This Eggless Pineapple Carrot Sheet Cake is a delightful combination of flavors. It’s rich and spiced but also fresh and bright. Packed with flavor, naturally moist, and allergy-friendly, this Eggless Pineapple Carrot Sheet Cake is the perfect treat for any season! No eggs, no mixer, no fuss — just simple ingredients and delicious results.
Oriana’s Thoughts On The Recipe
I’ve always had a soft spot for carrot cake, but when I created this Eggless Pineapple Carrot Sheet Cake, it quickly became a family favorite! The pineapple adds such a lovely brightness to the warm spices, and the texture? So soft and moist, you’d never guess it’s egg-free. I love that it’s not only easy to make — no mixer required! — but also allergy-friendly. With a few simple swaps, you can make it dairy-free and even gluten-free, so no one has to miss out. It’s the kind of cake that brings everyone around the table, forks ready!
What I Love About This Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking powder and baking soda: Make sure they’re not expired.
- Spices: ground cinnamon, nutmeg, ginger, and cloves.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Oil: Light-tasting oil, such as vegetable or canola, or any light-tasting oil of your preference.
- Sugars: You’ll need brown sugar and granulated sugar for this recipe.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. Learn How to Make Sour Cream at Home!
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy, even plant-based.
- Pure Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Carrots: When baking with carrots, my #1 tip is to shred whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
- Pineapple: I recommend crushed pineapple instead of chunks since it acts more like a wet ingredient rather than an optional add-in. Use fresh or canned. (If you’re a fan of pineapple, try this eggless pineapple upside-down cake recipe next!)
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Step 2 – Mix Wet Ingredients
Step 3 – Combine Dry and Wet
Step 4 – Foil in Carrots and Pineapple
Step 5 – Pour Batter into Pan
Step 6 – Bake
Step 7 – Make the Frosting
Step 8 – Decorate
I added some chopped candied pecans on top, but this is totally optional.
Quick Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Storing & Freezing Instructions
Store: An Unfrosted cake can be stored at room temperature for up to 2 days. Frosted Cake can be stored in the refrigerator for 5 days.
Freeze: Unfrosted cake can be frozen for up to 2 months. Let the cake cool completely. Make sure to wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. I also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.
Frequently Asked Questions
Yes, you can. I’d recommend stirring in a heaping 1/2 cup when you add the carrots and pineapple. The amount is up to you; about 1/2 cup should be a good amount.
If you are not a fan of cream cheese frosting, you can beat one cup of whole milk Greek yogurt with one cup of heavy cream until soft peaks. Add 2-3 tablespoons sugar (granulated or powdered) plus 1 teaspoon of pure vanilla extract and continue to whip until the peaks hold when the whisk is lifted. You can also use Vanilla Buttercream.
Yes, for a layer cake, divide the batter between two 8-inch (20-cm) round cake pans lined with parchment paper. Bake at 350ºF (180ºC) for about 30-35 minutes; use a toothpick to test for doneness.
You can use the batter from my Favorite Carrot Cake instead.
You can absolutely make these into cupcakes. Bake cupcakes for about 19-22 minutes at the same temperature. Use a toothpick to check for doneness.
Try These Egg-Free Cake Recipes Next!
Recipe Card
Eggless Pineapple Carrot Sheet Cake
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
For the Eggless Pineapple Carrot Cake
- 3 cups (420 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon (4 g) salt
- 3/4 cup + 3 tablespoon + 1 teaspoon (230 ml) neutral-tasting oil, such vegetable or canola
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 1/2 cup (100 g) (120 ml) milk
- 2 teaspoons (10 ml) vanilla
- 2 cups (260 g) carrots, shredded
- 1 cup (8 oz – 225 g) crushed pineapple, drained
For the Cinnamon Cream Cheese Frosting
- 8 oz (224 g) full-fat block cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 1/3 cups (400 g) confectioners’ sugar
- 1/2 – 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Candied pecan to decorate, chopped (optional)
Instructions
Make the Cake:
- Preheat the oven to 350ºF (180ºC). Line a 9-x-13-inch (35-x-24-cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, whisk together oil and sugars until well blended. Add milk, sour cream, and vanilla; mix to incorporate.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots and pineapple.
