Description

Get ready to wow your loved ones with this mouthwatering carrot sheet cake recipe! It’s not only easy to make but unbelievably soft and super moist, too. Say hello to your new favourite dessert!

Ingredients

Units Scale

Cake

2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/4 cups granulated white sugar
3 large eggs
1/2 cups neutral oil
1/2 cup sour cream
2 teaspoons vanilla extract
2 cups carrots, finely grated

Cream cheese frosting

1 cup pecan halves
8 oz cream cheese, 1 brick cream cheese, not the spreadable cream cheese
1/4 cup unsalted butter, soften
1/2 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9×9 inch baking pan with nonstick baking spray or line with parchment paper
Toast Pecans: Spread the pecan halves out on a baking sheet. Place in the oven and toast for 8 to 20 minutes, until golden, toasty, and fragrant. Remove and let them cool, then chop.
Prepare Dry Ingredients: In a small bowl, whisk together the flour, ground cinnamon, baking soda, salt, freshly grated nutmeg, and baking powder.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until smooth. Whisk in the neutral oil and sour cream. Whisk in the vanilla extract.
Combine Ingredients: Stir in the dry ingredients until just combined. Fold in the finely grated carrots with a spatula until they are evenly dispersed.
Bake: Spread the batter evenly in the baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually beat in the powdered sugar until combined and smooth. Beat in the vanilla extract.
Frost Cake: Once the cake is completely cool, frost the cake with the cream cheese frosting. Top with the toasted pecans.
Serve: Slice and serve the cake. Store the cake in the refrigerator because of the cream cheese frosting. Enjoy!

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 3 months, thawing in the refrigerator overnight before serving.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Cake