Carrot Cake Sheet Cake
Cook time
Total time
A heavenly Carrot Sheet Cake that is perfect for a crowd. A perfectly-spiced, soft, cake with a whipped cream cheese frosting.
Recipe type: Cake
Serves: 24-30
  • 2½ cups all purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 2½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 eggs, room temperature
  • 2 tsp vanilla extract
  • ¾ cups coconut oil(in liquid form, cooled)
  • ¾ cups buttermilk (room temperature)
  • 2 cups carrots, peeled and grated
  • ½ cup crushed pineapple, liquid drained and squeezed out
  • ¾ cup shredded coconut (sweetened or unsweetened)
  • Whipped Cream Cheese Frosting:
  • 1 8oz package cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups heavy cream
  1. Preheat oven to 350F with rack in the middle position. Grease a large sheet pan 13×18 inch jelly roll pan. Set aside
  2. Sift together flour, baking powder, baking soda, salt, and cinnamon, and nutmeg.
  3. In a stand mixer with a paddle attachment, beat together the sugars, eggs, and vanilla extract on medium high speed for 1 minute. Reduce the speed and slowly add in the coconut oil, and buttermilk. Increase the speed and mix for 1-2 minutes, or until the mixture is light in color. Remove the bowl and with a rubber spatula fold in the flour mixture. Just until mostly all of the flour is incorporated. Then add in the carrots, pineapple and coconut shreds.
  4. Pour the batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes. Let cool as you prepare the frosting.
  5. For the frosting:
  6. In a stand mixer with a whisk attachment on medium speed mix the cream cheese, sugar, and vanilla extract. Mix for 3-4 minutes. Turn the speed to low,, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. If the cake is cool spread the mixture evenly over the cake.
Recipe by Two Sisters Kitchens at