- Spread batter into the prepared pan.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set it on a wire rack. Allow cooling completely.
Make the Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter and cream cheese until smooth and creamy, about 3 – 4 minutes
- Reduce mixer speed to low, add 1 cup of confectioners’ sugar, and keep mixing until incorporated. Add cinnamon, vanilla, and salt. Once incorporated, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
- Spread the frosting on the cooled cake. Sprinkle candied pecans on top, if desired.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Thank you, thank you for this delicious carrot cake recipe! Totally bonus that it is egg free as while I love eggs, they don’t love me back;-). Your the spices, pineapple, and sour cream tick all the ingredient boxes that I’ve been looking for – yum!
Hello Laura! That made me smile—“they don’t love me back” is too relatable 😊 I’m so glad this one checked all your boxes! The spices, pineapple, and sour cream really do make it extra special. Thanks so much for trying it and sharing!
Hi Oriana,
Thank you for the detailed instructions you give because, although I am not new to cooking, I am new to eggless baking. I don’t want to rate this recipe yet because I tried it once and will wait for your advice before trying it again. My cake still was not done after 60 min so I continued to bake until the tester came out clean (at about 70 min). The middle of the cake was very gummy, although the flavor was good. I would like to try again. Any suggestions?
Hi Tulsi! Thank you so much for your thoughtful message—I really appreciate you taking the time to share your experience, especially as you’re diving into eggless baking. 💛 This recipe was specifically developed to be baked in a sheet pan, so I’m curious—what size and type of pan did you use? That can definitely affect the bake time and texture. Also, 60 minutes is quite long for this cake, so I wonder if the oven might not have been heating evenly. As I always say, every oven is different, so baking times always have to be taken with a grain of salt. Also, oven thermostats can be wildly off, and that will all affect baking time. If you’d like, we can troubleshoot together! I’d love to help you get that perfect, fluffy texture next time. 😊
I used a 9 x 13 ” pan.
I am wondering if it was the pineapple. I used fresh pineapple and just drained off excess juice, but am now thinking I should have “squeezed” out the juice. Would mincing the pineapple more be better?
Thanks for your advice.
Hi Tulsi! You are very welcome. Fresh pineapple can definitely add extra moisture, even if it’s drained, so giving it a gentle squeeze in a paper towel or clean kitchen towel would help next time 😊 Mincing it a bit smaller (I use crushed Pineapple) can also help it distribute more evenly in the batter. I’m happy to help you troubleshoot so it turns out perfectly for you! 💕
If I want to make 1 8″ round pan, should I just halve the ingredients?
Hello Lakshmi! Yes, you can halve the ingredients to make a single 8″ round pan. 😊 Just keep an eye on the baking time, as it may need slight adjustments—start checking a bit earlier to avoid overbaking. Let me know how it turns out!
Your recipes are always superb and comes out so perfectly, If I want to skip carrots 🥕 then how can I subtitute that in this recipe?? Can I add that amount of crushed pineapples ???
Hello Ani Mishra! I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
How can I substitute the refined sugar? Could I use bananas in same amount?
Hello Hersha! I have tested this recipe with other ingredients. Keep in mind that when you substitute or swap ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this cake and it was delicious indeed
Hello Gail! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Hi hi! I wanted to make these into cupcakes but looking at the weights of the ingredients I think I would get 24 rather than 12, is that correct?
Hello Ellie! Yes, you probably will get more than 12. I would say between 18 -20. Please remember not to fill the cavity of the cupcakes more than 3/4 full. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sounds yummy and simple to make !!
I will definitely try it 👍🏻
Thanks
Hello KK! Thanks for your interest in my recipe. Please come back and let me know how you like it =)