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A piece of easy carrot sheet cake recipe from scratch
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5 from 1 vote

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!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: easy carrot sheet cake recipe from scratch
Servings: 16
Calories: 556kcal

Ingredients

  • 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

Candied Pecans

  • 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

Instructions

  • 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.

Candied Pecans

  • 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

Notes

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.

Nutrition

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