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.

Ingredients

Scale

Cake Ingredients

2 cups shredded carrots (270g; about 2 large or 3 medium carrots)
1 cup crushed pineapple (with juice, not drained)
3 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup orange juice
3 cups all-purpose flour
3/4 cup dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Frosting (recommended)

Orange cream cheese frosting (optional, prepare separately)

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

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 320 kcal
Sugar: 24 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: carrot cake, pineapple cake, sheet cake, moist carrot cake, orange cream cheese frosting, easy carrot cake