Super Moist Carrot Pineapple Sheet Cake
Looking for an easy but different sheet cake to make? This carrot pineapple cake is the way to go! You can mix the batter in one bowl and bake it in less than 30 minutes. Made with shredded carrots and crushed pineapple, think of this like a carrot cake’s fun cousin! The pineapple adds moisture and sweetness without changing the base flavor too much. Top this with a layer of cream cheese frosting and some dried pineapple for a fun twist on a classic dessert.
The idea for this cake came to me as I was making these carrot pineapple muffins. They were so easy to make and I had extra ingredients so I figured let’s see what happens if we can make this into a cake!
This cake is made in one bowl, has simple ingredients, and like I mentioned is made in a sheet pan, so theres absolutely nothing fussy about it.
What makes this cake extra special though is that its flavored with a little bit of cinnamon and orange juice. While recipe testing, I wanted a real standout flavor, and using these ingredients all together, I got it!
You might think adding pineapple into a carrot cake is weird, and I totally get it. Here’s the thing though- the moisture from the crushed pineapple (combined with oil) is what keeps this cake so tender and you guessed it- moist. It also makes this cake on the sweeter side so there isnt as much sugar in this recipe as you find in a regular carrot cake like this carrot bundt cake.
And obviously we have to slather this cake with some cream cheese frosting. As a professional baker, I have a few types you can choose from- add a little zing with this orange cream cheese frosting, or try making this cream cheese frosting without butter.
So now that you picked your topping of choice, let’s get to baking!
Crushed pineapple Vs chunks
The crushed pineapple is the way to go because it almost melts into the batter while baking it. This way you get the sweetness and moisture from the pineapple without having to take a bite out of a big chunk. Texture wise, this makes a big difference!
Shredding carrots
The first thing you have to do here is shred your carrots. Yes, yes, im sorry, this might be annoying but it also makes a big difference in the texture. Ive tried baking with pre shredded carrots that you buy from the grocery store but they aren’t grated small enough and they are too chunky to bake with.
Its the exact same reason I say to use crushed pineapple. Because when you shred your own carrots, they melt more into the batter without leaving a weird texture when you bite into it.
You can take out your food processor for this- something I hate doing- so many parts to wash! Or you can use a hand grater, my preferred way.
Measuring the crushed pineapple
The easiest way to do this is just by using a large spoon to spoon the pineapple into a measuring cup to get to one cup. You don’t have to drain it. If you try to pour the pineapple from the can it will end up being more juice than chunks. Use a spoon instead.
Serving
The easy thing about serving this cake is that you don’t have to do any decorations. While the cake is baking, make the frosting.
Once the cake is cool, slather the frosting all over the cake and serve straight from the pan. You can buy some dried pineapple and use that as garnish if you want something a little extra. Or zest an orange on top for a little finesse!
Storing
You can store the cake in an airtight container at room temperature. If you don’t have anything airtight, then wrap the pan in plastic and keep it in the fridge for up to 5 days.
Super Moist Carrot Pineapple Sheet Cake
Ingredients
- 2 cups shredded carrots, 270g (2 large or 3 medium)
- 1 cup crushed pineapple, not drained. Use a spoon to add to measuring cup
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 orange juice
- 3 cups all purpose flour
- 3/4 cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350° F and spray a 9×13 sheet pan with baking spray. Set aside.
- In a large bowl, shred the carrots with a grater or use a food processor and then add it to the bowl.
- Use a spoon to add the 1 cup crushed pineapple to a measuring cup. You dont have to drain it. Just spoon it in.
- Add the 3 eggs, 1/2 cup vegetable oil, 1/2 cup milk, and 1/2 cup orange juice. Whisk well until combined.
- Add the 3 cups all purpose flour, 3/4 cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp kosher salt. Use a spatula to mix only until combined.
- Pour the batter into the pan and bake for 28- 30 minutes. Mine is done at 28. The cake is done when the top is springy and the sides are pulling away from the pan.
- Make the orange cream cheese frosting or other frosting. Once cool, slather on cake and enjoy!
