Description
This moist and flavorful Carrot Sheet Cake is a delightful twist on the classic carrot cake, baked in a convenient 9×13-inch pan. Packed with finely pulsed carrots and crunchy pecans, it’s spiced perfectly with cinnamon, ginger, and nutmeg. Topped with a creamy, tangy cream cheese frosting and garnished with chopped pecans and charming carrot decorations, this cake is perfect for any celebration or cozy dessert craving.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 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
Vegetables and Nuts
- 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
- Chopped pecans (for topping)
- Frosting carrots or piping 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 to prepare for the batter.
- Mix wet ingredients: In a large mixing bowl, combine the eggs, brown sugar, white sugar, melted and slightly cooled butter, and vanilla extract. Beat thoroughly using a hand mixer or whisk until the mixture is 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 combined. Scrape the sides of the bowl to incorporate any stuck ingredients.
- Pulse carrots and pecans: Place the peeled carrots and pecans into a food processor with the blade attachment. Pulse carefully until the mixture resembles finely chopped confetti—it should be textured, not mushy or pasty.
- Finish the batter: Gently fold the finely chopped carrots and pecans into the cake batter until evenly distributed.
- Bake: Pour the batter into the prepared pan and spread it evenly. Place it in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely in the pan on a wire rack before frosting.
- Make the frosting: In a clean mixing bowl, beat together the softened butter, cream cheese, powdered sugar, and lemon juice until the mixture is light, smooth, and creamy. Adjust sweetness by adding more powdered sugar if desired.
- Decorate: Spread the prepared frosting evenly over the cooled cake. Top with chopped pecans and pipe on carrot-shaped decorations, either homemade or store-bought, aiming for a rustic and charming look rather than perfection.
Notes
- Use all dark brown sugar for a richer flavor and color.
- Pulsing the carrots and pecans instead of grating or finely chopping ensures a nice texture without becoming mushy.
- Let the cake cool completely before frosting to avoid melting or sliding of the frosting.
- Adjust the powdered sugar in the frosting to your sweetness preference.
- Decorations with carrots add a festive touch but can be omitted if desired.
