Description
This Carrot Sheet Cake is a moist and flavorful dessert featuring finely chopped carrots and pecans folded into a spiced batter. Baked in a sheet pan for easy serving, it’s topped with a creamy, tangy cream cheese frosting and garnished with chopped pecans and charming carrot decorations. Perfect for gatherings, this cake offers a delightful balance of warm spices and nutty texture.
Ingredients
Scale
Cake Ingredients
- 4 large eggs
- 1 cup brown sugar (light or dark)
- 1/2 cup white sugar
- 2/3 cup melted butter (slightly cooled)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pound peeled carrots (cut into rough chunks)
- 1.5 cups pecans
Frosting Ingredients
- 1/4 cup butter (softened)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar (or more to taste)
- 1 tablespoon lemon juice
- Chopped pecans for topping
- Piping carrot decorations or store-bought icing carrots for garnish
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set it aside to prepare for the batter.
- Mix wet ingredients: In a large mixing bowl, combine the eggs, brown sugar, white sugar, melted (and slightly cooled) butter, and vanilla extract. Beat well using a hand mixer or whisk until smooth and well combined.
- Add dry ingredients: Sprinkle the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt over the wet mixture. Beat on low speed until the batter is smooth and uniformly mixed. Scrape the bowl sides to incorporate all ingredients properly.
- Pulse carrots and pecans: Place peeled carrot chunks and pecans into a food processor fitted with the blade attachment. Pulse briefly until finely chopped but still textured like confetti, avoiding a mushy or pasty consistency.
- Finish the batter: Gently fold the processed carrot and pecan mixture into the cake batter until well combined and evenly distributed.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely on a wire rack.
- Make the frosting: Beat together softened butter, cream cheese, powdered sugar, and lemon juice until the frosting is light, smooth, and creamy. Adjust sweetness by adding more powdered sugar if desired.
- Frost and decorate: Spread the cream cheese frosting evenly over the cooled cake. Garnish with chopped pecans and pipe carrot decorations or add store-bought icing carrots for a charming rustic finish.
Notes
- Using all dark brown sugar deepens the flavor and color of the cake.
- Pulse the carrots and pecans just enough to finely chop without pureeing for the best texture.
- Allow the cake to cool completely before frosting to prevent melting or sliding.
- Adjust powdered sugar in the frosting to suit your preferred sweetness.
- Parchment paper lining ensures easy removal and cleanup.
