Description
A soft and moist Carrot Cake Sheet Cake packed with warm spices, tender shredded carrots, and crunchy pecans, all topped with a rich and tangy cream cheese frosting. Baked in a simple 9×13-inch pan, it’s an easy, crowd-pleasing dessert perfect for holidays and gatherings.
Ingredients
Scale
- 2 cups shredded carrots (about 3–4 medium carrots), finely grated
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup pecans, finely chopped
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- ¼ cup pecans, finely chopped (for topping)
- ½ cup orange colored candy melts
- 12 small pieces leafy carrot tops, washed and dried
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- If using pre-shredded carrots, pulse them briefly in a food processor. If using whole carrots, grate them finely and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
- Fold in the shredded carrots and chopped pecans.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla extract and beat until light and creamy.
- For decoration, melt the candy melts according to package instructions. Pipe 12 small carrot shapes onto parchment paper and refrigerate for 10–15 minutes until set.
- Spread the frosting evenly over the cooled cake. Sprinkle chopped pecans around the edges.
- Place a leafy carrot top on each slice and gently set a candy carrot on top. Slice into 12 pieces and serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg