If you’re craving a dessert that’s bursting with wholesome flavor yet indulgently moist, the Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe is an absolute winner. Imagine tender, spiced cake infused with the natural sweetness of fresh carrots, layered with a luscious cream cheese frosting, and finished off with crunchy pecans that add the perfect texture contrast. This delightful sheet cake is my go-to for celebrations, cozy afternoons, or anytime I want to impress with something that tastes both comforting and exciting. It’s a brilliant way to enjoy a classic carrot cake twist in a simple, easy-to-slice sheet form.
Ingredients You’ll Need
These ingredients come together seamlessly, each playing an essential role in creating the vibrant flavors, moist texture, and inviting aroma that make this Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe so memorable. From the warm spices to the fresh carrots and buttery frosting, everything works in harmony.
- 4 large eggs: Acts as the binding agent, adding richness and structure to the cake.
- 1 cup brown sugar (light or dark): Provides deep molasses notes, enhancing the cake’s moisture and color.
- 1/2 cup white sugar: Adds balanced sweetness without overpowering the spices.
- 2/3 cup melted butter (slightly cooled): Infuses a tender, buttery crumb that keeps the cake moist.
- 1 teaspoon vanilla extract: Elevates the sweetness and rounds out the spices beautifully.
- 2 cups flour: The base that gives the cake its body and delicate crumb.
- 2 teaspoons baking soda: Helps the cake rise and stay light.
- 1 teaspoon baking powder: Provides a gentle lift alongside the baking soda.
- 2 teaspoons cinnamon: The star spice that brings warmth and depth to the cake.
- 1/4 teaspoon ground ginger: Adds a subtle zing that complements the cinnamon.
- 1/8 teaspoon ground nutmeg: A hint of nutmeg introduces a cozy, aromatic note.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 pound peeled carrots (cut into rough chunks): Brings natural sweetness and texture to every bite.
- 1.5 cups pecans: Chopped pecans add buttery crunch and a nutty contrast.
- 1/4 cup butter (softened): For the frosting base, creating a silky texture.
- 8 oz cream cheese (softened): Gives the frosting its classic tangy, creamy allure.
- 1/2 cup powdered sugar: Sweetens the frosting to silky perfection—adjust to your taste!
- 1 tablespoon lemon juice: Adds a fresh brightness that cuts through the richness of the frosting.
- Chopped pecans and frosting carrots (optional): These finishing touches make the cake look adorable and add extra flavor.
How to Make Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating 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 your cake later. This simple step saves you from frosting fuss and keeps your cake beautifully intact.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the eggs, brown and white sugars, melted butter (cooled just enough so it doesn’t cook the eggs), and vanilla extract. Use a hand mixer for speed or a whisk if you’re feeling a bit old-school—either way, beat until the mixture is smooth and cheerful. This blend is where the magic begins with moisture and sweetness marrying perfectly.
Step 3: Add the Dry Ingredients
Sprinkle the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt evenly over the wet ingredients. Beat on low speed gently until everything melds into a smooth batter. Don’t forget to scrape the sides of your bowl once or twice; there’s always some flour waiting patiently to be mixed in.
Step 4: Chop Carrots and Pecans
Place the peeled carrots and pecans into a food processor fitted with a blade attachment. Pulse carefully until you achieve a texture resembling confetti—finely chopped but definitely not mushy. This step ensures your cake boasts delightful bursts of texture without turning the cake batter into puree.
Step 5: Combine Carrots and Nuts with Batter
Gently fold the processed carrots and pecans into the cake batter using a spatula or spoon. This distributes their wonderful texture and flavor evenly throughout the cake without deflating your perfectly risen batter.
Step 6: Bake Your Cake
Pour the batter into your prepared baking pan and spread it out evenly. Pop it in the oven and bake for about 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, transfer the pan to a wire rack and let the cake cool completely before frosting—patience here ensures your frosting stays glossy and smooth on top.
Step 7: Prepare the Cream Cheese Frosting
In a mixing bowl, beat together the softened butter, cream cheese, powdered sugar, and lemon juice until light, smooth, and creamy. Take a moment for a quick taste check—feel free to add more powdered sugar if you want an extra sweet frosting treat. The tang from the lemon juice makes this frosting uniquely refreshing.
Step 8: Frost and Garnish
Spread your luscious cream cheese frosting evenly over the cooled cake surface. Sprinkle chopped pecans on top and arrange piping carrot decorations or store-bought icing carrots if you’re feeling decorative. Remember, rustic charm is the goal—it’s all about that home-baked love and personality!
How to Serve Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe
Garnishes
A simple sprinkle of chopped pecans adds texture and crunch, balancing the soft, spiced cake and creamy frosting perfectly. Piping small carrot-shaped frosting accents (or even edible carrot decorations) brings a playful, festive touch. You can also dust a little cinnamon or nutmeg over the top for extra aroma and visual appeal.
