Eggless Pineapple Carrot Cake

Why I Love This Recipe

I’m not sure that I’ve ever had a cake quite as packed with flavor as this Eggless Pineapple Carrot Sheet Cake is. It’s the perfect springtime cake. This recipe is flavored with fresh carrots, crushed pineapple, and a blend of spices, then iced with a thick layer of cream cheese frosting. A lot of flavors going on here, but they work so well together. This cake is surprisingly simple to make, and you won’t need any fancy ingredients. I know you will love this one as much as we do, so let’s start!

Egg-Free Pineapple Carrot Sheet Cake Highlights

The flavor is rich and spiced but also refreshing since the pineapple brightens up the cake’s flavor. The texture is supremely moist and pillow-soft. Super easy to make! The batter comes together quickly. You don’t even need a mixer. It’s baked as a sheet cake, so there’s no fancy decorating required!

7 – Make the Frosting

8 – Decorate

I added some chopped candied pecans on top, but this is totally optional.

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 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!)

1 – Mix Dry Ingredients

2 – Mix Wet Ingredients

3 – Combine Dry and Wet

4 – Foil in Carrots and Pineapple

5 – Pour Batter into Pan

6 – Bake

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. 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: Unfrosted cake can be stored at room temperature for up to 2 days. Frosted Cake can be stored in the refrigerator for 5 days.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. Also, use your favorite plant-based, dairy-free, or vegan yogurt. 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.