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
Scale
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.