Side Dishes
This carrot sheet cake shines on its own, but pairing it with a cup of freshly brewed coffee, chai tea, or a warm glass of milk creates a cozy, inviting experience that’s hard to resist. For a special occasion, add a scoop of vanilla bean ice cream or a dollop of whipped cream to turn it into an elegant dessert.
Creative Ways to Present
Cut your carrot sheet cake into bite-sized squares for a charming dessert platter at parties. For brunch, serve with a bowl of fresh berries or a drizzle of honey on the side. Wrapping individual slices in parchment paper and tying them with twine makes a beautiful homemade gift for neighbors or friends—sharing your favorite Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe has never felt so heartfelt.
Make Ahead and Storage
Storing Leftovers
Keep your frosted carrot sheet cake tightly covered with plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, pop it into the refrigerator where it can stay moist and delicious for up to five days.
Freezing
If you want to prepare ahead or save some for later, freeze unfrosted cake layers wrapped in plastic wrap, then foil, for up to three months. Once thawed, add the cream cheese frosting freshly for the best texture. You can also freeze the whole frosted cake, but expect slight changes in frosting texture upon thawing.
Reheating
Because this cake is super moist, reheating isn’t necessary, but if you prefer a warm slice, microwave individual pieces for about 10 seconds. Avoid heating the frosting directly to prevent melting; instead, consider removing the frosting before warming and adding it back on cool slices for perfect enjoyment.
FAQs
Can I substitute nuts if I am allergic?
Absolutely! For those with nut allergies, sunflower seeds or toasted coconut flakes make a great alternative to pecans, offering a similar crunch and added flavor without the risk.
How can I make this recipe vegan?
To veganize this Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe, substitute eggs with flax eggs or applesauce, use a plant-based butter and cream cheese alternative, and ensure your sugar is vegan-friendly. The spices and carrots remain perfect as is!
Is it possible to make the cake gluten-free?
Yes! Use a reliable gluten-free flour blend in place of regular flour, and double-check that your baking powder and spices are gluten-free. This swap will keep the texture tender and the flavors intact.
Can I prepare the cake a day ahead?
Definitely! Baking the cake and preparing the frosting a day ahead actually helps the flavors meld beautifully. Just frost the cake before serving to keep it looking fresh and vibrant.
What’s the best way to achieve that perfect confetti texture with carrots and pecans?
Pulse the carrots and pecans in a food processor using short, controlled bursts so they break down finely but maintain texture. Avoid over-processing, which can turn your mix into a mushy paste and affect the cake’s crumb.
Final Thoughts
Trust me, once you try this Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe, it will become a beloved staple in your kitchen. The blend of warm spices, fresh carrots, creamy frosting, and nutty crunch is simply irresistible. So go ahead and bake this beauty for your next gathering or a special treat—you’ll be sharing more than just cake; you’ll be sharing a hug in every bite!
Print
Carrot Sheet Cake with Cream Cheese Frosting and Pecan Garnish Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes (includes cooling time)
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Sheet Cake recipe offers a moist, flavorful cake packed with finely chopped carrots and pecans, spiced with cinnamon, ginger, and nutmeg. Topped with a smooth and creamy cream cheese frosting enhanced by a touch of lemon juice and decorated with chopped pecans and cute carrot-shaped icing, it’s a delightful dessert perfect for gatherings and celebrations.
Ingredients
Cake
- 4 large eggs
- 1 cup brown sugar (light or dark, or a mix)
- 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
- 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 decoration
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, ginger, nutmeg, and salt over the wet mixture. Beat on low speed until smooth and thoroughly combined. Scrape the sides of the bowl once or twice to incorporate all ingredients evenly.
- Pulse carrots and pecans: Add the peeled carrots and pecans to a food processor fitted with the blade attachment. Pulse several times until finely chopped but still textured like confetti—not pureed or mushy.
- Finish the batter: Gently stir the chopped carrot and pecan mixture into the cake batter until evenly distributed.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack in the pan before frosting.
- Make the frosting: Beat the softened butter, cream cheese, powdered sugar, and lemon juice together until the mixture is light, smooth, and creamy. Adjust sweetness by adding more powdered sugar if desired.
- Decorate: Spread the frosting evenly over the cooled cake. Top with chopped pecans and decorate with piping carrot shapes or store-bought icing carrots. Aim for a rustic, charming look rather than perfection.
Notes
- Using all dark brown sugar will give the cake a richer color and more intense flavor.
- Be careful not to over-process the carrots and pecans in the food processor; keep them textured to maintain the cake’s bite and moistness.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts if preferred.
- For a sweeter frosting, add more powdered sugar to taste.
- Store the cake in the refrigerator after frosting because of the cream cheese topping; bring to room temperature before serving for best flavor.
