This easy carrot cake is made in a 9×13 pan and topped with the best cream cheese frosting! Perfect for an Easter dessert!
Its only a couple weeks till Easter and yesterday was the first day of spring, so its a perfect time to make this easy carrot cake.
I love how moist carrot cake is, thanks to the oil, brown sugar, crushed pineapple, and shredded carrots. Its perfectly moist throughout, and light cake, with a soft crumb that sticks to your fork as your eating it. You can also sub the pineapple for 1 cup of applesauce instead!
And the cake is topped with THE best cream cheese frosting, its got a little more powdered sugar than my typical cream cheese frosting, which helps it spread more to cover the whole cake in that thick tangy and sweet cream cheese frosting and doesn’t matter that it doesn’t hold its texture quite as well since you won’t be using it for any piping. Its the same cream cheese frosting I’ve used on my pumpkin cake.
You’ll be going back bite after bite to eat more of this cake, and scraping your plate clean to get every last piece of the delicious cake.
If you want more carrot cake desserts:
If you want a layered carrot cake, or even carrot cake made a bit lighter with the help of less sugar, less oil, and greek yogurt, I’ve got those too. Or if you want to make them into individual serving sizes carrot cake cupcakes! And if you’re trying to eating keto, this almond flour carrot cake is a perfect option too!
Now back to the carrot cake at hand. You’ll never regret making this cake, but I think you might regret not making it 😉
Ps. You can add chopped walnuts or pecans to the cake, or top the frosting with them if desired. I didn’t this time.
You can find the cute candy carrot toppers at Target!
Looking for more easy 9×13 cake recipes?
- Pumpkin Cake
- Banana Cake
- Strawberry Cake on Tastes of Lizzy T
- Cookies and Cream Cake on The First Year Blog
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Easy Carrot Cake
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 cup oil (vegetable or canola)
- 1 cup crushed pineapple
- 4 large eggs
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups flour
- 2 cups freshly grated carrots (was about 5 medium carrots for me)
For the Cream Cheese Frosting:
- 8 Oz Cream cheese (Softened)
- 1/2 Cup Butter (Softened)
- 1 Tsp Vanilla
- 3 Cups Powdered sugar
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
- Add in the eggs and stir until just combined.
- Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Stir into the mixture.
- Fold in your grated carrots.
- Pour mixture into a greased 9x13 pan.
- Place into the preheated oven and bake for 37-45 minutes (Mine took 40) or until a toothpick comes out clean.
- Remove from oven and allow to cool completely before frosting. (Place in the fridge to speed up cooling.)
For the Cream Cheese Frosting:
- Beat your cream cheese in a large bowl over medium speed until smooth.
- Add in the butter and continue beating till well blended.
- Add in the vanilla and powdered sugar and continue to mix until the frosting is totally smooth.
- Spread over cooled cake.
Do you think it would still taste ok if I subbed Stevia for the sugar?? I’m very hesitant in where I can make the sugar subs.
I’m not sure, I don’t bake with it. You could try lowering the sugar a bit (about 10% to start), or try using half sugar half stevia.
Looks delicious – if I doubled the recipe, would it be too much batter for a half sheet pan (12×14)? Or should I use 1 1/2 batches?
I believe a half sheet pan is 13×18, but they’re also usually much thinner pans, unless you have a baking dish size I haven’t seen before. So I’d guess the original recipe would fill the pan, since this cake is a couple inches deep, and sheet pan sides are usually only an inch or less high.
Made this today for Easter & it was A-MAZ-ING! I had never tried Carrot Cake w/crushed pineapple before. Couldn’t really taste the pineapple but made cake very moist. YUM! This will be our Easter dessert for now on, easy & fun to make. Thank You!
Next time will add a little ground ginger & cloves as I like it spicy.
So glad you loved it 🙂 Ginger and cloves sound like a great addition.
Pamela Allen says
So easy, moist & delicious! Thank you for sharing this exceptional recipe. Saving forever. 💖
That makes me so happy!! So glad you loved it!
Anna Brennan says
My carrot cake recipe that I’ve been using for years also calls for crushed pineapple.
It’s such a yummy addition.
I only have a 20oz can of pineapple. Is that too much? Making it today
I would just measure out the 1 cup as called for and use the rest of the pineapple for something else. I can’t say what would happened with the extra liquid.
Can I make the cake day before and add frosting day of?
Yeah it should be no problem! Just cover it so it doesn’t dry out in between
Hi! I am interested in subbing the pineapple for applesauce. Should I use unsweetened applesauce?
I usually use unsweetened, either should be ok
Can I add a cup of raisins and a cup of walnuts? Both? It won’t be too much will it?
I think you should be okay, maybe start with 3/4 cup of each and see how the batter looks.
Joanna Su says
I went 1/2 less on brown sugar and 1/4 less
On the white sugar in the cake recipe and it still tasted AMAZNG. instead of pineapple, I used apple sauce. SO MOIST. I loved how simple this recipe was and easy to follow. I did do 3 cups of carrots and then added some cranberries. WOW. My husband said he LOVED the frosting and how moist the cake was.
WILL BE REMAKING!!
Yay! I’m so glad you made it work for you and loved it!
Debra Weldon says
Should the pineapple be drained?
Nope, I just scoop straight from the can!
I can’t wait to try it. Can I add pecans? If so, about how much pecans? How thick will the layer be? Im looking for about 2 and a half to 3 inches high. Thank you
Yes, you can add pecans! I think up to 1 cup chopped, should be fine. I think my cake was probably right in there 2.5 inches maybe. Let me know how it goes!
I tried your recipe this afternoon for hubby’s birthday as Carrot Cake is his favorite. There are only two of us so I was looking for a sheet cake recipe, rather than large layer cake. Your recipe was easy to make, and very moist. The only thing I would change next time is to reduce the sugar as we found it a tad too sweet. I used a 9 x 9″ pan and made muffins with the remainder of the batter. All in all a “keeper recipe”!
Yay! Glad to hear you liked it! You can definitely cut the sugar down next time if you’d like 🙂
Suz in OH says
Made this cake for Easter and was very happy with the results. Did not add the frosting this time as some of my guests prefer to go with out that topping, but the cake was indeed easy and very delicious. Will definitely make again!
So glad you loved it!
Ariel Frank says
I’ve never made carrot cake before and now will be making it for every gathering! So good! And so easy. The only sub I had to make was I used applesauce instead of crushed pineapple – I didn’t have any pineapple in my pantry. And the sub worked great! I definitely want to make it with pineapple next time around, but the applesauce was perfect! The cake was so moist and delicious. Such a crowd pleaser!
So glad you loved it!
Super easy and super delicious!