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
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 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.
