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Carrot Cake Sheet Cake Recipe

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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

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

  1. Preheat the oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
  2. If using pre-shredded carrots, pulse them briefly in a food processor. If using whole carrots, grate them finely and set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  5. Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
  6. Fold in the shredded carrots and chopped pecans.
  7. Pour the batter into the prepared pan and smooth the top evenly.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Allow the cake to cool completely before frosting.
  10. 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.
  11. 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.
  12. Spread the frosting evenly over the cooled cake. Sprinkle chopped pecans around the edges.
  13. Place a leafy carrot top on each slice and gently set a candy carrot on top. Slice into 12 pieces and serve.

Notes

Pulse pre-shredded carrots briefly for better texture and moisture distribution.

Avoid overmixing the batter to keep the cake tender.

Check the cake early to prevent overbaking and dryness.

Store covered in the refrigerator for up to 4 days.

Let the cake sit at room temperature for 20–30 minutes before serving.

Freeze unfrosted cake or individual slices for up to 2 months.

Candy carrot decorations are optional and can be skipped for a simpler presentation.

Nutrition

Find it online: https://chocolatecoveredamy.com/carrot-cake-sheet-cake-recipe/