Description
This Carrot Sheet Cake is a moist, flavorful dessert perfect for gatherings and celebrations. Made with finely chopped carrots and pecans for texture and enriched with warm spices like cinnamon, ginger, and nutmeg, it offers a delightful balance of sweetness and spice. Topped with a creamy homemade cream cheese frosting and garnished with chopped pecans and decorative carrots, this cake is both visually appealing and delicious.
Ingredients
Scale
Cake
- 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 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
- 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 garnish
- 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 ensure easy removal of the cake after baking.
- 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 the mixture is smooth and combined.
- 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 the batter is smooth and well mixed, scraping down the sides of the bowl once or twice to incorporate all ingredients.
- Pulse carrots and pecans: Add the peeled carrots and pecans to a food processor fitted with the blade attachment. Pulse until finely chopped but still textured, resembling confetti rather than baby food, to maintain a pleasant bite in the cake.
- Finish the batter: Stir the finely chopped carrots and pecans into the cake batter until evenly distributed.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Make the frosting: Beat together the softened butter, cream cheese, powdered sugar, and lemon juice until the mixture is light, smooth, and creamy. Taste the frosting and add more powdered sugar if you prefer a sweeter topping.
- Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped pecans on top and add decorative piping carrots or store-bought icing carrots for a rustic and charming presentation.
Notes
- For a richer color and flavor, use all dark brown sugar instead of a mix of light and dark.
- Ensure the melted butter is slightly cooled before mixing with eggs to avoid cooking them.
- Do not over-process carrots in the food processor; a finely chopped texture is preferred over pureed.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the frosted cake in the refrigerator if not serving immediately; bring to room temperature before serving for best texture.
