Easy Carrot Sheet Cake Recipe from Scratch
This is THE BEST, easy Carrot Sheet Cake recipe from scratch! Perfectly moist? Delicate crumb? Sweet, carrot flavor? Ultra-creamy and smooth cream cheese frosting? Crunchy, candied pecans? Yes, yes, and YES to all of that!
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 cups carrots - fresh grated approx a pound
- 1 cup vegetable oil
- 4 eggs
- 3/4 cup pecans, pieces or halves
- 2 tablespoons sugar
Cream Cheese Frosting
- 16 ounces cream cheese - room temperature
- 8 ounces butter - room temperature
- 3/4 cup powdered confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Preheat the oven to 325 degrees.
Grease a 12x17 lipped baking sheet.
In a large mixing bowl, whisk together the dry cake ingredients.
Add the freshly grated carrots, oil, and eggs to the dry ingredients.
Beat on medium-high for 2 minutes, scraping the sides of the bowl upon occasion.
Pour into the greased baking sheet.
Bake for 35-40 minutes, just until a toothpick inserted in the center comes out clean.
Place a small skillet or small sauce pan on medium heat with 2 tablespoons of regular granulated sugar in the bottom and let it sit. Wait until you see the sugar granules melt and begin to turn caramel color.
See photos above the recipe. Add the pecans, stir to coat, and almost immediately turn them on to a piece of foil sprayed with no-stick spray.
The pecans can usually cook no longer then about a minute before they will burn. Cool the pecans for 5-10 minutes to harden and then break into pieces.
Cream Cheese Frosting
Cream together the room temperature cream cheese and butter until light and fluffy.
Add the powdered sugar, vanilla extract, and almond extract and beat until smooth and creamy.
Spread on a completely cooled cake and garnish with the candied pecans
Nutrition facts are approximate.
For a 9x13 cake pan, bake for 50-60 minutes.
For two 9" or 10" round cake pans, bake for 30-40 minutes.
Calories: 556kcal | Carbohydrates: 48g | Protein: 5g | Fat: 39g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 439mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4807IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg