Eggless Pineapple Carrot Sheet Cake

This Eggless Pineapple Carrot Sheet Cake is a delightful combination of flavors. It’s rich and spiced but also fresh and bright. Easy to make with simple ingredients. Step-by-step photo tutorial and lots of tips included.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 697kcal

Author Oriana Romero

Equipment

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) light 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 (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 (224g) 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.

Notes

Store: 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.

Round Cake Pans: For a layer cake, divide the bather between two 8-inch (20-cm) round cake pans lined with parchment paper. Bake at to 350ºF (180ºC) for 30-35 minutes. Baking times vary, so keep an eye on yours. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Allow the cakes to cool completely in the pans, set on a wire rack. The cakes must be completely cool before assembling and frosting.

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.

Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven 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 stated in the recipe.
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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition