If you love moist, flavorful cakes that bring warmth and comfort with every bite, then you are absolutely going to adore this Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe. It’s a delightful twist on traditional carrot cake, baked in a convenient sheet pan for easy slicing and sharing. The tender crumb baked with cinnamon, nutmeg, and a generous amount of fresh carrots is complemented beautifully by a luscious cream cheese frosting studded with crunchy pecans. This recipe is like a big, cozy hug in dessert form and perfect for everything from family gatherings to a simple afternoon treat.
Ingredients You’ll Need
Each ingredient in this Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe is thoughtfully chosen to build layers of flavor, texture, and look that irresistible. The magic lies in how simple pantry staples blend seamlessly with fresh carrots and pecans to create a cake that’s both classic and comforting.
- 4 large eggs: They provide structure and richness that keep the cake moist and fluffy.
- 1 cup brown sugar: Opt for light or dark for added depth; dark brown sugar will give the cake a richer flavor and beautiful color.
- 1/2 cup white sugar: Balances sweetness and helps with the cake’s delicate crumb.
- 2/3 cup melted butter: Adds moisture and a subtle buttery flavor; be sure it’s slightly cooled before mixing.
- 1 teaspoon vanilla extract: Enhances overall flavor with its warm, aromatic notes.
- 2 cups flour: The foundation that holds everything together.
- 2 teaspoons baking soda: Provides essential leavening for a light texture.
- 1 teaspoon baking powder: Supports rise and fluffiness alongside baking soda.
- 2 teaspoons cinnamon: Brings that signature smoky sweetness essential in carrot cake.
- 1/4 teaspoon ground ginger: Adds a slight zesty warmth.
- 1/8 teaspoon ground nutmeg: Offers a hint of nutty spice for complexity.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1 pound peeled carrots: Roughly chopped and pulsed for texture and natural sweetness.
- 1.5 cups pecans: Provides crunch and buttery nuttiness.
- 1/4 cup softened butter: For the frosting’s creamy base.
- 8 oz cream cheese: The star ingredient in the frosting, adding tang and silkiness.
- 1/2 cup powdered sugar: Sweetens the frosting to perfection; adjust for your taste.
- 1 tablespoon lemon juice: Brightens the frosting with a fresh zing.
- Chopped pecans and frosting carrots: For that charming finishing touch.
How to Make Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. This simple prep ensures your cake won’t stick and will come out perfectly shaped for slicing.
Step 2: Mix the Wet Ingredients
Grab a large mixing bowl and combine the eggs, both brown and white sugar, melted butter (make sure it’s just cooled a bit), and vanilla extract. Use a hand mixer or whisk to beat everything well until it’s smooth and glossy. This step starts building the backbone of your cake’s rich flavor and moist texture.
Step 3: Add the Dry Ingredients
Sprinkle the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt evenly over the wet mixture. Turn your mixer on low to gently blend these in, creating a smooth batter without overmixing. Don’t forget to scrape the sides so you don’t miss any hidden pockets of flour or spices.
Step 4: Pulse Carrots and Pecans
In a food processor fitted with the blade attachment, pulse the peeled carrots and pecans until they resemble textured confetti. Aim for finely chopped bits that add moistness and crunch but avoid turning into a puree—it’s all about that delightful texture in each bite.
Step 5: Combine Carrots and Nuts into the Batter
Fold the pulsed carrot and pecan mixture gently into your batter. This step is vital for distributing those natural flavors and textures throughout the cake so every slice is packed with goodness.
Step 6: Bake
Pour the batter into your prepared pan and spread it evenly. Pop it into the oven and bake for exactly 35 minutes or until a toothpick inserted in the center comes out clean. Patience here is rewarded with a wonderfully tender cake base. Let it cool completely right there on a wire rack before moving on to the frosting.
Step 7: Make the Cream Cheese Frosting
While the cake cools, beat together the softened butter, cream cheese, powdered sugar, and lemon juice until your frosting turns light, smooth, and fluffy. This luscious layer is the crowning glory and brings a tangy sweetness that perfectly offsets the spice-laden cake beneath.
Step 8: Decorate with Love
Spread the frosting evenly over your cooled cake, then sprinkle with chopped pecans and adorn with little carrot-shaped decorations if you like. Don’t aim for perfection here; the rustic charm makes it feel homemade and inviting.
How to Serve Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe
Garnishes
A sprinkle of extra chopped pecans brings a satisfying crunch and nutty finish that pairs beautifully with the creamy frosting. For a playful touch, add small piped carrot shapes from colored frosting or edible carrot decorations—these details make your cake look festive and whimsical.
Side Dishes
This cake is wonderful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A cup of strong coffee or lightly spiced chai tea complements the warm spices and cream cheese tang perfectly, making each bite even more enjoyable.
Creative Ways to Present
For a crowd, cut the sheet cake into neat squares and serve on a decorative platter with a scattering of additional pecans for texture. You can also layer slices with extra frosting between them as mini cake sandwiches. For parties, a rustic, uncluttered presentation with fresh carrot greens or edible flowers adds natural charm.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your carrot sheet cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it refrigerated is best to maintain freshness, especially because of the cream cheese frosting.
Freezing
You can freeze this cake either plain or frosted. Wrap it well in plastic wrap and then in foil to prevent freezer burn. Frozen carrot sheet cake stays good for up to three months. When ready, thaw overnight in the fridge for ideal texture and flavor.
Reheating
If you prefer your cake slightly warmed, slice and heat individual portions in the microwave for about 10 seconds. This gentle warming softens the frosting and heightens the flavors, making it feel freshly baked again.
FAQs
Can I substitute the pecans for another nut?
Absolutely! Walnuts are a classic alternative and work beautifully with carrot cake. You could also use almonds or hazelnuts for a different crunch and flavor profile.
Is it necessary to peel the carrots?
Peeling helps achieve a smoother texture and more even consistency in the cake, but if your carrots are well washed and fresh, leaving some peel on is fine and adds a bit of extra nutrients and rustic character.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that’s suitable for baking, and ensure your baking powder and other ingredients are gluten-free. The texture might be slightly different but still delicious.
How long does the cream cheese frosting keep?
Once made, the cream cheese frosting should be stored refrigerated and is best used within 3-4 days for freshness and safety.
Can I use pre-shredded carrots instead of pulsing chunks?
You can, but pulsing chunks help maintain the perfect texture, avoiding excess moisture and mushiness. Pre-shredded carrots might introduce more liquid, slightly altering the cake’s consistency.
Final Thoughts
This Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe is a heartfelt classic elevated to its best form. It’s a wonderful way to celebrate the humble carrot in a dessert that’s bursting with spice, creaminess, and crunch. Whether you’re baking for family, friends, or just to treat yourself, this cake promises to bring smiles all around. Give it a try—you’ll soon find it becoming a go-to favorite in your baking repertoire!
Print
Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 15 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Sheet Cake offers a moist and flavorful twist on a classic favorite, featuring finely chopped carrots and pecans folded into a spiced batter. Topped with a creamy, tangy cream cheese frosting and decorated with crunchy pecans and cute carrot-shaped icing, this cake is perfect for gatherings and special occasions.
Ingredients
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 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)
- Frosting carrots or piping carrot decorations (optional)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set it aside.
- 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 fully combined and slightly fluffy.
- 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 smooth and thoroughly mixed. Scrape down the sides of the bowl 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 until finely chopped and textured like confetti—not pureed or mushy.
- Finish the batter: Fold the finely chopped carrots and pecans gently into the cake batter until evenly distributed.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Make the frosting: Beat together softened butter, cream cheese, powdered sugar, and lemon juice until light, creamy, and smooth. 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 or place frosting carrot decorations to add a charming rustic appearance.
Notes
- For a richer flavor and deeper color, use all dark brown sugar instead of mixing light and dark.
- Make sure the melted butter is slightly cooled before mixing with eggs to prevent curdling.
- Do not over-process the carrots and pecans to maintain texture in the cake.
- The cake is best served after it has fully cooled and the frosting has set.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- If you prefer a sweeter frosting, increase the powdered sugar gradually to avoid making it too stiff.
