I grew up in a carrot cake-obsessed family. And that’s exactly why I often had a nice big carrot sheet cake as my birthday cake—obviously studded with frosting carrots. Then I moved out and had to start making my own cakes, and what can I say… Carrot is still my favorite. And this recipe? The BEST.
Why this carrot cake works? Because it’s mine 😉
First of all, let’s get this straight: No pineapple. No coconut. No raisins. Ever. That’s the kind of carrot cake I grew up with, and I will never be in love with anything of those fancy mix-ins added to it. This is not a tropical fruit salad, after all. And definitely not a sponge for rogue raisins!
I’ve made this cake so many times I could do it with my eyes closed (though I don’t recommend that, because danger). I even baked it for 60 people at a camp once, which is probably the most chaotic thing I’ve ever done in a camp kitchen.
More recently, I brought it to our local school’s bake sale, and I’m still getting recipe requests.
So what makes it so good?
- Mostly brown sugar + a little white sugar – Just the right balance of flavor and sweetness.
- Whole carrots and pecans pulsed in the food processor – For perfect texture and no annoying grating.
- Melted butter – Easy, quick, and keeps the cake tender.
- Spices that behave themselves – They complement the carrots, not overpower them.
It’s soft, moist, nostalgic, and ridiculously easy to decorate. And yes, it’s still the cake I bake for my own birthday. Because some cake traditions deserve a lifelong commitment! I first shared this here in 2019, and it just got some updated text and photos. But the recipe is exactly the same, because it’s perfect just the way it is.
🥕 What’s in the bowl (besides main character energy)
This cake keeps it classic: brown sugar for deep, cozy flavor; melted butter for easy mixing and the perfect tender crumb; and just the right amount of warm spice—cinnamon forward with a little whisper of ginger and nutmeg. No fancy technique, no creaming, no stress.
The real magic? A full pound of fresh carrots and plenty of pecans, blitzed in the food processor for the best texture—no stringy bits, no clumps, just evenly distributed goodness in every bite.
And let’s be clear: no raisins, no pineapple, no coconut. Just a fluffy cream cheese frosting to round it out. This isn’t a fruitcake or a health food experiment—it’s carrot cake. Just how I like it.
Printable recipe
Carrot Sheet Cake
Ingredients
For the Cake:
- 4 large eggs
- 1 cup brown sugar (light or dark; or a mix – all fine! all dark will give you the richest color and taste though.)
- ½ cup white sugar
- ⅔ cup melted butter (slightly cooled)
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 pound peeled carrots (cut into rough chunks)
- 1.5 cups pecans
For the Frosting:
- ¼ cup butter (softened)
- 8 oz cream cheese (softened)
- ½ cup powdered sugar (or more if you prefer a sweeter frosting)
- 1 tablespoon lemon juice
To Decorate
- chopped pecans and frosting carrots
Instructions
- Prep:Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set it aside.
- Mix wet ingredients:In a large mixing bowl, combine the eggs, brown and white sugar, melted (and slightly cooled) butter, and vanilla extract. Beat well with a hand mixer. A whisk also works—it just takes a little more elbow grease.4 large eggs, 1 cup brown sugar, ½ cup white sugar, ⅔ cup melted butter, 1 teaspoon vanilla extract
- Add dry ingredients:Sprinkle the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt over the egg mixture. Beat on low until smooth and well mixed. Scrape the sides of the bowl once or twice to make sure nothing’s hiding.2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ¼ teaspoon salt
- Pulse carrots and pecans:Add peeled carrots and pecans to a food processor with the blade attachment. Pulse until finely chopped but not mushy or pasty. (It should look like textured confetti—not baby food!)1 pound peeled carrots, 1.5 cups pecans
- Finish the batter:Stir the carrots and nuts into the cake batter until well combined.
- Bake:Pour the batter into your prepared pan and spread it out evenly. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack before frosting.
- To make the frosting:Beat together the softened butter, cream cheese, powdered sugar, and lemon juice until light, smooth, and creamy. Taste and add more powdered sugar if you prefer it sweeter. Spread the frosting over the cooled cake.¼ cup butter, 8 oz cream cheese, ½ cup powdered sugar, 1 tablespoon lemon juice
- Decorate:Top the cake with chopped pecans and piping carrot decorations (or store-bought icing carrots) if you like. Rustic and cute is the goal—not perfection.chopped pecans and frosting carrots
TL;DR – What you actually need to know:
- No raisins, no pineapple, no coconut. Not now, not ever.
- Brown sugar makes it extra flavorful and keeps it moist.
- Carrots + pecans get blitzed in a food processor for perfect texture—no shredding required.
- Cream cheese frosting > all other frostings. But you do you.
- Decorating doesn’t have to be fussy. Pecans and frosting carrots = cute enough to serve, easy enough to do.
FAQ – Peak Carrot Cake Gatekeeping (because some things are sacred)
Ingredient stuff
Can I use pre-shredded carrots?
Please no. Bagged shredded carrots are dry, weirdly shaped, and just… not it. This recipe relies on the moisture and texture of fresh carrots. Throw them in a food processor with the pecans—it’s fast and makes a huge difference.
Can I leave out the pecans?
Honestly? No. They’re not just a mix-in here—they help give the cake structure and texture. If you’re just looking for a nutty swap, walnuts or even hazelnuts are amazing here. But if you need a nut-free cake, this recipe isn’t the one 🫶🏻 However, you can leave out the pecans in my (equally cute and delicious!) Carrot Loaf Cake, or sub in raisins if you absolutely must.
Do I have to use cream cheese frosting?
It’s the move, but no—if cream cheese isn’t your thing, you can use a vanilla glaze or just dust with powdered sugar. That said, the tangy frosting balances the sweet cake perfectly, so I recommend giving it a go.
Baking and storage stuff
Can I make this ahead of time?
Yes! This cake holds up beautifully. You can bake it a day in advance and keep it covered in the fridge—frosted or unfrosted. Let it come to room temp before serving for the best texture.
Can I freeze it?
Yep. Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bring to room temp and frost.
Can I bake this as a layer cake instead?
Yes! Two 8-inch rounds work well—just reduce the bake time to around 25–30 minutes and test with a toothpick. Cool completely before stacking or frosting.
Tried it? Loved it? Still defending it against raisins?
Drop a rating or comment below—I want to know your carrot cake origin story too. 🧡
And hey, pin it while you’re here so you’ve got it for your next spring celebration or nostalgic baking mood!
Tiffany says
Can I make this a round cake instead of a sheet cake?
Nora says
Tiffany, you could bake this in two 9-inch or 8-inch cake pans. Then assemble into a round cake with a layer of frosting in between. Hope this helps!