Moist Carrot Sheet Cake Recipe (9×13 Pan)

This carrot cake sheet cake is baked in a 9×13 pan. It’s perfectly spiced, ultra moist, and finished with a rich brown butter frosting. No stacking required—just an easy sheet cake that feeds a crowd and stays soft for days.

If you’ve had carrot cake that’s either dense and heavy or dry and crumbly, this recipe strikes the right balance. Freshly grated carrots, vegetable oil, sour cream, dark brown sugar, and well-drained crushed pineapple combine to create a tender, fluffy crumb with lasting moisture.

Ideal for Easter, Mother’s Day, spring birthdays, or any gathering, this carrot sheet cake is simple to make and always a crowd-pleaser.

Why This Carrot Cake Sheet Cake Works

• Baked in a single 9×13 pan—no layers or stacking needed.
• Stays soft for several days when stored properly.
• Ultra moist from grated carrots, oil, sour cream, and crushed pineapple.
• Warmly spiced with cinnamon and nutmeg for classic carrot-cake flavor.
• Makes a large batch to feed a crowd without complicated decorating.

Ingredients for this Carrot Cake Sheet Cake

Below are the ingredients used for the cake and the brown butter frosting. Quantities and full instructions are included in the recipe section further down.

• All-Purpose Flour: Provides the cake’s structure.
• Baking Powder & Baking Soda: Leavening to help the cake rise.
• Ground Cinnamon & Nutmeg: Add warm, aromatic spice.
• Salt: Balances sweetness and enhances flavor.
• Vegetable Oil: Keeps the cake moist and tender.
• Dark Brown Sugar & Granulated Sugar: Brown sugar adds moisture and depth; granulated sugar balances texture.
• Eggs: Bind and enrich the batter.
• Vanilla Extract: Enhances overall flavor.
• Fresh Grated Carrots: Provide natural sweetness and moisture—fresh is best.
• Sour Cream: Adds richness and keeps the crumb tender.
• Crushed Pineapple (drained well): Boosts moisture and flavor; drain thoroughly to avoid a soggy batter.
• Chopped Pecans or Walnuts (toasted, optional): Add crunch and flavor.
• Shredded Coconut (optional): Adds texture and a hint of sweetness.

How to Make It

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk the vegetable oil with the brown and granulated sugars until smooth. Add the eggs and vanilla, then whisk until fully combined.
4. Stir in the grated carrots, the sour cream, and the well-drained crushed pineapple.
5. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Fold in the toasted nuts and shredded coconut if using. Avoid overmixing to keep the cake light.
6. Pour the batter into the prepared pan and spread it into an even layer. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The top should be golden and set.
7. Cool the cake completely in the pan to room temperature before frosting. Cooling fully prevents the frosting from melting and ensures a smooth finish.

Brown Butter Frosting & Decorating

1. To make the brown butter frosting, brown unsalted butter in a saucepan until the solids turn golden and smell nutty. Chill until it solidifies slightly but is still soft.
2. Cream the browned butter with softened regular butter until smooth. Gradually add sifted powdered sugar, vanilla, and a pinch of salt. Mix in cold heavy cream, 1 tablespoon at a time, until you reach a fluffy, spreadable consistency.
3. Frost the chilled cake with an offset spatula. For a playful finish, set aside a small amount of frosting, tint it orange and green, and pipe small carrot decorations across the top.

Frequently Asked Questions

Recipe: Carrot Sheet Cake with Brown Butter Frosting

Cake Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 1/4 cups packed dark brown sugar
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups freshly grated carrots
• 1/2 cup sour cream, at room temperature
• 1/2 cup crushed pineapple, well drained
• 1 cup chopped pecans or walnuts, toasted (optional)
• 1/2 cup shredded coconut (optional)

Brown Butter Frosting Ingredients

• 3/4 cup unsalted butter, browned and cooled until soft
• 1/4 cup unsalted butter, softened
• 3 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5–6 tablespoons heavy cream, cold

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch pan or line with parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk oil with both sugars until smooth. Add eggs and vanilla; combine well.
4. Fold in grated carrots, sour cream, and drained pineapple.
5. Gently mix in dry ingredients until just combined. Fold in nuts and coconut if using.
6. Pour batter into the prepared pan and bake 28–30 minutes, until a toothpick comes out with a few moist crumbs. Let cool completely.
7. For frosting: beat browned butter with softened butter until creamy. Gradually add powdered sugar, vanilla, and salt. Add heavy cream 1 tablespoon at a time until fluffy and spreadable.
8. Spread frosting over the cooled cake. Decorate as desired.

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