Description
This Carrot Sheet Cake is a moist, flavorful dessert perfect for any occasion. Packed with fresh carrots and crunchy pecans, it’s lightly spiced with cinnamon, ginger, and nutmeg. Finished with a creamy, tangy cream cheese frosting and decorated with chopped pecans and adorable carrot-shaped icing, this cake combines texture, sweetness, and warmth in every bite.
Ingredients
Scale
Cake
- 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 flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons 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
- 1/4 cup butter (softened)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar (or more for sweetness)
- 1 tablespoon lemon juice
Decoration
- Chopped pecans
- Piping carrot decorations or store-bought icing carrots
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 ensure easy removal of the cake after baking.
- Mix wet ingredients: In a large mixing bowl, combine the eggs, both brown and white sugar, the melted and slightly cooled butter, and vanilla extract. Beat thoroughly with a hand mixer or whisk until smooth and well combined.
- Add dry ingredients: Gradually 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 fully mixed. Scrape the bowl sides once or twice to incorporate all ingredients evenly.
- Pulse carrots and pecans: Place peeled carrots and pecans into a food processor fitted with the blade attachment. Pulse just enough to finely chop the ingredients without making them mushy—aim for a textured confetti consistency.
- Finish the batter: Gently fold the chopped carrots and pecans into the cake batter ensuring even distribution throughout the mixture.
- Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack.
- Make the frosting: Beat together the 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.
- Decorate: Spread the cream cheese frosting evenly over the cooled cake. Top with chopped pecans and pipe carrot-shaped decorations or use store-bought icing carrots to add rustic, charming details.
Notes
- Using all dark brown sugar yields a richer color and deeper flavor.
- Do not over-process the carrots and pecans to maintain a nice texture.
- Ensure cake is completely cooled before frosting to prevent the frosting from melting.
- Adjust powdered sugar in frosting depending on sweetness preference.
- Parchment paper lining helps with easy removal and cleanup.
