at parties. Alternatively, cut out rounds using a cookie cutter and stack with frosting layers in between for beautiful mini cakes that are sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Super Moist Carrot Pineapple Sheet Cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Keeping it sealed locks in moisture and preserves the wonderful texture and flavors.

Freezing

You can freeze this cake whole or in individual slices. Wrap tightly with plastic wrap and then with foil, or place in a freezer-safe container. It will keep well for up to 3 months. Just thaw overnight in the fridge before enjoying.

Reheating

For the freshest taste, warm slices gently in the microwave for 10-15 seconds before serving. If frozen, allow the cake to fully thaw first, then add a few seconds of warming to renew that irresistible moistness.

FAQs

Can I use fresh or canned pineapple?

Both fresh and canned crushed pineapple with juice work well. Just make sure not to drain the juice, as it contributes to the cake’s moistness and flavor.

Is it necessary to use orange juice?

Orange juice adds a lovely citrus brightness that complements the spices and pineapple beautifully, but you can substitute with apple juice or even milk if needed, though the flavor will be slightly less vibrant.

Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour blend and check that your baking powder is gluten-free. The texture may be a bit different but still delicious.

What frosting goes best with this cake?

Orange cream cheese frosting is the classic pairing, enhancing the cake’s citrus and spice notes. You can also try traditional cream cheese frosting or even a simple vanilla buttercream for a sweeter finish.

How do I know when the cake is done?

The top should feel springy when lightly pressed, and the edges will begin pulling away from the pan. You can also test by inserting a toothpick in the center; it should come out with moist crumbs but no raw batter.

Final Thoughts

This Super Moist Carrot Pineapple Sheet Cake is more than just a dessert; it’s a heartfelt recipe that brings warmth, sweetness, and joy to your kitchen table. I cannot recommend it enough for those moments when you want to bake something with love and impress everyone with ease. Give it a try and let this cake become one of your cherished favorites as well!

Super Moist Carrot Pineapple Sheet Cake Recipe

★★★★★

4.9 from 8 reviews

Author: Noah
Total Time: 43 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Super Moist Carrot Pineapple Sheet Cake combines the natural sweetness of shredded carrots and crushed pineapple with warm spices for a moist, flavorful dessert. Topped with a tangy orange cream cheese frosting, this cake is perfect for celebrations or a delightful everyday treat.

Instructions

Preheat and prep pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch sheet pan with baking spray to prevent sticking, then set it aside.
Prepare carrots: In a large bowl, shred the carrots using a grater or food processor, then add them directly to the bowl.
Measure pineapple: Spoon 1 cup of crushed pineapple (including juice) into a measuring cup; do not drain the juice for moisture and flavor in the cake.
Combine wet ingredients: Add the pineapple, 3 large eggs, 1/2 cup vegetable oil, 1/2 cup milk, and 1/2 cup orange juice to the bowl with shredded carrots. Whisk everything together until fully combined.
Mix dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 3/4 cup dark brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon kosher salt until evenly mixed.
Combine wet and dry mixture: Add the dry ingredients to the wet mixture. Using a spatula, gently fold the batter just until combined to avoid overmixing which can make the cake dense.
Bake the cake: Pour the batter into the prepared 9×13 pan and smooth the top. Bake for 28 to 30 minutes, checking at 28 minutes. The cake is done when the top springs back to touch and the sides start pulling away from the pan.
Cool and frost: Allow the cake to cool completely before spreading your orange cream cheese frosting or your preferred frosting evenly over the top. Slice and serve.

Notes

Do not drain the pineapple; the juice adds moisture and flavor to the cake.
Use freshly squeezed orange juice for the best citrus flavor in both the cake and frosting.
Check cake doneness early to prevent overbaking; a toothpick inserted should come out clean or with few moist crumbs.
Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
This cake freezes well without frosting for up to 3 months; thaw before frosting and serving.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American